Scandinavian Classic Baking

Pat Sinclair
Pelican Publishing (2011)
ISBN 9781589808973
Reviewed by Irene Watson for Reader Views (2/11)


The Scandinavian countries are well known for their pastries; rich and succulent.  This book certainly gives an array of the known classics that are to be savored.  For the purpose of the review we are asked to test three recipes.

My first one was “Rhubarb Tarts.”  Rhubarb is one of my favorites for pies or tarts and this recipe certainly didn’t disappoint.  I felt it was a little too sweet for me, however, I would imagine it really depends on the sweetness of the rhubarb itself.  The surprise was adding two slices of cubed white bread.  Once cooked it disappeared but did give the filling consistency.  The butter crust was like shortbread; rich and melted in your mouth.  I’ll be making this recipe again.

The second recipe I tested was “Lemon Sponge Pudding Cake.”  The pudding was smooth and the cake was more like a soufflé.  Tart, yet sweet, this wonderful desert was a hit.

The third recipe I tried was “Norwegian Lefse.”  It’s been a long time since I’ve eaten lefse so it was fun trying to make it myself.  The end result was what I remember.  Light, rich, and slightly sweet.  Dabbed with butter and sprinkled with cinnamon sugar, the lefse only lasted two days.

“Scandinavian Classic Baking” is a book that any avid home pastry chef would love.  Not only does it give the classic recipes but also the beautiful full-color photographs of the dish.  It’s a keeper!!

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