Nordic Countries & Sweden

Nordic Countries & Sweden encompasses both regional home cooking and the movement that turned Nordic food into an international concept.

The turning point came in 2004, when twelve Nordic chefs signed the New Nordic Kitchen Manifesto and René Redzepi's Noma in Copenhagen put it into practice with local ingredients, fermentation, wild plants and the seasons as the guiding principle of the menu. The restaurant has been named the best in the world several times and changed the way chefs around the world think about locality and seasonality.

Magnus Nilsson undertook the most comprehensive work of documentation. The Nordic Cookbook brings together 700 recipes from across the Nordic countries after four years of travelling, from Faroese wind drying to Finnish pastries, while Fäviken describes his own cooking in Järpen, Jämtland.

Underlying all of this is Nordic home cooking, with pickling, salting, smoking, sourdough, root vegetables, game and fish, techniques born of necessity during long winters and now practised by choice.

The section also includes Swedish baking, classic Swedish cookbooks and works by contemporary Swedish chefs.