The Nordic Bakery is one of my favourite lunch spots (and soon to be reviewed on this blog), and I was delighted to be sent a review copy of the Nordic Bakery Cookbook which was published last month by Ryland Peters & Small.
It is a sign of an excellent cookbook when you a) go out to buy ingredients to enable you to cook from it within a few hours of receiving it, b) make two recipes within two days, c) read it in bed two nights running, d) write the review after having had the book for two days. I get sent many many books, and this is my favourite so far this year and one that I know I shall bake from again and again.
The Nordic Bakery opened in Soho 2007 and rapidly became popular for its delicious (mainly rye) breads and sandwiches, cakes and excellent coffee. It provides a heaven of peace and quiet in a busy city to sit, sip coffee and think.
The book by Miisa Mink (a partner in the bakery) contains 5 chapters of recipes, all beautifully photographed by Marianna Wahlsten who captures the ethos of the food and atmosphere of the bakery.
By and large the food is simple, seasonal and healthy. Bold flavours abound using Nordic ingredients such as rye, herrings, eggs, cheeses, berries and cinnamon. The introduction to the book succinctly describes the food as wholesome but comforting, which I feel is spot on. Many of the recipes are from Miisa’s family and she gives the stories behind many of the dishes.
The book starts with a chapter on breads. Here rye abounds, with a traditional doughnut shaped rye loaf, rye baguettes and potato rye loaf. For those not so keen on rye, there are carrot and oat rolls, barley or parsnip & sesame flat breads. All sound lovely, and all will be made by me at some time. The rye crisp breads I made were delicious.
Rye Crisp Breads
Moving on from bread the pastry chapter contains tarts filled with vegetables or the obligatory smoked fish. Specific Nordic specialities are the Finnish Karelian pies served with egg butter (my favourite) or the egg rice pockets.
The cake chapter contains all the favourites served in the shop, Tiger cake with its mix of vanilla and chocolate sponge, Tosca cake with its crunchy almond topping. Rye makes an appearance again in the spice cake with dates and rye the Scandinavian version of a rich fruit cake.
Oatbake with Berries
The signature bake of the Nordic Bakery is probably their cinnamon buns and I can imagine that people will be buying the book for this recipe alone; as well as the original recipe two variations are given with soft cinnamon buns and Boston cake.
Lastly are the biscuits and tarts, with the again, classic, lace oat biscuits (I always have these), berry or rhubarb tarts and more cinnamon biscuits.
If you buy one cookbook this year then go and get this one, simple, uncomplicated without compromising on flavour. All recipes are clearly written, and all ingredients are easy to get from a large supermarket.
Check back tomorrow for the recipe for the berry oatbake pictured above.
The Nordic Bakery Cookbook is published by Rylands Peters & Small for £16.99
Thank you to Rylands Peters & Small for my review copy.
I agree…love this book. I bought it when it was published as I so enjoy the bakeries (New Cavendish St branch especially) and the book is both beautiful & practical. I’ve made the Cinnamon Buns several times now – delectable, also the Tosca Cake & the Date & Rye Cake…as you can tell, I’d think the book was worth buying for the bakery section alone! Looking forward to making some of the savoury dishes too. I heard Miisa on Radio 4′s Womans Hour a week or so ago, in a discussion on Scandinavian food – she speaks as well as she writes. Thanks for the review.
This book looks great. I have no idea why I’ve never been to their branch in Soho before!
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[...] I reviewed the Nordic Bakery Cookbook the other day I was blown away by just how good it was. I have now made the rye bread too, [...]