Informationen zum Autor Nichole Accettola Klappentext IACP AWARD WINNER • 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 Smørrebrød , 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. Leseprobe A Baking Love Letter I first set foot in Copenhagen at age eighteen, the summer after graduating from high school. Back in Ohio, I'd become close friends with Malene, a Danish exchange student who spent a year at my school, and so I left home to spend that summer with her family. I instantly fell in love with the Danish way of life. We went everywhere by bike. Until then, growing up in rural, hilly Ohio, I had barely biked anywhere and became enamored of this new mode of transportation, using my own legs to get me wherever I needed to go! Because Scandinavia is so far north, the sun practically never sets in summer, and so birds chirp through the night, which I found disorienting and delightful. And that summer I also became smitten with the baked goods there: breads, danishes, cookies, cakesall of it! Rather than reserving a sweet treat for after dinner, Danes seize every chance to enjoy fresh baked goods during the day. Many days started with a thick slice of Kringle (page 155) or a Grovbirkes (page 152), and there was almost always an afternoon coffee break with a square of Coconut Dream Cake (page 71), a Cinnamon Knot (page 113), or a Tebirkes (page 149), the almond-filled pastry that is to Denmark what the pain au chocolat is to France. Most of the foods I ate that first summer in Denmark weren't entirely unfamiliar. But somehow they tasted new. I still remember the first time I popped a tiny Danish strawberry into my mouth. It was candy sweet and ruby red, so soft it required minimal chewing. Scandinavian strawberry season is fairly short but enjoyed to the fullest. All summer long, we feasted on strawberry tarts, ate them tossed onto whipped creamcovered cakes, and heaped them by the spoonful into bowls of Buttermilk Soup with Cardamom Rusks (page 103) on top, served in lieu of dinner on the hottest summer nights. I'd had plenty of strawberries in my life, but never any quite as delicate and perfect as those Danish ones. I'd eaten more than my share of cookies, but never tried crumbling them into a bowl of cold, lightly sweetened buttermilk soup. That first summer in Denmark was a revelation. I fell in love with the way that Danes took pleasure in the season, from leisurely bike rides to outdoor dinners going long into the night to weekend music festivals and bonfires. I returned to the United States that fall to attend culinary school. Becoming a chef had been my dream ever since m...

Autorentext

Nichole Accettola

Klappentext

IACP AWARD WINNER • 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 Smørrebrød, 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.

Leseprobe
**A Baking Love Letter
**

I first set foot in Copenhagen at age eighteen, the summer after graduating from high school. Back in Ohio, I’d become close friends with Malene, a Danish exchange student who spent a year at my school, and so I left home to spend that summer with her family. I instantly fell in love with the Danish way of life. We went everywhere by bike. Until then, growing up in rural, hilly Ohio, I had barely biked anywhere and became enamored of this new mode of transportation, using my own legs to get me wherever I needed to go! Because Scandinavia is so far north, the sun practically never sets in summer, and so birds chirp through the night, which I found disorienting and delightful. And that summer I also became smitten with the baked goods there: breads, danishes, cookies, cakes—all of it!

Rather than reserving a sweet treat for after dinner, Danes seize every chance to enjoy fresh baked goods during the day. Many days started with a thick slice of Kringle (page 155) or a Grovbirkes (page 152), and there was almost always an afternoon coffee break with a square of Coconut Dream Cake (page 71), a Cinnamon Knot (page 113), or a Tebirkes (page 149), the almond-filled pastry that is to Denmark what the pain au chocolat is to France. Most of the foods I ate that first summer in Denmark weren’t entirely unfamiliar. But somehow they tasted new. I still remember the first time I popped a tiny Danish strawberry into my mouth. It was candy sweet and ruby red, so soft it required minimal chewing. Scandinavian strawberry season is fairly short but enjoyed to the fullest. All summer long, we feasted on strawberry tarts, ate them tossed onto whipped cream–covered cakes, and heaped them by the spoonful into bowls of Buttermilk “Soup” with Cardamom Rusks (page 103) on top, served in lieu of dinner on the hottest summer nights.

I’d had plenty of strawberries in my life, but never any quite as delicate and perfect as those Danish ones. I’d eaten more than my share of cookies, but never tried crumbling them into a bowl of cold, lightly sweetened buttermilk soup. That first summer in Denmark was a revelation. I fell in love with the way that Danes took pleasure in the season, from leisurely bike rides to outdoor dinners going long into the night to weekend music festivals and bonfires.

I returned to the United States that fall to attend culinary school. Becoming a chef had been my dream ever since my mom and I obsessively watched cooking shows together whe…