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Nevada Berg moved to a small Norwegian village and became a full-time food blogger. Recently, The New York Times included her debut book “North Wild Kitchen” among the best cookbooks this fall.

Published: 26 October 2018

Slow-roasted lamb shoulder. Rhubarb soup. Aquavit cocktail. Potato tart. 

This is not only the taste of the Norwegian autumn, but also some of the most recent updates on the award-winning blog North Wild Kitchen, which presents traditional cooking and food culture with a certain twist: It’s run by an American.

One of the best books of the year

Nevadas kjøkken
Nevadas kjøkken.
Photo: Elisabeth Fosse / Northern Bohemian

Nevada Berg is originally from Utah, but her blog is updated from a small farm in Veggli, Buskerud in the east of Norway. 

In 2016, North Wild Kitchen was awarded Blog of The Year by the gourmet magazine Saveur Magazine, and two years later, a book by the same name is finally here.  

“North Wild Kitchen” has already been lauded by The New York Times, who included the book on their prestigious list of the best cookbooks this fall and describes her Norwegian apple cake recipe as “awesome”.

“It feels incredible, to say the least! Fall is the biggest season for cookbooks, so to be picked among thousands of new releases was not something I expected.” 

More than just recipes

Nevada moved to Norway with her family three years ago, after living in London, Rome and Mozambique. Close encounters with other food cultures have been vital to the self-taught cook, but the interest in food has been with her since childhood. 

“It’s easy to look back and see a red thread from when I was a little girl. My mom was always cooking, and I’ve always loved cookbooks and food. There’s something therapeutic about it.” 

The blog and the book provides readers with delicious recipes, of course, but also with gorgeous pictures and stories about the food Nevada prepares. The combination of cooking, writing and photography appeals to her, she says to Visit Norway.

“When you focus on a particular food culture, storytelling becomes a natural part of the process. Why are we eating this? What are these ingredients? I love learning, which is probably why I find it important to write something more than just recipes.” 

Food for all seasons

Nevadas kjøkken
Nevadas kjøkken.
Photo: Nevada Berg

Nevada Berg’s interest in Norwegian food was sparked well before she decided to move here with her family. 

“When I was living in Rome, a Norwegian friend told me how she missed picking chanterelles, which is something I would never have associated with Norway.”

Since then, she has acquired considerable knowledge of Norwegian food culture, history and traditions. 

“There are a lot of things that surprised me about Norwegian food. The seaweed up north that tastes like truffle. The variety of berries and herbs, like Norwegian oregano. Preservation techniques such as rakfisk. The old smokehouses. There’s always something new to learn.” 

In addition, Nevada highlights the distinctive culinary seasons in Norway as something she particularly values.  

“In the fall, for instance, there’s fårikål, and pinnekjøtt in the winter… You get to look forward to different dishes.”


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