Description
by
Inga Norberg (Author)
The Swedish cook is a culinary artist-and thrifty, tooHere’s a choice collection of 300 tested recipes for everyday meals and party menus. It is a complete guide to all the favorites-and many new dishes too-with an infinite variety of little hot and cold snacks for the cocktail party and numerous original ideas for the Sm rgasbord. There are chapters on marvelously seasoned Swedish soups (try Apple or Arter Med Fl sk), a complete section on fish preparation (there’s a real taste thrill in Kabiljo Pudding)-and of course the meatsThere is Royal Pot Roast made with cream, Swedish Beefsteak, Lamb with Dill, Swedish Christmas Ham, Swedish Meat Balls (excellent as appetizers too), Beefla Lindstr m, and also dozens of new ways with vegetables. The potato Eclairs are unusually good. And because the Swedish cook believes that “it is the sauce that lends character to a dish,” you’ll find 28 recipes in this section. Puddings and Sweets, wonderfully crisp thin pancakes, Swedish buns, rusks, and saffron bread, delectable Uppakra Cookies and Swedish Ginger Cake, with exciting party drinks-Swedish Punsch and Gl gg. If you have never tasted good Swedish cooking, there is a treat in store for youAnd if you have enjoyed it, you will find new ways with old favorites in Recipes of Sweden. “Recipes of Sweden: A Classic Swedish Cookbook” is a faithful reproduction of Inga Norberg’s “Good Food from Sweden.” It is the second book published by Kalevala Books as part of the Historic Cookbooks of the World series. Look for our other titles, including “Recipes of the Highlands and Islands of Scotland: A Classic Scottish Cookbook.”
Number of Pages: 190Dimensions: 0.44 x 7.99 x 5 INPublication Date: October 01, 2010
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