Swedish chef’s ‘Nordic Baking Book’ celebrates buns, breads and season’s sweetsThis is the time of year when people get in touch with their ethnic baking roots, whether that means making gingerbread, buñuelos or rugelach. Home baking, after all, is a window into a family's or region's culture. That's exactly what inspired Swedish chef Magnus Nilsson to spend years researching and photographing his new book, "The Nordic Baking Book." "Nordic baking culture is carried by people baking at home rather than people baking in professional bakeries," Nilsson says in conversation with Nichole Accettola at Kantine, her 5-month-old Scandinavian bakery-cafe in San Francisco. Chef of Fäviken Magasinet, a Michelin two-star restaurant in central Sweden, Nilsson spent more time with home cooks than professionals for this project.