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.
Sprache
Verlagsort
Verlagsgruppe
Produkt-Hinweis
Fadenheftung
Pappband
mit Schutzumschlag
Illustrationen
over 200 colour photographs
Maße
Höhe: 280 mm
Breite: 234 mm
Dicke: 18 mm
Gewicht
ISBN-13
978-1-903141-41-0 (9781903141410)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Half Swedish and half Finnish, Anna Mosesson was brought up partly in Scotland and partly in Sweden. Largely self-taught, Anna started her own catering business, 'The Swedish Chef' in London in 1982. In 1997 she opened a restaurant in Aldeburgh and in 1998 became one of the founder stallholders in Borough Market, London, with her Swedish food stall Scandelicious. In 2005 Anna opened a new restaurant next to Borough Market called Glas, which has been voted 'favourite new restaurant in London' in the New York Times, as well as appearing in Time Out's top 50 best restaurants in London. Anna also gives lectures and demonstrations on Swedish food. She was the winner of Anglia TV's 'Hostess of the Year' and was a finalist in BBC TV's Masterchef at Large. She has made a number of television appearances, as well as having contributed to Radio 4's The Food Programme, and has written articles on Swedish food for many publications, including IKEA's Room Magazine, Waitrose Food Magazine and House & Garden.
