Modern Nordic Cookbook Review

Modern Nordic: Contemporary Recipes from a Scandinavian

In this week’s cookbook review, we explore Modern Nordic, a stunning celebration of Scandinavian flavors and traditions.

Fresh, bright, and quietly confident — Modern Nordic captures the essence of Scandinavian cooking in every page. Written by Australian chef Simon Bajada, now based in Sweden, the book blends traditional Nordic recipes with modern ideas that feel both approachable and inspiring.

From seasonal foraging and pickling to the clean, earthy flavors of the region, it offers a true taste of modern Nordic cuisine for the home cook.

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A Journey Through Nordic Flavors

From the moment you open Modern Nordic, you’re struck by its serene aesthetic and evocative photography. The design reflects the cuisine it celebrates—clean, understated, and deeply connected to nature.

Simon’s storytelling draws you in, with narratives that make you feel the cold forest air or hear the gentle crackle of an open fire. Like the best cookbooks, it’s as much a pleasure to read on the sofa as it is to cook from in the kitchen.

The book unfolds across eight chapters — Basics, Larder, Classics, From the Sea, From the Land, From the Forest, Baking, and Sweets — each blending practical recipes with cultural context.

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The Recipes

From juniper-scented gravlax to smoked mackerel with buckwheat and pear, the dishes balance rustic charm with elegant presentation.

Many recipes lean on local, cold-climate ingredients—root vegetables, berries, oily fish—but Simon offers substitutions for those outside the region. His use of preservation methods isn’t gimmicky; it’s a natural extension of the Nordic ethos, where seasonality and resourcefulness are paramount.

What sets Modern Nordic apart is its versatility. Recipes like lightly pickled fennel or brown butter ice cream can elevate an everyday meal, while more involved dishes, such as elk with lingonberry sauce, feel restaurant-worthy yet achievable at home.

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The Heart of Modern Nordic

Simon’s voice is encouraging rather than prescriptive. He reminds readers that Nordic home cooking is about intuition and adaptation, not strict measurements and rigid rules.

There’s a refreshing openness—he expects you to tweak, substitute, and explore, making the dishes your own while still honoring their roots. His writing feels like gentle guidance from a friend who trusts your instincts, whether you’re pickling vegetables for the first time or experimenting with wild herbs you’ve foraged yourself.

The photography captures not just the food, but the environments that inspire it: rocky coastlines battered by icy winds, snow-dusted forests where berries cling to low shrubs, rustic kitchens warmed by the glow of an open fire. These images give context to every recipe, showing the connection between the land and the plate.

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Final Thoughts

Modern Nordic is a deeply satisfying read and cook’s companion. It bridges tradition and innovation, offering both practical kitchen guidance and a poetic sense of place. Whether you’re drawn by the lure of pickled vegetables, the smoke of a summer grill, or the subtlety of Nordic sweets, this book invites you to slow down, savor, and let the seasons guide your cooking.