Ihan Pasta Kirja by Joonas Laurila has been named Finland’s Cookbook of the Year 2026, with the jury praising its practical approach to pasta, its detailed cooking advice and its ability to help readers understand the techniques behind a good meal.
Published by Otava, the book was selected by the Finnish Food Editors Association from 28 Finnish cookbooks published between October 1, 2025, and September 30, 2026. The award recognises a work that goes beyond a collection of recipes by teaching readers how ingredients, cooking methods and flavours work together.
The jury described Ihan Pasta Kirja as an ambitious, insightful and inspiring book that examines pasta from a fresh perspective. Rather than simply telling readers what to cook, Laurila explains why particular techniques matter and how they influence the final dish.
The book is built around five central ideas: rhythm, structure, balance, creativity and connection. Together, these principles guide readers through the process of making pasta while encouraging them to develop their own approach to cooking.
One of its key lessons concerns emulsification, the process through which pasta water, fat and movement combine to create a smooth sauce that clings to the pasta. The jury highlighted how Laurila returns to this technique throughout the book, explaining it in practical terms rather than leaving readers to follow instructions without understanding the reasoning behind them.
Recipes tested by the jury demonstrated the effectiveness of the approach, producing sauces that thickened, developed a glossy finish and coated the pasta properly. The judges also found the instructions clear and reliable, with explanations and practical tips that helped make more involved techniques accessible to home cooks.
Laurila’s recipes combine creativity with ingredients and methods suited to everyday cooking. The jury praised the use of traditional Italian cucina povera, a style of cooking associated with making satisfying meals from simple, affordable ingredients. The approach keeps ingredient lists relatively short and shows how thoughtful preparation can produce flavourful food without expensive shopping lists.
Several recipes stood out during the jury’s assessment. Panko breadcrumbs give the crab pasta an interesting texture, while spinach and pine nuts demonstrate how a small number of ingredients can create a satisfying dish without lengthy preparation. Another recipe combines salsiccia sausage, fennel and sage, bringing together the richness of the sausage with fennel’s distinctive, lightly aniseed flavour.
The choice of pasta shapes also received attention. Conchiglie, or shell-shaped pasta, and orecchiette, the small ear-shaped variety, were used in ways that allowed their curves and hollows to hold the sauce and capture flavour in each bite.
The book also earned praise for its approach to food waste. Its Forgotten Ingredients Pasta recipe highlights the potential of ingredients that might otherwise be discarded, giving the subject practical relevance at a time when many households are paying close attention to food costs.
For the jury, this combination of affordability, technique and creativity was central to the book’s appeal. The recipes encourage readers to think beyond fixed instructions and understand the principles well enough to adapt dishes to their own ingredients, preferences and experience.
That educational approach also makes the book useful to more experienced cooks. Once readers understand the underlying methods, they can modify existing recipes, experiment with different combinations and eventually develop their own dishes. The jury said the book’s strong voice, engaging stories and inviting presentation add to its appeal.
The Finnish Cookbook of the Year award was presented for the sixth time on Saturday, October 24, at the Wine & Food Fair. The jury, chaired by Anne Ponkkonen, assessed the entries on their central idea, writing, photography, structure and the clarity and functionality of their recipes.
In addition to the main award, the jury gave honourable mentions to three books: Everyday Food Diary by Kia Arpia and Tara Junker, published independently; Finnjävel – a Damn Good Cookbook by Henri Alén, Tommi Tuominen and Annukka Oksanen, published by Readme; and Bun by Oona Heikkinen and Jaana Tolonen, published by Cozy Publishing.
Everyday Food Diary was recognised for its fresh approach to everyday meals and its ability to make plant-based cooking more appealing. The diary-style format, photography and wide selection of recipes encourage readers to explore varied meals, with the jury particularly welcoming the natural use of legumes. The independently published book was also praised for its clear creative vision and its connection with its audience.
Finnjävel – a Damn Good Cookbook received recognition for its contribution to Finnish food culture. Drawing on the philosophy, history and stories of the Finnjävel restaurant, the book combines traditional Finnish food with contemporary cooking. Its restaurant-inspired dishes have been adapted for home kitchens, although some recipes require considerable effort. The jury praised the storytelling and photography, as well as the book’s confident presentation of Finnish culinary heritage.
Bun was honoured for bringing Finnish and Nordic bun culture to a wider audience through a visually striking and affectionate exploration of the familiar baked treat. The book presents buns as more than something served with coffee, connecting them with everyday routines, celebrations, shared experiences and family food traditions. The jury was particularly impressed by the authors’ enthusiasm for the subject, concluding that the book was compelling enough to become a lasting reference for bun recipes.
The four recognised books reflect different ways cookbooks can shape how people approach food, from understanding the science behind a pasta sauce to rediscovering plant-based meals, exploring Finnish restaurant cuisine and preserving baking traditions.
For Laurila, the top award places Ihan Pasta Kirja among Finland’s leading cookbooks of 2026. Its distinction lies in showing readers not only how to prepare pasta dishes, but also how to understand the techniques well enough to cook with greater confidence and independence.
