When the idea to write a Nordic cookbook landed on Magnus Nilsson's desk, he was against it. He says it was offensive that someone would think all of Nordic cuisine could fit, let alone belong, in one book.
"The Nordic is a geographical region, not really a cultural region," says the author, who's also head chef at the Michelin-starred Faviken restaurant, 400 miles north of Stockholm. "It's too big, and too varied." (It includes Denmark, Finland, Iceland, Norway and Sweden and several groups of autonomous islands.)
He eventually came around.