I usually ignore baking books by restaurant owners because recipes cannot usually be baked successfully in a home kitchen. I read in a Splendid Table email that Nilsson has tried to allow for that. However, what fascinates me in the article with the link below is the way he explores the cultural context of food.

https://robbreport.com/food-drink/dining/faviken-magnus-nilsson-nordic-food-culture-2840074/