The Nordic Cookbook

The most comprehensive collection of Nordic recipes ever published in English, and the book that established Nilsson as more than just a celebrated restaurant chef. Over 700 authentic recipes collected during years of travel across all the Nordic countries, from Sweden and Denmark to Iceland and the Faroe Islands.

Why Start Here

Nilsson’s restaurant work at Fäviken was spectacular but inaccessible to most people. The Nordic Cookbook is the opposite: a massive, democratic collection of recipes that anyone can cook at home. It covers the full range of Nordic food traditions, organized by ingredient and technique rather than by country. Swedish husmanskost classics sit alongside Norwegian, Danish, Finnish, and Icelandic dishes, giving you context for how these cuisines relate to one another.

The writing is precise without being fussy. Nilsson explains the cultural background of dishes and techniques (smoking, curing, fermenting, preserving) in a way that helps you understand the logic of Nordic cooking rather than just follow instructions. The sheer scope of the book means you can return to it for years and keep discovering new recipes.

What to Expect

A substantial 768-page hardcover with atmospheric photography. Recipes range from simple everyday dishes (meatballs, pea soup, pancakes) to more involved weekend projects (cured salmon, smoked fish, traditional breads). Ingredient lists are straightforward, though some recipes call for Nordic specialties. The book works both as a practical cookbook and as a reference for understanding Nordic food culture.