From the North: A Simple And Modern Approach to Authentic Nordic Cooking

Writer, photographer, and Modern Wifestyle food blogger Bjork’s accessible cookbook is a love letter to the flavors she grew up with in her native Iceland and throughout her travels in Scandinavia. Seafood plays a prominent role in dishes like scallop ceviche with elderflower, gravlax with mustard sauce, and monkfish with beet dressing, but Bjork’s meaty mains (Danish crackling pork with sugar-glazed potatoes, stuffed pork tenderloin with celery and hazelnuts) are just as flavorful and satisfying. Since her dishes rely on freshness and quality ingredients to impart the most flavor, sourcing and prep time is kept to a minimum (though it might be tough finding the ingredients for reindeer tartare with crowberries in, say, Florida). Her brief ingredient lists and precise directions go a long way to ensuring success. Bjork rounds out the book with solid sides such as crushed potatoes with horseradish and duck fat; pickled ramps; and brussels sprouts with smoked butter and sage. This cookbook—with its solid, simple recipes—serves as an excellent introduction to Nordic cuisine. (Apr.)