Nina Bauer

Food historian

Biography

Nina Bauer is a historian who finds the cultural history of food to be the most fascinating subject of all, whether it is studying the oyster as a cultural aphrodisiac or writing about the history of Danish cheese making. She has a Master of Arts in History and Museology from University of Copenhagen where she specialized in the history of wartime cooking and cookbooks during the Second World War.

God mad - Let at lave

Kirsten Høgh Fogt

The title is in Danish and means "Good Food - Easy to Cook". A gift when I first started cooking by myself. It's a wonderful beginner's cookbook with easy recipes organized after the main ingredient and it also contains basic cooking information the new and unsure cook needs.

Cooking in Spain

Janet Mendel

This book is a great way of bringing af bit of Spain into the kitchen and my family's go-to recipe for Gazpacho.

Frøken Jensens kogebog

Kirstine Marie Jensen

The title means "Miss Jensen's Cookbook". This book was first published in 1901 and has been a part of the Danish cookbook scene ever since. Every once in a while it is republished with modifications made to the recipe selection.

Thai Food

David Thompson

Nigella Kitchen: Recipes from the Heart of the Home

Nigella Lawson

Nigella has an ability to present comfort food in an easy and excitable way and I love the way she gives little insights into how and why a recipe was included in the book.

The Nordic Kitchen: One Year of Family Cooking

Claus Meyer

For anyone interested in bringing a bit of Scandinavia into their kitchen. The recipes ranges from the easy to the challenging and everything is well written and researched.

The Secrets of French Home Cooking

Marie-Pierre Moine

Entertain

Ed Baines

Foolproof Mediterranean Cookery

Claudia Roden

Marguerite Patten's Century of British Cooking

Marguerite Patten

A wonderful cookbook that takes you on a journey through the different phases of British cooking from 1900 to 200 with well-selected recipes and interesting stories of why the British ate what they did in this moment of time.