Magnus Nilsson is head chef of Faviken Magasinet restaurant in Sweden. After training as a chef and sommelier in Sweden he worked with Pascal Barbot of L' Astrance in Paris before joining Faviken as sommelier. Within a year he was running the restaurant. Magnus features in the Emmy-Award winning US PBS series The Mind of a Chef and the Net?ix docuseries Chef's Table. In 2015 he won the White Guide Global Gastronomy Award.
"The season's most interesting... [A] thoughtful book, with a modern focus that honors centuries of baking tradition in Scandinavia."-Eater"A 600-page monster filled to the brim with breads and pastries that will no doubt make home feel a little warmer."-Grub Street"Get inspiration [...] from Swedish uberchef Magnus Nilsson, who releases The Nordic Baking Book with more than 500 pages of recipes full of warming spices and hygge-making confectionary."-The Sunday Times, Style"As thoughts turn to misty mornings, what could be better than curling up with a new Scandi cookbook?"-Olive"Is just the tome for those who have serious ambitions for their butter and flour."-New York Times"Everything sounds better in the Scandi tongue... This delicious Scandi twin-set, published by Phaidon, collects just about all the knowledge you need to be an experienced Nordic chef and serves it up to you on an open sandwich... By the time you've finished with both, you won't need those flights to Stockholm after all."-ShortList, on The Nordic Cookbook and The Nordic Baking Cookbook"When chef Magnus Nilsson isn't running Sweden's wildest fine-dining destination Faviken Magasinet [...] you can bet he's scouring the region for new tastes and traditions. It's what the 34-year-old did for this 2015 bestseller, The Nordic Cookbook, and what's he's done for his new compendium, The Nordic BakingBook... The result? A 576-page celebration of the Nordic countries' home-baking culture... Baking up a storm? It's never been this sweet - or savoury, if you prefer."-GQ"Magnus Nilsson's The Nordic Baking Book is a bible for bakers... The Swedish chef captures the heart of baking culture across Scandinavia."-WSJ. Magazine