Signe Johansen is a food anthropologist and cook who grew up in Norway but now lives in Bloomsbury, London. She trained at Leiths School of Food & Wine, and after graduating worked in the Experimental Kitchen at Heston Blumenthal's Fat Duck at Bray. Signe is a co-author of The Ultimate Student Cookbook and her blog, signejohansen.com, specialises in modern Scandinavian cooking and baking.
Our love of things Scandinavian continues to grow... A beautiful book that conveys the simplicity and clean flavours of this region's cooking. - Delicious MagazineA beautifully presented book with a clean spacious layout - The Independent on Sunday, 50 Best CookbooksTime was when the most exciting name in Scandinavian food was the Muppets' Swedish chef - but no longer!... Bright young cooks such as London-based Norwegian Signe Johansen have emerged to guide us beyond our meatballs and pickled herring prejudices. Her clean, simple recipes are fjord-fresh, with welcome alternatives for ingredients that might be hard to find. - Mail on Sunday You MagazineIf you thought Scandinavian food was all about herring, think again. It is, as they say in the fashion world, so hot right now; as is Johansen, a food anthropologist with a winning style and a great way with a recipe - Tim Hayward, Financial Times Books of the YearScandi cuisine is the coolest food trend of the moment and, if you're curious to get to know it better, this is the perfect intro, with gorgeous, simple, and often very healthy recipes that show how this way of eating goes deliciously way beyond the pickled herring cliches. - Tesco Real Food MagazineI fell for the dinner course: four racy soups, including a zingy beetroot and ginger, and a number of piquant fish recipes - Zoe Williams, Guardian Books of the YearPractical and inspiring . . . Johansen's recipes are homely and doable - Daily Telegraph, Books of the Year 2011Scandinavia is so hip right now...Johansen's fresh and healthy style includes breezy breakfasts of bricher muesli, rhubarb and orange compote and deliciously different afternoon teas of cardomom cream buns and spiced apple cake. - Fork Magazine
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