Midnight Sun

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There is a particular quality to a Scandinavian summer that resists explanation. The days do not end so much as soften. The table stays set long after the meal.

Trine Hahnemann understands this. Her cookbook Midnight Sun is not about recipes so much as it is about a way of being in a season. The food is rooted and unhurried. Smørrebrød. Fennel-cured salmon. Kringle with rosehip jam. Afternoon fika that stretches into evening. It is the kind of cooking that assumes you have time, and reminds you that you do.

The photography spans the Nordic region and carries the same quality as the recipes: unhurried, specific, worth returning to.

A timeless collection of recipes and stories.

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