Two internationally known chefs are headed our way, and so are their new books.

One would have been exciting, but two — two! — puts to rest any sense of our state being flyover land in the culinary world, not surprising given the recent attention local restaurants have received nationally.

Then again, Minnesota does have a significant connection to Scandinavian heritage, from which these chefs hail.

Réne Redzepi, chef/owner of Noma in Copenhagen, and Magnus Nilsson, chef of Fäviken Magasinet, in Sweden, will be dropping by the Twin Cities during the next two months to promote their new books and, of course, all things Nordic.

Both will be part of the Nordic Table: Chef Series, put on by the American Swedish Institute (ASI) in Minneapolis, as well as speak at Cooks of Crocus Hill in St. Paul.

More authors and chefs will stop by, as well (see attached listing of events), all celebrating the food of the Scandinavian countries.

Here’s a look at each of them.

Réne Redzepi, who sparked the worldwide interest in Nordic fare with his approach to cooking at Noma, will be in town with his co-author David Zilber, who is director of the restaurant’s extensive fermentation program. They will speak about their new “The Noma Guide to Fermentation” (Artisan, 400 pages, $40) and the techniques used at the restaurant.

Magnus Nilsson returns to the Twin Cities after a visit in June 2016, which drew sold-out crowds at ASI for his photography exhibit and his comprehensive (700 recipe) “The Nordic Cook Book.” Nilsson once again takes an expansive look at the homemade foods of the seven Nordic countries, in this case related to baking. Think flatbreads and pancakes, as well as potato crackers and Danish buns, which are among the 450 traditional and contemporary recipes in the book. In recognition of the Swedish coffee break, called fika, ASI will hold a gathering called “All Over Fika: A Magnus Opus for ‘The Nordic Baking Book’ ” (Phaidon, 576 pages, $49.95), where local bakers, pastry chefs and coffee roasters will provide treats.

Scott Graden, chef/owner of the New Scenic Cafe in Duluth, brings his Scandinavian heritage to ASI’s Nordic Table: Chef Series. He will speak about the Scandinavian influence in the Midwestern kitchen and lead a daylong class on new Nordic cuisine.

Nevada Berg, a Salt Lake City native who now lives and blogs in rural Norway from a 17th-century mountain farm (her blog is at and won the 2016 Blog of the Year and Best New Voice from Saveur magazine), brings her new book, “North Wild Kitchen: Home Cooking From the Heart of Norway” (Prestel, 224 pages, $35) to Cooks of Crocus Hill in Minneapolis for a demonstration class.

Trine Hahnemann, a longtime resident of Copenhagen, focuses on the city’s boroughs in “Copenhagen Food: Stories, Traditions and Recipes” (Quadrille, 288 pages, $35), with attention to the bakeries, markets, cafes and bar scene, along with restaurants. She will be at Ingebretsen’s and Norway House in Minneapolis for a demo, talk and book signing.