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Swedish chef, Magnus Nilsson, puts the Nordics is back in the spotlight with his new "The Nordic Baking Book."
The two Michelin star chef from Faviken has rolled up his sleeves once again and hit the road exploring the rich tradition of Nordic home baking in this new encyclopedic guide which took years to finalise.
Hot on the heels of his earlier Nordic Cookbook this is the documentary book explaining Nordic food culture thorough the lens of baking. Taking in Denmark, the Faroe Islands, Finland, Iceland, Norway, and Sweden, Nillson has meticulously documented local baking traditions in more than 450 recipes.
Delicious breads, pastries, cakes, buns, and flatbreads are all covered as well as giving detailed illustrations of traditional techniques like step-by-steps for shaping cinnamon buns, making saffron braids and building a Gingerbread house.
There are even some family recipes thrown into the mix, with soft Swedish flatbread of the cinnamon bun being his favourites. Although Nilsson confesses to "being a chef not a baker" and has enlisted the help of baker Petrus Jakobsson to bake and sample the recipes.
Nilsson was once again back behind the camera doing the legwork trudging through snowy fields to take the 100 photos for the book having honed his skills in the previous Nordic Cookbook.
We recently spoke to Nilsson about life at his restaurant Faviken and the sustainabily of cooking: Here's what he told us in his interview.
The Nordic Baking Cookbook is available from Phaidon.