Tag Archives: cookbook

A cookbook for nerds and geeks, written by an engineer


Yes, engineers can cook delicious meals. They just do it in their own way. Who is the best guide for cooking lessons for young nerds and geeks who may start college or university studies soon? Another person who sees the world in a similar way. The Engineer’s Cookbook has been authored by an engineer, and intended to a fellow engineer.

The book gives a systematic presentation of the principles behind the engineer’s cooking skills. It helps the engineer to see what is essential in food, to recognise his own strengths, and to adapt his skills to make good food.
Cooking for geeks :Engineer's Cookbook

There is no such thing as add a little salt or pour some red wine into the kettle. Measurements are precise for the engineer, also when cooking a dinner or lunch.

For those not technically educated, the book offers an exhilarating insight into the inner life of the engineer – and dozens of practical and clearly-illustrated recipes that allow the rest of us – ordinary people – to prepare delicious food easily.

The recipes in the book are typical tried-and-tested engineer foods, such as cabbage rolls, meat loaf, prawn salad, stuffed peppers and strawberry cake. In addition to the recipes some useful dining skills are described, for instance, setting the table, seating the guests, toasting, and behaving at a restaurant.

The Engineer's Cookbook, book cover image

A brief sample from a chapter that describes the inner world of a geek:

”The engineer is above all a rational being, whether it is stake, poultry, fish or vegetables that he prefers.

At the same time, the engineer is forever a child at heart. For him, preparing food is a mental game where you seek out matching ingredients, optimise their quantities, schedule their preparation times, and serve precisely the needed amounts of the correct types of food at exactly the right time. When all this falls in place, the engineer enjoys himself.”

If you have wondered why an engineer approaches cooking differently, a chapter in the book describes it as follows:

”It may seem that the engineer’s thought world is in this way somewhat strait-laced or neurotic. This is nonetheless not true. Deep down, the engineer is really quite relaxed. He has inner peace. He has thought things through and knows what is right. For that reason, he also knows to anticipate the outcome of each solution. This can of course annoy less confident individuals and the engineer does well not to always reveal the extent of his wisdom.

Due to his inner peace, the engineer can also be a humble cook. He appreciates and knows how to use ingenious ingredients, whether they are nature’s own or developed by other engineers. Onion or minced meat, for instance, are in their unassuming simplicity and versatility outstanding inventions, before which the engineer is humbled. If only he were capable of such simplicity, focusing only on the essential!”

Download free sample chapters, and get the best price for the book here.

The Engineer's Cookbook, content page image

Nordic food and travel book Eight Arctic Seasons has won the Gourmand Award for the best Scandinavian title


8 Arctic Seasons is a book that lives and breathes the sensitive Arctic environment as it describes gourmet meals prepared from local ingredients that often are enjoyed outdoors. The book also takes readers to exquisite adventures to the North. Above all, it is a beautiful book filled with photographs of the Arctic moments, meals and landscapes.
8 Arctic Seasons book in the snow with Liisa KokkarinenLiisa Kokkarinen, Editor & Co-author of the book took it for a spin near North Pole.

The Gourmand World Cookbook Awards were founded in 1995 by Edouard Cointreau. Every year, the best food and wine books (printed and digital), and food shows on television are being awarded.

In 2017 award ceremony in China, 8 Arctic Seasons: Discover – Taste – Experience was the Scandinavia Cookbooks category winner in the global Gourmand World Cookbook Awards.

Janne Honkanen and Liisa Kokkarinen, who were the key contributors to the book, have day jobs at Luxury Action Ltd. The company is based in Finnish Lapland from where it covers the entire Nordic region, including Greenland and even North Pole. Custom tours are planned with the environment and gastronomy in mind, a source of inspiration for the book as well.

The book is available both as printed edition (at Akateeminen bookstore) and as an ebook (check availability and prices here).

Still wondering what the eight Arctic seasons are? Starting from summer, they are: the ever-rising sun, Midsummer harvest, colors of autumn, the first snow, Christmas time, frosty winter, crusty snow and departure of ice.

An image from 8 Arctic SeasonsAn image from 8 Arctic Seasons.
8 Arctic Seasons book, food photo
Eight Arctic Seasons book in the North with Liisa Kokkarinen

Traditional Nordic cooking for contemporary kitchens: Finnish Cookbook with Modern Flavors


Maybe Finnish kitchen is not (yet) as renowned as the French or Thai kitchens that can be found in all major cities of the world, but Scandinavian tastes have been discovered by food lovers. Traditional Finnish meals were prepared from ingredients readily available at small farms, lakes, large forests and the sea. It was simple, hearty food.
Sample page from Finnish Cookbook
Even when something already tastes good, it doesn’t mean it couldn’t be made even better. That’s what author Marko Päkki has been doing for most of his life. He knows exactly how to cook traditional Finnish food, but he didn’t leave there. He has developed new recipes based on traditional Nordic cooking.

Here is the result: Finnish Cookbook with Modern Flavors for home chefs who want to try out simple but tasty recipes in their kitchen. Choose from fish, meat, vegetable dishes or prepare a traditional dessert (out of fresh berries, naturally).
Download ebook: Cookbook, traditional food of Finland
Recipes introduced in the book are, for instance, Traditional Baltic Herring Fillet Steak, Chanterelle Bacon Pie. Karelian Stew, and Rainbow Trout with Fruit Salsa.

More information about the book Finnish Cookbook with Modern Flavors here.