This book is excellent to anyone who is interested in traditional Nordic or Scandinavian cakes and other sweet treats.
As the author is Finnish, most of the recipes are Finnish. Being a Finn myself I obviously like it very much, but if you are primarily interested in perhaps Swedish delicacies (like the Princess cake) or Norwegian goodies (like Kransekake) this might not be the book for you. That said, even if the recipes are in my opinion primarily Finnish origin, there is really not so much variation between the traditional nordic bakery produce, such as rye bread, cinnamon buns, gingerbread cookies or buns, so for those interested in general Nordic produce, the book is excellent!
Ginger, cardamom and cinnamon typify Nordic baking, and are used lots in the recipes. I would especially recommend everyone try the Classic Cinnamon buns, Little Butter Buns, Pulla Bread, and Karelian Pies. I like the fact that the book also has recipes for savoury pies, like a Wild Mushroom Pie, or Salmon coulibiac. There are also recipes for all kinds of scandinavian bread, several recipes of different variations of rye bread, barley flatbreads and sweet, dark Archipelago bread (very yummy!).
I like the rustic feel of the book - the pictures are muted and peaceful, almost as taken in a private kitchen. Good material for inspiration!
Based on this book, I think I should visit their bakery in Soho sometime soon :) And by the way, shame that the author didn't mention this, but it can be tricky to find rye flour in UK - in London you can definately get it from Finnish, Swedish or Norwegian churches in SE16 and you might find it in health shops too.