A year of Norwegian baking: delicious season-inspired recipes, from lefse to knekkebrød , from kanelkake to sirupsnipper . In her new book, celebrated food blogger and successful cookbook author Nevada Berg shares beloved baking recipes directly from the heart of Norway. The book presents 90 delicious recipes that are arranged into five chapters representing the five seasons in Norway, thereby guiding the reader through one year of Norwegian baking. On paper, Norway has four seasons, but with the way the light moves in the north and the way nature follows, it feels more appropriate to refer to five seasons. Mirrored in the chapters, you'll find how we take our baking cues from the evolution of the seasons. After the winter solstice (the darkest time of the year), the start of the new year brings lighter days and yet still a lingering darkness, this is vinterlys -- "winter light." When snow still remains but the days seem longer and buds, at long last, start popping, it's spring's nytt lys -- "new light." Summer is marked by the longest day of the year, as the midnattssol -- "midnight sun" -- shines bright.

Where once the days were bright and long, the sky soon burns with a fire of red, purple, orange, and pink tones and the air turns both chilly and warm, like ild og is -- "fire and ice." And as autumn passes the baton to winter, the days grow shorter and dark, this is mørketid -- the "dark time." Among the highlights of each season are: Winter Light ( vinter lys ) showcases delights including Sun Buns ( solboller ). New Light ( nytt lys ) offers recipes for treats such as Creamy Wild Flatbreads ( flatbrød med ramsløk og brennesle ). In the Midnight Sun ( midnattssol ) chapter, readers will learn how to bake Boozy 'Black and Blue' Berry Layer Cake ( blåbær- og bjørnebærkake ) among many other recipes. Fire and Ice ( ild og is ) is the month of the mouthwatering Wild Mushroom Pancake Bake ( ovnspannekake med sopp ). Dark Time ( mørketid ) calls for festive feasts of Christmas Bread ( julekaker ) and Mulled Wine Doughnuts ( smultringer med gløgglasur ). Using the best ingredients each season has to offer, the recipes range from sweet to savory and include traditional baked goods for Norwegian holidays and other celebrations and special occasions.

120 exquisite color photographs capture the delicate details of the food Nevada creates as well as the nature of her surroundings, showing how the seasons shape what's going into the oven and onto the plate each time of the year.