Trine Hahnemann, Danish chef and food journalist, is the Delia Smith of Denmark. She appears regularly on television as a guest chef on different programmes in Denmark, and is the author of several cookery books in her native language. For four years she wrote for Denmark’s leading women’s magazine, Alt For Damerne. In 2018 Trine opened Hahnemann’s Køkken (Kitchen), in Cophenhagen. Much more than a coffee shop, it is a bakery, pastry shop, takeaway and cookery school and has quickly become a foodie destination in the city.
In 2008 THE SCANDINAVIAN COOKBOOK, with photographs by Lars Ranek, one of Scandinavia’s leading food photographers, was published by Quadrille. Andrews McMeel published it in the United States the following year and it was also published in Holland (Fontain Uitgevers), Germany (Christian Verlag), Norway (Versal Forlag), Canada (Indigo) and Denmark (L & R Fakta).
At the start of 2010, Quadrille published Trine’s second book, THE NORDIC DIET, described by the Guardian as ‘groundbreaking’ with ‘diverse and delicious recipes’ which used light and healthy Scandanavian food to provide meal plans for gradual weight loss. This was followed by SCANDINAVIAN CHRISTMAS, (2012), SCANDINAVIAN BAKING, SCANDINAVIAN COMFORT FOOD (2016), all published by Quadrille.
Trine has had two books published in 2018. In OPEN SANDWICHES she celebrates one of the latest trends in ‘New Nordic’ cuisine and the ground-breaking COPENHAGEN FOOD takes a food-lovers tour of her home town, sharing favourite recipes along the way. Both were published by Quadrille in the UK and Chronicle Books in the USA / Canada.
In 2020, Quadrille published Trine’s most recent book SCANDANAVIAN GREEN. It contains over one hundred inspiring recipes that show how to get the very best from seasonal fruit and vegetables. Trine’s anticipated new book on easy Scandinavian cooking SCANDI SIMPLE will be published by Quadrille in 2023.
‘Scandinavian Baking by Trine Hahnemann is an approachable feast of sweet-pastry dough, topped off with cardamom, spiced apple and fennel…the recipes are wonderfully clear and, if you follow them properly, the results are stunning.’ –The Guardian, 6 December 2014.