Claus Meyer is Denmark's Michelin magnate and all-round culinary behemoth, perhaps most famous for co-founding restaurant noma but also owner of a number of bakeries and delis, author of several cookbooks and a television star to boot. No doubt the publishers were pleased with his latest tome, which hits a number of key trends in the world of food publishing – a collection of Nordic recipes (tick) which are family-friendly (tick) and arranged in seasonal chapters (tick tick tick ad infinitum). All cynicism aside, though, I enjoyed this book a lot, particularly its dedication to the latter theme. Each seasonal chapter is introduced with a list of ingredients to look forward to, with a separate list of wild ingredients to look out for when foraging (a lovely touch). Recipe tips and full page ingredient profiles are squeezed in as often as possible throughout the book, demonstrating just how passionate Claus is about promoting the flavours and techniques of traditional (and contemporary) Nordic cooking. This being a rather personal cookbook, food nerds are bound to enjoy the insights the author gives into his own relationship with food, from a childhood growing up on meals from tins to a copy of the historic culinary manifesto outlining the principles of new Nordic cuisine signed by Claus, René Redzepi and other leading chefs.