Simply Scandinavian: Travelling Through Time with Finnish Cuisine and Nature is a well written, beautifully photographed cookbook that caught my eye from the moment I pulled it out of the packaging. The authors, Tero Kallio and Kimmo Saira, have broken the book out by season beginning with Spring and ending with Winter. The recipes range from simple to complex and many of the ingredients are quite unique. With chef driven instruction for everything from rheindeer carpaccio, to soup of moose and oven-baked cheese, to Vorschmack with potato salad and beetroot crisps, to rabbit sausages with Jerusalem artichokes, I’ll admit that I was drawn in and ready to cook almost immediately.
