Scandinavian from Scratch: A Love Letter to the Baking of Denmark, Norway, and Sweden [A Baking Book]: Accettola, Nichole: 9781984861948: Amazon.com: Books

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From the Publisher

photo of smorrebrod with text “bring Scandinavia into your kitchen with 75 sweet and savory bites”

the author says, “I am excited to share this Scandinavian culinary love letter with you.”

Editorial Reviews

About the Author

Nichole Accettola is a CIA-trained chef and the owner of Kantine, a Scandinavia-inspired restaurant located in San Francisco serving breakfast, lunch, and snacks with a gorgeous menu of pastries, porridge and jewel-like smørrebrød sandwiches. Her café has garnered glowing reviews from media such as San Francisco Chronicle, Time Out, and Eater.

Malena Watrous has worked as a recipe tester for Melissa Clark and written about food, books, and travel for the New York Times, Allure, Condé Nast Traveler and Salon. She is the author of the novel If You Follow Me. She leads the Online Writer’s Studio at Stanford University, where she teaches fiction and food writing.

Excerpt. © Reprinted by permission. All rights reserved.

A Baking Love Letter

I first set foot in Copenhagen at age eighteen, the summer after graduating from high school. Back in Ohio, I’d become close friends with Malene, a Danish exchange student who spent a year at my school, and so I left home to spend that summer with her family. I instantly fell in love with the Danish way of life. We went everywhere by bike. Until then, growing up in rural, hilly Ohio, I had barely biked anywhere and became enamored of this new mode of transportation, using my own legs to get me wherever I needed to go! Because Scandinavia is so far north, the sun practically never sets in summer, and so birds chirp through the night, which I found disorienting and delightful. And that summer I also became smitten with the baked goods there: breads, danishes, cookies, cakes—all of it!

Rather than reserving a sweet treat for after dinner, Danes seize every chance to enjoy fresh baked goods during the day. Many days started with a thick slice of Kringle (page 155) or a Grovbirkes (page 152), and there was almost always an afternoon coffee break with a square of Coconut Dream Cake (page 71), a Cinnamon Knot (page 113), or a Tebirkes (page 149), the almond-filled pastry that is to Denmark what the pain au chocolat is to France. Most of the foods I ate that first summer in Denmark weren’t entirely unfamiliar. But somehow they tasted new. I still remember the first time I popped a tiny Danish strawberry into my mouth. It was candy sweet and ruby red, so soft it required minimal chewing. Scandinavian strawberry season is fairly short but enjoyed to the fullest. All summer long, we feasted on strawberry tarts, ate them tossed onto whipped cream–covered cakes, and heaped them by the spoonful into bowls of Buttermilk “Soup” with Cardamom Rusks (page 103) on top, served in lieu of dinner on the hottest summer nights.

I’d had plenty of strawberries in my life, but never any quite as delicate and perfect as those Danish ones. I’d eaten more than my share of cookies, but never tried crumbling them into a bowl of cold, lightly sweetened buttermilk soup. That first summer in Denmark was a revelation. I fell in love with the way that Danes took pleasure in the season, from leisurely bike rides to outdoor dinners going long into the night to weekend music festivals and bonfires.

I returned to the United States that fall to attend culinary school. Becoming a chef had been my dream ever since my mom and I obsessively watched cooking shows together when I was little. Julia Child was my favorite! After graduating from the Culinary Institute of America, I spent nearly ten years working in fine dining in Boston. I never regretted my decision to become a chef. But after a decade, the long hours took a toll, and I craved a more balanced way of life. I’d stayed close with Malene, and she’d introduced me to a Danish guy with whom I’d had a long-distance romance for several years. While I’d visited Joachim often (and vice versa), we wanted to be able to spend more time together, and I also felt drawn to life in Scandinavia, so I thought, Why not move to Denmark and start a new chapter, aiming for a better work/life balance? Three weeks after arriving in Copenhagen, we somewhat impulsively married at city hall. But that quick decision turned out to be a great one, as we have been married for over twenty years now and have three kids, all born in Denmark.

As a chef, I’d always dreamed of getting culinary experience in Europe. But at the time, Scandinavia was still far from becoming the culinary destination it is now. I worked at a variety of jobs while we lived there, all in some way related to food and cooking. I was head chef at a preschool, where we prepared made-from-scratch organic meals four times a day (!) for 240 kids. And I worked for a city-run organization, where I led hands-on cooking classes with public school cooks (many of whom were untrained refugees from Afghanistan, Turkey, Somalia, and Bosnia), teaching them culinary skills, including how to incorporate seasonality and be more organized in the kitchen. Naturally, my course recipe lists always included the ubiquitous rye bread that has pride of place at the Danish table. Living in Denmark brought the life balance I sought. I didn’t have to give up my career, I was able to cook something other than the Italian/French food I’d previously specialized in, and I learned a new language, and before long this foreign and beloved culture came to feel like my own.

