In this new Nordic style, vegetables and their method of preparation are paramount (though, of course, meat does still feature). Generally it is three or four components brought together to create a light dish, whether it be a cold salad, topped with a sauce, or a half-submerged broth.
It is different to the first book in that this title is more about light, clever, clean, simple, modern and delicious food. Nordic classics are being omitted and rather than keeping the ingredients list entirely Northern European, Simon has included food from all cuisines.
Some recipe examples include: rye crepes with banana and salted caramel; cauliflower and buckwheat cakes with spiced tofu scramble; gravlax and iceberg sandwich with salad, ymerdrys; flourless almond tea fibre balls rolled in pollen and hemp; icelandic flatbread served with cashew cream and caviar; flourless matcha millet and blueberry buns; raw cinammon balls; kelp noodles with smoked mackerel, radish, elderflower vinaigrette; quinoa caviar, fresh cheese and green salad; salmon carpaccio and cucumber waldorf; homemade nutella; red cabbage chutney; and one-sided salmon with autumn slaw. As with The New Nordic, Simon's stunning photography and styling is a standout feature, with landscape shots featuring the seasons.
