Scandinavian from Scratch: Rustic Yet Refined Recipes for Buttery Cookies, Tender Cakes, Flaky Pastries, and Hearty Rye Bread [A Cookbook]

Transport the taste of Scandinavia to your home kitchen with the delightful sweet and savory bites compiled in this delightful baking book.

A SAN FRANCISCO CHRONICLE BEST COOKBOOK OF THE YEAR

From chef Nichole Accettola, Scandinavian from Scratch brings to the page an assortment of baked goods and simple morning and midday meals rooted in Scandinavian cuisine. After moving back to the United States following more than a decade abroad, Accettola found herself longing for the wholesome breads, buttery pastries, decadent cakes, and cookies that she enjoyed on a daily basis while living in Copenhagen. She set out on a mission to bring the tastes and treats of Norway, Sweden, and Denmark to San Francisco and opened her now beloved bakery café, Kantine.

In Scandinavian from Scratch, Accettola has curated 75 delicious bakes, organized by occasion and arranged from simplest to most complex, drawing from her collection of each Scandinavian country’s baking traditions. Fill your home kitchen with the enticing aromas of Coconut Dream Cake, Black Currant Caves, Cardamom Morning Buns, Saffron Rusks, Gravlax and Chive Potato Salad Sm rrebr d, and so much more. The easy-to-follow recipes will expand your baking horizons and bring something special to the table, from breakfast and brunch to afternoon tea to holiday celebrations.

Nichole Accettola is a CIA-trained chef and the owner of Kantine, a Scandinavia-inspired restaurant located in San Francisco serving breakfast, lunch, and snacks with a gorgeous menu of pastries, porridge and jewel-like smørrebrød sandwiches. Her café has garnered glowing reviews from media such as San Francisco Chronicle, Time Out, and Eater.

Malena Watrous has worked as a recipe tester for Melissa Clark and written about food, books, and travel for the New York Times, Allure, Condé Nast Traveler and Salon. She is the author of the novel If You Follow Me. She leads the Online Writer’s Studio at Stanford University, where she teaches fiction and food writing.