From Bern­Baum’s, the beloved down­town Far­go bagel shop and restau­rant, comes a gor­geous, down-to-earth cook­book filled with rus­tic, hearty Jew­ish-Scan­di­na­vian recipes.

Since its clo­sure in 2024, Bern­Baum’s has left a bagel-shaped hole in Far­go, North Dako­ta’s restau­rant scene. The sur­pris­ing har­mo­ny of Ice­landic-meets-Jew­ish dish­es made Bern­Baum’s a hit in Far­go and beyond, earn­ing chef Andrea Baum­gard­ner praise from the New York Times and Food and Wine.

Now, Bern­Baum’s: Recipes from Far­go’s Nordic-Jew­ish Deli gath­ers the best recipes from the renowned restau­rant to bring Nordic nosh­es right to your home. With trade­mark charm, Baum­gard­ner shares her rus­tic, cook-friend­ly food phi­los­o­phy, the hum­ble roots of Bern­Baum’s, and a tempt­ing array of Jew­ish-Scan­di­na­vian recipes that embrace the joy of impro­vi­sa­tion and bring fam­i­lies and cul­tures together.

From the leg­endary shak­shu­ka focac­cia Nordic lamb meat­loaf with lin­gonber­ries and lab­neh, clas­sics like chick­en or veg­an mat­zoh ball soup, or mouth-water­ing sweets like rugelach with fig and choco­late hazel­nut fill­ing, the cook­book cap­tures this unique deli’s most icon­ic recipes, begin­ning with the ​“per­fect­ly blis­tered exte­ri­or of one very fine bagel” (Food and Wine).