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Claus Meyer

The Nordic Kitchen: One year of family cooking Hardcover – 7 April 2016

by Claus Meyer (Author)

76 ratings

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Discover fresh, Nordic family cooking with this book from Noma co-founder Claus Meyer. With its focus on good, seasonal ingredients and lightness of touch, Nordic cuisine is perfect family food.
In this book, Claus Meyer brings the ethos that built Noma into the world's best restaurant into the home with easy-going, accessible dishes that will fit seamlessly into family life. The book is divided into four seasonal chapters so that you can get the most from the food and flavours in season. There are also features on food from the wild, including chanterelles, dandelions and blackberries.
With recipes including Creamy Root Vegetable Soup with Crispy Bacon, Braised Pork Cheeks with Beer and Plum Vinegar, Pan-fried Mullet with Cucumber and Peas in Dill Butter and Rhubarb Cake you can bring the delicious flavours of the Nordic countries into your own kitchen.

Print length

256 pages
Language

English
Publisher

Mitchell Beazley
Publication date

7 April 2016
Dimensions

19.7 x 3.1 x 25.3 cm
ISBN-10

1784721565
ISBN-13

978-1784721565
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Product details

Publisher : Mitchell Beazley; 1st edition (7 April 2016)
Language : English
Hardcover : 256 pages
ISBN-10 : 1784721565
ISBN-13 : 978-1784721565
Dimensions : 19.7 x 3.1 x 25.3 cm

Best Sellers Rank: 390,910 in Books (See Top 100 in Books)
- 91 in Scandinavian Food & Drink
- 1,240 in Restaurant Cookbooks
- 1,462 in Gastronomy (Books)

Customer reviews:
76 ratings

Product description

Book Description

Discover the delights of fresh, Scandinavian family cooking with this book from Noma co-founder Claus Meyer.

About the Author

Claus Meyer is the co-founder of Noma in Copenhagen, a restaurant regularly selected as the world's best. He has published 14 cookbooks in Denmark and has hosted his own TV series, New Scandinavian Cooking, in Denmark and the US. Among his other business ventures, Meyer owns catering, fruit and chocolate supply companies. He runs a cookery school and is an affiliated professor in the Department of Food Science at the University of Copenhagen. In spring 2016 he will open a large-scale food space within the Grand Central Terminal in New York City, specifically a Nordic-themed food hall, informal restaurants and a 100-cover Nordic 'brasserie'.

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Customer reviews

5 star		67%
4 star		12%
3 star		8%
2 star		6%
1 star		7%

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Top reviews from United Kingdom

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Suegnu

Well worth it,a lovely book

Reviewed in the United Kingdom on 5 April 2016

Verified Purchase

What a lovely book, well laid out, pictures, hints, tips and links. Tried only one one and all liked it so it will beonei will dip into. And I will look for more scandi.

Helpful

Rachel E.

Inspired

Reviewed in the United Kingdom on 30 November 2019

Verified Purchase

Gorgeous book! And brilliant service from World of Books as usual.

Helpful

TwoStep

Four Stars

Reviewed in the United Kingdom on 6 May 2016

Verified Purchase

Interesting chef. Interesting food.

Helpful

Fascinating, Challenging, Enjoyable

Reviewed in the United Kingdom on 2 April 2016

Vine Customer Review of Free Product( What's this? )

The three words that sum up this book

Fascinating
Challenging
Enjoyable.

This is not a book to solve the - what shall we have for tea tonight dilema.

This is more a book, written for foodies that explores a fresh new take on food.

Simple
Local
Foraged

The book itself is well designed and is printed on a lovely mat paper.

However, while it is well laid out, not all of the recipes feature in photographs. This is a shame as I always like to see the photo to see if my version is similar or totally different!

The recipes are split into seasons, and at the start of each season is a list of the cultivated (easy to get in the shops ingredients) and a list of "In the wild" ingredients that will need either specialist shops or foraging.

As this is more of an inspirational cookbook, I am happy to read recipes with foraged blue stalk mushrooms, but would never be brave enough to forage and eat these myself!

There are occasional pages on an ingredient such as rhubarb or wild garlic, which are highly informative.

The first recipe that I used from this cookbook is wild garlic salt, just blitz salt and wild garlic and then use it as a homemade garlic salt - brilliant and something I would never have thought of.

There are a wide variety of recipes, but for me it is the twists and new ideas I like, for example boiled leeks, with a vinaigrette of parsley anchovies and cider vinegar. A new twist to an old favourite.

And that is what this recipe book is, new flavoursome twists on old favourites.

I am enjoying dipping into it and trying new things.

It would make a great gift for a foodie, if you are a foodie - don't hesitate

I am loving it...

5 people found this helpful

Helpful

A really pleasant surprise

Reviewed in the United Kingdom on 1 April 2016

Vine Customer Review of Free Product( What's this? )

I confess to having been a bit tentative when opening this book. Written by one of the owners of Noma, the most highly rated restaurant in the world, I did think it would be one of those books I would end up just browsing through and dreaming about, rather than cooking from. I have never eaten at Noma. I have however, eaten at Almanak, another restaurant under Claus Meyer's ownership, and wonderful though it was, the food was not exactly achievable by a domestic cook like me.

The nice thing however is that there is a really good balance of recipes here. Some of them will stretch you a little. Some of them may have ingredients that are hard to get, or you may have to substitute for something like, but there is a pleasing proportion of recipes here which are completely achievable by a regular cook in a regular kitchen.

The book is split into seasons, featuring a handy ingredient list on the front page of each section showing which ingredients can be bought and which foraged for if you so wish. The photography is crisp, artistic and pleasing, with plenty of shots of how the food should end up looking as well as some mood photography.

I love the breads section and I swooned at the rhubarb recipes. I love rhubarb and I was delighted to see both sweet and savoury uses. There are ideas for alternative recipes using similar core ingredients, there are sectioned off boxes with tips for dealing with more unfamiliar ingredients. The whole book is very user friendly.

4 people found this helpful

Helpful

Life Beyond Noma

Reviewed in the United Kingdom on 25 March 2016

Vine Customer Review of Free Product( What's this? )

Following in the wake of maverick Swedish chef Magnus Nilsson's epic 'The Nordic Cookbook' (2015)
Claus Meyer delivers a more modest but equally engrossing tome in the shape of 'The Nordic Kitchen'.
Key word 'Nordic'. The Nordics are everywhere currently with their passion for locally-sourced ingredients,
foraging and (relative) simplicity in preparation and presentation. Mr Merer's manifesto follows a
seasonal line. There's not too much here which couldn't be found without having to scramble around in
hedgerows and ditches and some shortcuts if (for example if you're not prepared to go through the pain
of producing your own smoked curd cheese - using "full fat fromage blanc or fromage frais and seasoning
it with smoked salt!") are suggested to make your culinary efforts just that little bit more manageable.

The recipes are lucidly written. The photographs give the dishes a rustic, "earthy", home-made appearance.

I really want to have a go at the "Braised shoulder of venison with Jerusalem artichoke and apple puree"
(watch out Bambi I'm right behind you!) The "Pan fried herrings with dill, mustard and melted butter" sounds
yummy too! Desert? I think I'll be going with the "Gooseberry trifle" with a scoop or two of "Buttermilk ice
cream with lemon and vanilla" (mmmm) on the side. There's nothing too arcane or "cheffy" going on here.

A really lovely cook book.

One person found this helpful

Helpful

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