Swedish Food & Cooking

by Anna Mosesson (Author), William Lingwood (Photographer)

• Used

  Illustrated
  2006

  $3.36

  Discover the delights of this distinctive Scandinavian cuisine, in a beautiful new book about an increasingly fashionable - and healthy - way of cooking. This work contains 60 delectable Swedish recipes - including regional dishes such as fried mustard herrings, homemade black pudding with fresh lingon and pancetta, reindeer stroganoff, and waffles with spiced blueberry compote. It features a fascinating overview of the history of food in Sweden and its unique cuisine, an expert guide to all the authentic ingredients, how to source them (and use suitable alternatives), and how to prepare and cook them in the traditional Swedish style. This new book is a magnificent guide to the culinary delights of Sweden, serving up a captivating feast of food and photography. Traditional Swedish cooking is hearty and based around fish (fresh from Sweden's extensive coastline and lakes), meat (from venison to reindeer) and potatoes. Husmanskost, meaning traditional every day fare, is exemplified in the smorgasbord buffet, which encompasses many of Sweden's most characteristic and tasty recipes - including the many pickled herring dishes, salads, regional cheeses, gravlax or cured salmon, cured meats, pickles, Swedish meatballs, rye bread and lingonberry preserves. Featuring 60 mouth-watering recipes and packed with over 200 sumptuous colour photographs, this book is a must-have for anyone wanting to sample the specialist culinary delights of Sweden and its various provinces from Westmannia to Lapland.

• New

  Illustrated
  2006

  $20.88

  Discover the delights of this distinctive Scandinavian cuisine, in a beautiful new book about an increasingly fashionable - and healthy - way of cooking. This work contains 60 delectable Swedish recipes - including regional dishes such as fried mustard herrings, homemade black pudding with fresh lingon and pancetta, reindeer stroganoff, and waffles with spiced blueberry compote. It features a fascinating overview of the history of food in Sweden and its unique cuisine, an expert guide to all the authentic ingredients, how to source them (and use suitable alternatives), and how to prepare and cook them in the traditional Swedish style. This new book is a magnificent guide to the culinary delights of Sweden, serving up a captivating feast of food and photography. Traditional Swedish cooking is hearty and based around fish (fresh from Sweden's extensive coastline and lakes), meat (from venison to reindeer) and potatoes. Husmanskost, meaning traditional every day fare, is exemplified in the smorgasbord buffet, which encompasses many of Sweden's most characteristic and tasty recipes - including the many pickled herring dishes, salads, regional cheeses, gravlax or cured salmon, cured meats, pickles, Swedish meatballs, rye bread and lingonberry preserves. Featuring 60 mouth-watering recipes and packed with over 200 sumptuous colour photographs, this book is a must-have for anyone wanting to sample the specialist culinary delights of Sweden and its various provinces from Westmannia to Lapland.