Classic Recipes of Sweden
Traditional Food and Cooking in 25 Authentic Dishes
Nonfiction, Food & Drink, International, European, Scandinavian
| Author: | Anna Mosesson | ISBN: | 9781781141199 |
| Publisher: | Anness Publishing Limited | Publication: | September 5, 2013 |
| Imprint: | Lorenz Books | Language: | English |
| Author: | Anna Mosesson |
| ISBN: | 9781781141199 |
| Publisher: | Anness Publishing Limited |
| Publication: | September 5, 2013 |
| Imprint: | Lorenz Books |
| Language: | English |
Discover the delights of this distinctive Scandinavian cuisine with 25 classic recipes. There are appetizers such as Gravlax with Mustard Sauce and wholesome mains like Swedish Meatballs with Lingonberries or Reindeer Stroganoff, and to round off the meal why not try an irresistible dessert such as Waffles with Spiced Blueberry Compote. The introduction offers a fascinating overview of the Swedish landscape, festivals and key ingredients of the region. With stylish photographs of each finished dish, this book is the perfect introduction to real Swedish food. The author, Anna Mosesson, runs the popular Swedish restaurant Glas, which has been voted favorite restaurant in London in the New York Times. The recipes in this book have been professionally written and have been properly tested in the authors own kitchen. Ingredients are measured out in metric and imperial and US cup measures are also included.
Discover the delights of this distinctive Scandinavian cuisine with 25 classic recipes. There are appetizers such as Gravlax with Mustard Sauce and wholesome mains like Swedish Meatballs with Lingonberries or Reindeer Stroganoff, and to round off the meal why not try an irresistible dessert such as Waffles with Spiced Blueberry Compote. The introduction offers a fascinating overview of the Swedish landscape, festivals and key ingredients of the region. With stylish photographs of each finished dish, this book is the perfect introduction to real Swedish food. The author, Anna Mosesson, runs the popular Swedish restaurant Glas, which has been voted favorite restaurant in London in the New York Times. The recipes in this book have been professionally written and have been properly tested in the authors own kitchen. Ingredients are measured out in metric and imperial and US cup measures are also included.
