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Scandilicious Baking

by Signe Johansen

Scandilicious Baking Synopsis

Discover the secrets of great baking with Scandilicious flair... Scandinavian baking is among the best in the world. Deeply ingrained in the culture, it is a distinctive part of the Nordic identity, history and well-being. Welcome to a place where cakes made with real butter are celebrated rather than feared, where entire festivals are dedicated to baking and where it is believed there is nothing quite like the thrill of making one's own bread, Christmas biscuits or cardamom buns. Following on from the success of SECRETS OF SCANDINAVIAN COOKING...SCANDILICIOUS, Signe Johansen shares with us a mouth-watering selection of traditional and modern baked treats. Think moreish musli bread hot from the oven; pumpkin, cheese and sage muffins that pack a real flavour punch; and irresistable redcurrant mazarin tart or upside-down blueberry cake - perfect for summer entertaining.

Scandilicious Baking Press Reviews

You could have sold anything in 2012 by sticking the word 'Scandinavian' on it but this confident second book by cook and anthropologist Johansen reminds you why. Some of the world's best baked goods, presented in her now trademark easy style'. * Food Books of the Year, Financial Times * In a year crowded with baking books, this collection stands out. Johansen, from Norway, has the two qualities you want in a baker: flawless taste and rigorous technique. Her oat cookies are the best i've ever made, and sticky cinamon bun-cake, with a suspicion of cardamom, is the stuff of Nordic dreams... Scandilicious indeed. * Bee Wilson, Sunday Times Books of the Year * Perfect for seasoned bakers... these are chic updates on the usual Christmas bakes. * Olive, December 2012 * The coolest cook to bang the drum for Scandinavian cooking. * Taste Journal, 2012 * Full of flavours and clever ideas * Alice Hart, Saga magazine * Signe Johansen is highly qualified to spread some Scandinavian baking love... you'll be busy for hours delving into these unusual treats * Fork magazine * Bakers sick of being assulted by frosting frou-frou and cutesy cakes every time they open a book will delight in Sig's earthy recipes . . . she's clever and creative. * Metro * Signe's second book maintains the fjord-fresh Scandinavian tastes of Scandilicious, with traditional and modern ideas. Her use of grains such as spelt and barley adds texture and flavour to more healthy baking * BBC Good Food * Signe Johansen celebrates the gloriously flavourful world of Scandinavian baking . . . The straightforward and honest recipes, full of warming spices and feel-good grains, are enhanced by mouthwatering photography - Ms Johansen's enthusiasm and passion for hearty, comforting Scandinavian fare shines through * Delicious, Book of the Month *

Book Information

ISBN: 9781444734676
Publication date: 5th July 2012
Author: Signe Johansen
Publisher: Saltyard Books an imprint of Hodder & Stoughton General Division
Format: Hardback
Pagination: 224 pages
Categories: Cakes, baking, icing & sugarcraft, National & regional cuisine,

About Signe Johansen

Signe is a young English-speaking Norwegian food anthropologist and cook, blogging from Bloomsbury. She trained as a chef stagiere at Heston Blumenthal's Fat Duck Experimental Kitchen and at Leiths School of Food & Wine (Diploma 2006-2007), as well as working stages at Rick Stein's Seafood restaurant in Padstow, Racine and Ottolenghi and providing private catering for clients such as Democrats Abroad and corporate clients. Signe is a co-author of The Ultimate Student Cookbook (Absolute Press 2009) and contributor to The Big Bumper Book of Marmite (Absolute Press 2009), a regular recipe writer for the Beyond Baked Beans budget cookery website and co-founder of ...

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