I watched Copenhagen (and the Nordic region) assume an exciting new importance on the global culinary scene after René Redzepi founded Noma in the city in 2003, a restaurant that would go on to receive three Michelin stars and be named best in the world by Restaurant magazine. (As of this writing it’s set to close.) An influx of chefs and bakers from around the globe came to work at Noma, and many stuck around to open up places of their own, a trickle-down gastronomy that benefited the casual restaurant scene, too. To my immense delight, the number of quality bakeries in the city boomed. I love nothing more than a flaky pastry, and as the bakeries in Copenhagen got better and better, one of my favorite things to do was to go with a friend on a “pastry crawl.” This entails waking up extra early to bike around the city, sampling and comparing baked goods from one place to the next, and always concludes with a feeling of deep satisfaction tinged with a hint of nausea from overindulging.

Copenhagen came to feel like a second home. But after sixteen years of living abroad and only returning to the US for vacation, Joachim and I wanted our three kids to get greater exposure to my culture. So, seven years ago, our family left on what was supposed to be a six-month trip to San Francisco. But those first six months flew by, and we realized that we weren’t ready to leave. While I was blown away by the Bay Area’s abundant produce and vibrant food scene, we did miss the Scandinavian-style rye bread that had been the staple of our diet back in Denmark, a sentiment shared by many of the Scandinavian expats with whom our paths crossed. So, I set to work trying to develop my own recipe for sprouted rye bread as a cure for homesickness. I spent a year on that recipe. Once I felt like I’d perfected it, I started selling it by the loaf, along with smørrebrød (see page 200), the open-faced sandwiches that are a specialty in Denmark, at a stand that I ran with my daughter’s help at the Ferry Building farmers’ market. It was here that the idea for Kantine, our Scandinavian-inspired venture, was born. A year later, Kantine, our daytime restaurant and bakery, opened its doors.

At Kantine, our motto, scrawled in chalk on a sandwich board sign in front of the restaurant, is “Scandinavian from Scratch.” Everything that can be made from scratch is, from the Sprouted Rye Bread (page 198), which also goes into our Rye and Oat Granola (page 183), to our whey-simmered savory and sweet porridges, freshly cultured yogurt, cured trout, bacon, and, of course, the ever-popular Cardamom Morning Buns (page 141), Cinnamon Knots, and Tebirkes. In Scandinavia, people try hard not to waste, and we mimic that sentiment in our kitchen. When almond filling oozes out of the edges of the tebirkes and caramelizes into brittle on the baking tray, we collect the pieces to add to the dough for our Rye Chocolate Chunk Cookies (page 60).

Even though California’s seasons are far less extreme than those of Scandinavia, there are still shifts in produce throughout the year. Come spring, we slice up the luscious strawberries to arrange on top of strawberry tarts, just like the ones I ate in Denmark that first summer. In December, we sell a popular assortment of Scandinavian holiday cookies and a Swedish Cardamom Wreath (page 123) that people can buy baked or frozen raw to thaw, proof, and bake at home, filling their own kitchens with that heavenly scent of spices, sugar, and butter. After the December holidays, we celebrate “semla season,” serving tender, sweet buns filled with almond paste and whipped cream, which our customers can’t seem to get enough of (you’ll find the recipe on page 127).

Danish smørrebrød are intended to be as pleasing to the eye as they are to the mouth. I love the care that goes into making each open-faced sandwich, from buttering the bread from crust to crust to layering toppings in a way that shows off the ingredients. Sometimes our open-faced sandwiches are classic combinations, like the Egg and Shrimp Smørrebrød (page 207), but we often create modern takes on a theme, as in the case of the Roasted Cauliflower, Tarragon Cream, and Almond Smørrebrød (page 204). It brings me pleasure to contemplate what flavors and textures will complement each other on these sandwiches, adorning them with pretty garnishes like thinly sliced radishes or fresh herbs.

Because Scandinavian weather fluctuates so much from one season to the next, the region’s cooking is deeply influenced by seasonality and the weather. With that comes a great appreciation for nature and a fondness for foraging for ingredients.

