Scandinavian Classic Desserts

Indulge in a taste of Scandinavian culinary delights with this delectable sequel to Scandinavian Classic Baking. The Nordic landscapes may be known for its snow-capped mountains and cold winters, but the inhabitants are famous for their warm hospitality, aromatic coffee, and mouthwatering desserts. With hints of cinnamon, nutmeg, allspice, and cardamom, the recipes in this collection evoke images of generations of baking for friends and family. It will have every baker-from novice to expert-getting creative in the kitchen.

Organized by type, the desserts in this collection vary from rich almond torte and caramel flan to krumkake and pressed butter cookies. Traditional favorites such as Norwegian Blotkake are featured, with each recipe based on the intense flavor of fresh, local ingredients. Also included here are the Swedish Berry Cream Cake brimming with luscious fruits and recipes for holiday cookies that grace festive tables all over Scandinavia. Accompanied by enticing photographs, this must-have cookbook contains more than forty recipes accompanied by detailed directions, history, and traditions. Included in this work is a dessert to satisfy every taste and occasion.

ABOUT THE AUTHOR

Pat Sinclair is an award-winning author, food consultant, cooking instructor, and recipe developer. She received the Cordon d'Or-Gold Ribbon Award from the Culinary Arts Academy, and her clients have included Land O'Lakes and Pillsbury. A member of the International Association of Culinary Professionals and Les Dames d'Escoffier, Sinclair is also the author of Pelican's Scandinavian Classic Baking. She lives in Edina, Minnesota.

ABOUT THE PHOTOGRAPHER

Food photographer Joel Butkowski has been creating award-winning images since the 1980s. His mouth-watering compositions have been used by restaurants, grocery chains, and national food brands. Butkowski is involved in his local arts initiatives and is also the photographer of Pelican's Scandinavian Classic Baking. He lives in St. Augusta, Minnesota.