World-Class Swedish Cooking

Artisanal Recipes from One of Stockholm's Most Celebrated Restaurants

Nonfiction, Food & Drink, International, European, Irish, Soups & Stews, Entertaining
Cover of the book World-Class Swedish Cooking by Björn Frantzén, Daniel Lindeberg, Skyhorse
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Björn Frantzén, Daniel Lindeberg ISBN: 9781626364936
Publisher: Skyhorse Publication: September 13, 2013
Imprint: Skyhorse Language: English
Author: Björn Frantzén, Daniel Lindeberg
ISBN: 9781626364936
Publisher: Skyhorse
Publication: September 13, 2013
Imprint: Skyhorse
Language: English

Chefs Björn Frantzén and Daniel Lindeberg dish the kitchen secrets that have made their restaurant (Frantzén/Lindeberg) renowned as the Best Swedish Restaurant of 2012, earning two Michelin stars and delighted reviews from Swedes and tourists alike. From the raw, season-conscious ingredients to artistic plating, these one-of-a-kind dishes are the product of the uncompromising, detail-oriented chefs. Infuse some top-notch Swedish fun into your kitchen!

Frantzén and Lindeberg take readers on their journey to culinary stardom, and their passion shines through in this beautiful book. They weave their story and culinary theory together with the dishes themselves, including descriptions, recipes, and stunning photographs that capture their colorful and thoughtful design. Many dishes were created specifically for this cookbook, to be implemented in Frantzén/Lindeberg’s ever-changing menu following publication. Prepare to be amazed by this compilation of meat, poultry, fish, and vegetarian entrees; breads, cheeses/butters, and sides; salads and amuse-bouches; and desserts. This smorgasbord includes:

• Swedish crayfish with late autumn flowers
• Pork with caramelized sesame and apples and carrots and mild curry
• Poached and grilled guinea fowl with fried rhubarb and sage
• Roast duck glazed with white miso
• White and green asparagus with cilantro, lime, and lemongrass
• Sweet, salty, and sour macarons
• Salted caramel ice cream with chocolate and toasted canola oil

With a foreword from novelist Mons Kallentoft and easy-to-navigate indexes of recipes and ingredients, World-Class Swedish Cooking is a must-have for every ambitious cook or restaurateur.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Chefs Björn Frantzén and Daniel Lindeberg dish the kitchen secrets that have made their restaurant (Frantzén/Lindeberg) renowned as the Best Swedish Restaurant of 2012, earning two Michelin stars and delighted reviews from Swedes and tourists alike. From the raw, season-conscious ingredients to artistic plating, these one-of-a-kind dishes are the product of the uncompromising, detail-oriented chefs. Infuse some top-notch Swedish fun into your kitchen!

Frantzén and Lindeberg take readers on their journey to culinary stardom, and their passion shines through in this beautiful book. They weave their story and culinary theory together with the dishes themselves, including descriptions, recipes, and stunning photographs that capture their colorful and thoughtful design. Many dishes were created specifically for this cookbook, to be implemented in Frantzén/Lindeberg’s ever-changing menu following publication. Prepare to be amazed by this compilation of meat, poultry, fish, and vegetarian entrees; breads, cheeses/butters, and sides; salads and amuse-bouches; and desserts. This smorgasbord includes:

• Swedish crayfish with late autumn flowers
• Pork with caramelized sesame and apples and carrots and mild curry
• Poached and grilled guinea fowl with fried rhubarb and sage
• Roast duck glazed with white miso
• White and green asparagus with cilantro, lime, and lemongrass
• Sweet, salty, and sour macarons
• Salted caramel ice cream with chocolate and toasted canola oil

With a foreword from novelist Mons Kallentoft and easy-to-navigate indexes of recipes and ingredients, World-Class Swedish Cooking is a must-have for every ambitious cook or restaurateur.

More books from Skyhorse

Cover of the book The Complete SAS Survival Manual by Björn Frantzén, Daniel Lindeberg
Cover of the book Something's Fishy by Björn Frantzén, Daniel Lindeberg
Cover of the book Wilderness of Mirrors by Björn Frantzén, Daniel Lindeberg
Cover of the book Dream On by Björn Frantzén, Daniel Lindeberg
Cover of the book Writing with the Master by Björn Frantzén, Daniel Lindeberg
Cover of the book The Organic Composting Handbook by Björn Frantzén, Daniel Lindeberg
Cover of the book Chewing Gum in Holy Water by Björn Frantzén, Daniel Lindeberg
Cover of the book You Bet Your Life by Björn Frantzén, Daniel Lindeberg
Cover of the book U.S. Army Special Forces Guide to Unconventional Warfare by Björn Frantzén, Daniel Lindeberg
Cover of the book The Taco Revolution by Björn Frantzén, Daniel Lindeberg
Cover of the book The Pocket Guide to Wild Mushrooms by Björn Frantzén, Daniel Lindeberg
Cover of the book Using the Workshop Approach in the High School English Classroom by Björn Frantzén, Daniel Lindeberg
Cover of the book The Ultimate Guide to Grilling by Björn Frantzén, Daniel Lindeberg
Cover of the book The Power of Indignation by Björn Frantzén, Daniel Lindeberg
Cover of the book Green Smoothie Joy for Nutribullet by Björn Frantzén, Daniel Lindeberg
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy