Publisher's Weekly Review
Bakers longing for a slice of Swedish Limpa or Norwegian Toscakake to transport them across the pond will find plenty of recipes in veteran baker Sinclair's compilation of Scandinavian favorites. Sweet-lovers with a soft spot for almonds, cardamom, and allspice will have a field day, as these pronounced flavors make frequent appearances in this collection of over 40 treats for all times of the day. Those expecting spritz cookies, pancakes with ligonberries, and the iconic Danish pastry will find them alongside desserts like a must-try Strawberry Cream Cake, a layered confection with cream cheese frosting and a rich custard filling, and the craveable Norwegian Tosakake, a tender almond-flavored sponge cake drenched in a buttery caramel topping studded with slivered almonds. Though some may find yeast-based items like Cardamom Breakfast Buns or the saffron-laced St. Lucia Buns challenging, Sinclair provides recipes for all skill levels along with explanations of cultural significance of dishes, ingredients, or trivia, such as the proper way to serve a smorgasbord. Generously served with eye-catching pictures of the dishes and region, this collection will hold the greatest appeal for Scandinavian expats and descendents. (Jan.) © Copyright PWxyz, LLC. All rights reserved.
Library Journal Review
In this slim volume, Cordon d'Or Gold Ribbon winner Sinclair (Baking Basics and Beyond) covers baked goods from Sweden, Norway, Denmark, and Finland. Delightful recipes include Mini Princess Cakes, Norwegian Lefse, and St. Lucia Buns. Sources for ingredients are listed with phone numbers and websites. While this isn't a comprehensive Scandinavian cookbook, it is reasonably priced and a great introduction to Scandinavian baking for beginners. Highly recommended. (c) Copyright 2011. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
