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By now, we know that it just isn’t Christmas without a visit from Trine Hahnemann, a talk about her Scandinavian Christmas, her holiday recipes and some delicious treats.
With “hygge” books flying into the shop and off the shelves, we wouldn’t dream of starting out the Christmas season without a visit from Trine Hahnemann who will once again inspire and entertain a room full of people excited to hear all about Scandinavian Christmas and all the hygge you too can create.
In Scandinavia the whole period of Christmas, from the first Sunday in Advent to New Year’s Day, is marked by festivals and celebrated in traditional but beautifully contemporary style. Hygge, the Danish word for cosiness, is about being inside with candles, great comfort food and lots of cakes and sweets.
The first week of December is baking week – enough has to be made to last the whole Christmas period. Jars of decorated cookies, gingerbread houses and clogs filled with little presents rub shoulders with simple wreaths, trees and tables decorated with white candles and fresh greenery – the perfect mix of ancient and modern. Brunches, cocktail and tea parties, lunches and dinners are celebrated with a mixture of traditional goodies and delicious modern recipes. Duck and pork rule on Christmas Eve, fish, ham and seasonal vegetables on Christmas Day. Sweets, biscuits, puddings and other treats abound.
Join us and see how you, too, can decorate your homes and make delicious dishes to celebrate Christmas the Scandinavian way. And have Trine Hahnemann sign your copy of this beautiful book.
About the author
Trine Hahnemann is a Danish chef and food writer known for her great passion for Danish food culture. Trine appears widely in the media including Saturday Kitchen and Radio 4’s Woman’s Hour and has written for publications such as the Observer, the Guardian and House & Garden.
Trine has written ten cookbooks in her native Danish and four in English: The Scandinavian Cookbook, Scandinavian Christmas, Eat Nordic and Scandinavian Baking, all published by Quadrille.