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Classic Recipes Of Sweden (Traditional Food And Cooking In 25 Authentic Dishes)
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$10.00
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Product Details
Author:
Anna Mosesson
Format:
Hardcover
Pages:
64
Publisher:
Anness Publishing (December 7, 2013)
Imprint:
Lorenz Books
Language:
English
Audience:
General/trade
ISBN-13:
9780754828723
ISBN-10:
0754828727
Weight:
8.88oz
Dimensions:
6.52" x 6.73" x 0.7"
File:
Eloquence-SimonSchuster_07042026_P10292974_onix30_Complete-20260704.xml
Folder:
Eloquence
List Price:
$10.00
Pub Discount:
65
Case Pack:
56
As low as:
$7.70
Publisher Identifier:
P-SS
Discount Code:
A
Overview
CLASSIC RECIPES OF SWEDEN
Traditional food and cooking in 25 authentic dishes
Anna Mosesson
• Discover the delights of this distinctive Scandinavian cuisine with 25 classic recipes presented in a stylish gift book
• Features mouthwatering recipes from the heart of Sweden including Toast Skagen, Sautéed Perch with Chanterelles, Braised Hare Stew with Juniper Berries, and Blueberry Pie with Clotted Cream
• Chapters include Soups and Appetizers; Main Meals; Vegetables and Side Dishes; and Desserts, Cakes and Bakes
• The introduction offers a fascinating overview of the Swedish landscape, festivals and key ingredients including pickled herring, regional cheeses, gravlax, cured meats, pickles, and fruit preserves
• Each recipe is beautifully photographed and the instructions are easy to follow, guaranteeing success
• Complete nutritional information is given for every dish
Traditional Swedish cooking is hearty and based around fish from Sweden’s extensive coastline and lakes, meat from venison to reindeer, and vegetables. Its popularity today is a testament to the values of using fresh local ingredients cooked simply to retain maximum taste.
The 25 delicious recipes in this little cookbook offers a wonderful introduction to Sweden’s culinary heritage. There are classic appetizers such as Gravlax with Mustard Sauce and wholesome mains like Swedish Meatballs with Lingon or Reindeer Stroganoff, and to round off the meal there are irresistible desserts such as Waffles with spiced blueberry compote.
With stylish photographs of each finished dish this book is an irresistible purchase for anyone wanting to discover real Swedish food.
About the Author
Anna Mosesson started her own catering business, ‘The Swedish Chef’ in London in 1982. In 1997 she opened a restaurant in Aldeburgh and became one of the founder stallholders in a London market with her Swedish food stall Scandelicious. In 2005 Anna opened a new restaurant called Glas, which has been voted ‘favorite restaurant in London’ in the New York Times. Anna gives lectures and demonstrations on Swedish food and has made a number of television appearances.
,
Traditional food and cooking in 25 authentic dishes
Anna Mosesson
• Discover the delights of this distinctive Scandinavian cuisine with 25 classic recipes presented in a stylish gift book
• Features mouthwatering recipes from the heart of Sweden including Toast Skagen, Sautéed Perch with Chanterelles, Braised Hare Stew with Juniper Berries, and Blueberry Pie with Clotted Cream
• Chapters include Soups and Appetizers; Main Meals; Vegetables and Side Dishes; and Desserts, Cakes and Bakes
• The introduction offers a fascinating overview of the Swedish landscape, festivals and key ingredients including pickled herring, regional cheeses, gravlax, cured meats, pickles, and fruit preserves
• Each recipe is beautifully photographed and the instructions are easy to follow, guaranteeing success
• Complete nutritional information is given for every dish
Traditional Swedish cooking is hearty and based around fish from Sweden’s extensive coastline and lakes, meat from venison to reindeer, and vegetables. Its popularity today is a testament to the values of using fresh local ingredients cooked simply to retain maximum taste.
The 25 delicious recipes in this little cookbook offers a wonderful introduction to Sweden’s culinary heritage. There are classic appetizers such as Gravlax with Mustard Sauce and wholesome mains like Swedish Meatballs with Lingon or Reindeer Stroganoff, and to round off the meal there are irresistible desserts such as Waffles with spiced blueberry compote.
With stylish photographs of each finished dish this book is an irresistible purchase for anyone wanting to discover real Swedish food.
About the Author
Anna Mosesson started her own catering business, ‘The Swedish Chef’ in London in 1982. In 1997 she opened a restaurant in Aldeburgh and became one of the founder stallholders in a London market with her Swedish food stall Scandelicious. In 2005 Anna opened a new restaurant called Glas, which has been voted ‘favorite restaurant in London’ in the New York Times. Anna gives lectures and demonstrations on Swedish food and has made a number of television appearances.
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