Book description
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 world 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 müsli
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. Dipping
into seasonal fare, and finishing with a chapter on Christmas treats and
gifts, SCANDILICIOUS BAKING will soon become a kitchen favourite. Our
love of things Scandinavian continues to grow...A beautiful book that
conveys the simplicity and clean flavours of this region's cooking
(SECRETS OF SCANDINAVIAN COOKING: SCANDILICIOUS) Signe Johansen is a
food anthropologist, writer and cook who grew up in Norway but now lives
in London. She trained at Leiths School of Food & Wine, and after
graduating worked in the Experimental Kitchen at Heston Blumenthal's Fat
Duck at Bray. Saltyard Books published Signe's first book SECRETS OF
SCANDINAVIAN COOKING: SCANDILICIOUS in May 2011, and her blog,
signejohansen. com, specialises in modern Scandinavian cooking and
baking. Signe Johansen is a food anthropologist, writer and cook who
grew up in Norway but now lives in London. She trained at Leiths School
of Food & Wine, and after graduating worked in the Experimental
Kitchen at Heston Blumenthal's Fat Duck at Bray. Saltyard Books
published Signe's first book SECRETS OF SCANDINAVIAN COOKING:
SCANDILICIOUS in May 2011, and her blog, signejohansen. com, specialises
in modern Scandinavian cooking and baking. 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 the Students
Can Cook Campaign. She is also an experienced recipe tester, having
worked on The Ultimate Student Cookbook, The Big Bumper Book of Marmite
and as assistant to Fiona Beckett in The Frugal Cook. Signe's blog,
Scandilicious, specialises in modern Scandinavian cooking. She is active
in social media both on twitter as @scandilicious and on the facebook
page of Beyond Baked Beans, participating in live events such as the
GoodFood TV channel re-launch, matching food and wine competions and as
head chef of the Blaggers' Banquet in aid of Action Against Hunger
(November 2009). Signe graduated with a BA in Social Anthropology at
Cambridge in 2003 and gained her MA in Antropology of Food at the
University of London (SOAS) in 2009. She will be taking up a post as
part-time lecturer at the School of Artisan Food on food science, umami
and terroir as of September 2010 when she starts a PhD in the
anthropology of fermentation, specialising in artisan bread. She teaches
a monthly 1 day Introduction to Scandinavian cooking course at Leith's
School of Food and Wine, and somehow also finds time to bake cakes for
The Scandinavian Kitchen in Great Titchfield Street, London W1. She
speaks Norwegian, English, German, Japanese and Spanish.
