Magnus Nilsson is often described as a chef inspired by a mission. As devoted a chef as one could imagine, he is the noted chef at Faviken, his famed restaurant in the remote central Sweden. His dishes are prepared using only the local items that can be hunted, fished or foraged regionally for just the twelve lucky guests he serves nightly.

In 2015 he published The Nordic Cook Book. This is a vastly impressive book, huge in size with over 700 recipes in a massive 5 ½ pound volume. This year it was a sought after gift for those individuals attending the first Nordic Culinary Conference in Seattle, Washington as complete package holder.

The book is huge in perspective. It provides recipes from Denmark, Norway, Sweden, Finland and outlying islands. The book begins with detailed geographical and historical information.

With only 160 days of sunshine, Nordic cuisine was based first and foremost on food preservation. Traditionally people could survive only by finding ways to gather and grow quickly, then carefully cook and preserve.

Initially their efforts focused  on  fish and grain. Game was reserved for the nobility. The tens of thousands of lakes and rivers, and the precious flatlands where grains could grow formed the basis for their diet.

Divided by mountains and lakes, the nations we now know as the Nordic lands have evolved similar yet distinctive dish and styles of eating. Open-faced sandwiches in Norway for lunch. Hot cooked meals for lunch in Finland.

The book has 22 chapters, too many to mention or survey in depth here. In fact, The Nordic Cook Book is something that will take you months to really wander through. The Nordic Cook Book can only be described as monumental and a must-have for every innovative Chef's library.