Scandilicious Baking

Overview

A follow-upon to the Scandilicious cookbook, the secrets of some of the best baking in the world are found here

Deeply ingrained in the Nordic culture, baking is a distinctive part of Scandinavian identity, history, and well-being. Welcome to a world where cakes made with real butter are celebrated rather than feared, where entire festivals are dedicated to baking, and where it is believed there is nothing quite like the thrill of making one's own bread, snow...

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Scandilicious Baking

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Overview

A follow-upon to the Scandilicious cookbook, the secrets of some of the best baking in the world are found here

Deeply ingrained in the Nordic culture, baking is a distinctive part of Scandinavian identity, history, and well-being. Welcome to a world where cakes made with real butter are celebrated rather than feared, where entire festivals are dedicated to baking, and where it is believed there is nothing quite like the thrill of making one's own bread, snow biscuits, or cardamom buns. Here, Signe Johansen shares with readers the most delicious baked treats she grew up with. The book includes Rye and Chocolate Soda Bread hot out of the oven; Pumpkin, Cheese, and Sage Muffins that pack a flavor punch; and Danish Strawberry and Mazarin Cream Tart—perfect for summer entertaining. Dipping into seasonal fare, and finishing with a chapter on Christmas treats and gifts, this delicious collection will soon become a foodie kitchen favorite. Includes metric measures.

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Product Details

  • ISBN-13: 9781444734676
  • Publisher: Hodder & Stoughton, Ltd.
  • Publication date: 10/1/2012
  • Pages: 256
  • Sales rank: 806,158
  • Product dimensions: 7.60 (w) x 9.80 (h) x 0.90 (d)

Meet the Author

Signe Johansen is a food anthropologist, writer and cook who grew up in Norway but now lives in London. She trained at Leiths School of Food & Wine, and after graduating worked in the Experimental Kitchen at Heston Blumenthal's Fat Duck at Bray. Saltyard Books published Signe's first book SECRETS OF SCANDINAVIAN COOKING: SCANDILICIOUS in May 2011, and her blog, signejohansen.com, specialises in modern Scandinavian cooking and baking.Signe Johansen is a food anthropologist, writer and cook who grew up in Norway but now lives in London. She trained at Leiths School of Food & Wine, and after graduating worked in the Experimental Kitchen at Heston Blumenthal's Fat Duck at Bray. Saltyard Books published Signe's first book SECRETS OF SCANDINAVIAN COOKING: SCANDILICIOUS in May 2011, and her blog, signejohansen.com, specialises in modern Scandinavian cooking and baking.speaking Norwegian food anthropologist and cook, blogging from Bloomsbury. She trained as a chef stagiere at Heston Blumenthal's Fat Duck Experimental Kitchen and at Leiths School of Food & Wine (Diploma 2006-2007), as well as working stages at Rick Stein's Seafood restaurant in Padstow, Racine and Ottolenghi and providing private catering for clients such as Democrats Abroad and corporate clients. Signe is a co-author of The Ultimate Student Cookbook (Absolute Press 2009) and contributor to The Big Bumper Book of Marmite (Absolute Press 2009), a regular recipe writer for the Beyond Baked Beans budget cookery website and co-founder of the Students Can Cook Campaign. She is also an experienced recipe tester, having worked on The Ultimate Student Cookbook, The Big Bumper Book of Marmite and as assistant to Fiona Beckett in The Frugal Cook. Signe's blog, Scandilicious, specialises in modern Scandinavian cooking. She is active in social media both on twitter as @scandilicious and on the facebook page of Beyond Baked Beans, participating in live events such as the GoodFood TV channel re-launch, matching food and wine competions and as head chef of the Blaggers' Banquet in aid of Action Against Hunger (November 2009). Signe graduated with a BA in Social Anthropology at Cambridge in 2003 and gained her MA in Antropology of Food at the University of London (SOAS) in 2009. She will be taking up a post as part-time lecturer at the School of Artisan Food on food science, umami and terroir as of September 2010 when she starts a PhD in the anthropology of fermentation, specialising in artisan bread. She teaches a monthly 1 day Introduction to Scandinavian cooking course at Leith's School of Food and Wine, and somehow also finds time to bake cakes for The Scandinavian Kitchen in Great Titchfield Street, London W1. She speaks Norwegian, English, German, Japanese and Spanish.
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