Author to visit Scout and Morgan Books

By Elizabeth Sias

Scandinavian Rye Bread, Swedish Lucia Buns, Danish Aebleskiver and Norwegian Fattigmann.

These are just some of the foods that can be found in Scandinavian Classic Baking, the newest cookbook by author Pat Sinclair, who will sign copies of the book on Saturday, May 21, from 11 a.m. to 2 p.m. at Scout and Morgan Books in Cambridge.

Cookbook author Pat Sinclair will sign copies of her newest cookbook, Scandinavian Classic Baking, on Saturday, May 21, from 11 a.m. to 2 p.m. at Scout and Morgan Books in Cambridge. Photos submitted

A collection of 40 photographed recipes, the book showcases Scandinavian bakery traditions — from sweet yeast breads to berry-studded tarts to nutty pastries — that Sinclair said are distinguished by hints of cardamom, cinnamon, nutmeg and orange peel.

The book includes a variety of recipes with a range of difficulty, allowing bakers with all levels of experience to try out the treats.

“Some of the recipes were really important to include because they’re such an important part of Scandinavian baking,” she said. “My goal was to have these recipes well-written so that people can follow them and be successful.”

Sinclair has a master’s degree in food and nutrition and has been doing recipe development in the Twin Cities for over 25 years. The idea for a Scandinavian theme came from the publisher, Pelican Publishing Company, which has been publishing a series of full color cookbooks.

The book includes information about each of the countries that make up Scandinavia along with anecdotes and notes about traditions, holidays and baking tips, which Sinclair said makes it an educational read. It also features photographs from the region and information on where to find the equipment for specialty baking, allowing bakers to experience Northern Europe’s best coffee breads, cakes, cookies, tarts and more.

Before the book signing, Sinclair will discuss her background, experience and how she got into recipe development.

While she did some of the food styling for the photographs herself, Sinclair said most of the recipes turn out the way they look simply by following the recipe and she encourages everyone to try.

“You really can make this recipe and it will look like this,” she said.

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