Product details

Publisher ‏ : ‎ Ten Speed Press
Publication date ‏ : ‎ October 3, 2023
Language ‏ : ‎ English
Print length ‏ : ‎ 256 pages
ISBN-10 ‏ : ‎ 1984861948
ISBN-13 ‏ : ‎ 978-1984861948
Item Weight ‏ : ‎ 2.15 pounds
Dimensions ‏ : ‎ 7.72 x 1.06 x 10.31 inches
Best Sellers Rank: #68,365 in Books (See Top 100 in Books)
- #6 in Scandinavian Cooking, Food & Wine
- #62 in Christmas Cooking
- #128 in Bread Baking (Books)
Customer Reviews:
(181)

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Nichole Accettola

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Nichole Accettola is an American chef who worked in fine dining in Boston for nearly a decade before moving to Copenhagen, Denmark. During her fifteen years abroad, she married a Dane, started a family, and worked as a chef in a variety of capacities, just as Nordic cuisine was emerging on the forefront of the global culinary scene. When Nichole and her family moved to San Francisco, she started baking Danish rye bread to sell at farmers markets, and the wild success of that venture inspired Nichole to open a casual and modern Scandinavian restaurant. Seven years later, Kantine is a thriving business known as the place to go for irresistible Scandinavian foods made from scratch, including wholesome breads, open-faced sandwiches, pastries, cookies and cakes. An everlasting love for this region of the world and the enthusiasm of those who frequent Kantine motivated Nichole to write her first cookbook, a baking book that shares recipes and tricks that she gathered while living in Scandinavia.

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Customer reviews

181 global ratings

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Customers say

Customers find this baking book delightful, with lots of great recipes and stunning pictures throughout. They describe the results as delicious, and one customer notes it's perfect for fall and holiday baking. The book receives positive feedback for its variety, with one customer highlighting its multiple dough options, while another mentions its open-faced sandwich recipes.

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22 customers mention recipe variety, 22 positive, 0 negative

Customers appreciate the variety of recipes in the book, with one customer highlighting the open-faced sandwich recipes and another noting the good spread of different bakes.

So many great recipes!!!Read more

...A good variety of recipes using mostly common ingredients.Read more

Love this book. Lots of great recipes.Read more

...they are traditionally eaten, including stunning pictures and easy to follow recipes!...Read more

15 customers mention content, 15 positive, 0 negative

Customers find the cookbook delightful, with one mentioning it's perfect for fall and the holidays, while another notes it's a joy to read.

This book has been a joy to read as well as bake from. Some titles are Americanized....Read more

...The book includes beautiful photos of the foods as well. A great cookbook for someone who loves cardamom, rye and all things Scandinavian❣️Read more

Love this book. Lots of great recipes.Read more

...I highly recommend this delightful cookbook!Read more

9 customers mention flavor, 9 positive, 0 negative

Customers enjoy the flavors in this baking book, describing them as delicious, with one customer specifically mentioning the smorgasbord foods.

...I especially like the open faced sandwich recipes, tasty....Read more

Scandinavian From Scratch is filled with tempting recipes, amazing flavors, and gorgeous pictures. What a perfect book for fall and the holidays....Read more

Simple recipes with wonderful flavors and interesting textures.Read more

...in the pan size - I made a bad guess and it overflowed a bit, but it is delicious. Again, a nice dough to work with....Read more

7 customers mention visuals, 7 positive, 0 negative

Customers appreciate the stunning pictures in the book, with one mentioning that the pictures and descriptions are very clear.

...From the gorgeous pictures to the intricate cookie and cardamom bread recipes to the simple lefse instructions, everything is broken down and...Read more

...I think it’s beautifully written and photographed and I’m certainly intrigued to try out more recipes....Read more

So happy I ordered this book. Lots of beautiful photos so you know how the recipe will look when completed....Read more

...came from and when they are traditionally eaten, including stunning pictures and easy to follow recipes!...Read more

6 customers mention variety, 6 positive, 0 negative

Customers appreciate the variety of pastries in the book, with one customer highlighting the cardamom breads and another noting the different doughs provided, making it suitable for both experienced and novice bakers.

...Have already given this book as a gift -- great for both experienced bakers and newbies.Read more

...I’m especially excited about both the cookie recipes and the cardamom breads....Read more

...Great choices for baking in this book. I’m looking for my next project.Read more

Baking Scandinavian yummy goodies.Read more

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John Schoon
Awesome book!
Reviewed in the United States on January 29, 2026
Format: HardcoverVerified Purchase

Very interesting recipes!

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Rebecca Black
Beautiful pictures, clear instructions, delicious results
Reviewed in the United States on November 5, 2023
Format: HardcoverVerified Purchase
Scandinavian From Scratch is filled with tempting recipes, amazing flavors, and gorgeous pictures. What a perfect book for fall and the holidays. The instructions are so clear that the intimidating-looking cinnamon buns came out great the first time. The book is organized both imaginatively and logically -- a chapter called "The Cookie Tin" and an entire section dedicated to breakfast. Can't wait to try the Royal Party Cake and the apple dumplings. Have already given this book as a gift -- great for both experienced bakers and newbies.

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8 people found this helpful

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GardenLady
Great flavors and easy to follow instructions
Reviewed in the United States on October 24, 2025
Format: HardcoverVerified Purchase
Easy to follow instructions and very tasty baked goods. Lots of recipes, still working my way through.

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Else Jensen
Fun cookbook
Reviewed in the United States on February 2, 2026
Format: HardcoverVerified Purchase
Love the cookbook. Product arrived damaged, probably from shipping.

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Else Jensen

Fun cookbook

Reviewed in the United States on February 2, 2026
Love the cookbook. Product arrived damaged, probably from shipping.

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Lady
Beautiful recipe book!
Reviewed in the United States on October 16, 2023
Format: HardcoverVerified Purchase
Exactly what I hoped for and just in time for the holidays! I grew up in Scandinavian part of the world surrounded by rich traditions. Since I moved away I have desperately missed those foods and traditions. This book brings to life some of the foods that I have missed and I can't wait to share them for the holidays.

From the gorgeous pictures to the intricate cookie and cardamom bread recipes to the simple lefse instructions, everything is broken down and explained very well for any level Baker to use. The descriptions of some of the history behind the traditions is also a wonderful touch. I highly recommend this delightful cookbook!

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11 people found this helpful

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Amazon Customer
Just as advertised
Reviewed in the United States on October 5, 2025
Format: HardcoverVerified Purchase
Love this book. Lots of great recipes.

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Goldenson
A great collection of beloved recipes!
Reviewed in the United States on May 29, 2024
Format: HardcoverVerified Purchase
This book is a great compilation of my favorite Scandinavian recipes- all in one book! While most of the recipes are for breakfast breads and desserts, there is a chapter on rye breads and smorgasbord foods. The ingredients lists are all easily purchased locally from the recipes I have read so far. The book includes beautiful photos of the foods as well. A great cookbook for someone who loves cardamom, rye and all things Scandinavian❣️

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6 people found this helpful

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EN
yay
Reviewed in the United States on December 30, 2025
Format: HardcoverVerified Purchase
great quality my mom loved this

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HP
Fantastic
Reviewed in Germany on April 11, 2024
Format: HardcoverVerified Purchase

An intriguing book that makes you want to bake. There are very helpful illustrations, even first attempts (like various pastries) come out a triumph - so well written and clear are the instructions. What is lovely are the interesting backgrounds and facts to the cakes that help you understand the cultural foundation of Scandinavian baking. Beautiful layout, precise baking instructions, wide range of recipes make this book a perfect kitchen companion for beginners and ambitious advanced bakers.

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Alex watford
A gem
Reviewed in the United Kingdom on May 8, 2025
Format: KindleVerified Purchase
A little gem

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Angela Machado
Great gift!
Reviewed in Canada on December 28, 2025
Format: HardcoverVerified Purchase
Got this as a gift and they absolutely LOVED it! Recipes are great and the book has beautiful images and very detailed instructions.

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Carol Barnes
The Most Beautiful Recipes!
Reviewed in Canada on June 5, 2024
Format: HardcoverVerified Purchase
I am the proud owner of many cookbooks and I am a bit spoiled. It does take a bit to get me excited about a cookbook, but boy does this one deliver!
You get a lovely little introduction from the author to start with- Nichole Accettola. Then she dives into a beautiul array of mouthwatering recipes that have you saying -"What to try first?"
Imagine Coconut Dream Cake, Lemon Moon Cake, Wild Blueberry Carrot Cake with Lemony Cream Cheese Frosting. And Many more -this is just the cake section. There is also Cookies, Fika, Breakfast, Breads, Winter Goodies and more. The photography is simply amazing.
I do love this cookbook so much. I cannot wait to dive right in and get baking!

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MO
Enjoying this
Reviewed in the United Kingdom on November 2, 2024
Format: HardcoverVerified Purchase
Excellent book with pictures and lovely food has been made! Loving the cinnamon knots!

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Scandinavian from Scratch: A Love Letter to the Baking of Denmark, Norway, and Sweden [A Baking Book] Hardcover – October 3, 2023

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