Cook Books
SWEDISH-AMERICAN COOKBOOK, THE. A Charming Collection Of Traditional Recipes Presented In Both Swedish And English
Author:
Country: New York
Language: English/ Swedish
Year Published: 2012
No. of pages: 398
Illustrations: 42 Color Illustrations. 0 B&W Illustrations.
Binding: Softbound
Size: 8 1/2”x 5 1/2”
Weight: 2.00
ISBN: 9781616085575
Biblio/Bio: Index.
Code: 6690
Price: $16.95
Learn how to cook authentic Swedish food with the aid of an easy-to-follow layout and beautiful full-color photographs. The book also contains helpful tips for preparation, instructions for preserving various fruits and vegetables, and a detailed explanation on the weights, measurements, and fruit used in the various recipes. More than 300 classic Swedish recipes and tips.
SWEET AND SAVORY SWEDISH BAKING.
Author: Lindholm, Leila
Country: New York
Language: English
Year Published: 2009
No. of pages: 223
Illustrations: 135 Color Illustrations. 0 B&W Illustrations.
Binding: Softbound
Size: 9 1/2”x 8”
Weight: 3.00
ISBN: 9781602397989
Biblio/Bio: Index.
Code: 6686
Price: $49.50
Swedish chef Leila Lindholm offers over 200 recipes with beautiful pictures to compliment each recipe. Included with classic recipes such as apple pie are new and exciting creations, such as strawberry flan with toffee cream and much more.
SWEET ON DENMARK. Contemporary Danish Desserts
Author: Jensen, Birthe Karen
Country: Australia
Language: English
Year Published: 2011
No. of pages: 130
Illustrations: 106 Color Illustrations. 2 B&W Illustrations.
Binding: Hardbound
Size: 11 1/2”x 9”
Weight: 2.00
ISBN: 9781864703504
Biblio/Bio: Bibl. Bios. Index.
Code: 6542
Price: $29.50
In Sweet on Denmerk, award-winning author Birthe Karen Jensen describes the history of Danish desserts, sweets and pastries in fascinating detail, while some of the best confectioners and Michelin-star chefs in Denmark provide mouth-watering recipes for you to enjoy at home. Danish cuisine has embraced a new tradition of confectioners and chefs on the cutting edge of innovative and creative thinking. Denmark now has 12 Michelin-star restaurants - an achivement only exceeded by France! In the appendix: Conversions and standard measurements, glossary, addresses of award winning restaurants in Denmark.
TRADITIONAL SWEDISH COOKING.
Author: Hofberg, Caroline
Country: New York
Language: English
Year Published: 2011
No. of pages: 189
Illustrations: 164 Color Illustrations. 0 B&W Illustrations.
Binding: Hardbound with Jacket
Size: 11”x 9 1/2”
Weight: 3.00
ISBN: 9781616081362
Biblio/Bio: Index.
Code: 6694
Price: $27.95
Presented within this publication is a collection of delectable modern and classic Swedish dishes. Each recipe holds onto Swedish tradition while remaining fresh. Paired with full-color photographs and Hofberg’s passion for Swedish cooking this book will inspire any cook. Includes lots of unusual receipes for making chutneys, jam, marmelade, liqueurs and much more.
WORLD-CLASS SWEDISH COOKING. Artisanal Recipes from One of Stockholm’s Most Celebrated Restaurants
Author: Frantzèn, Björn; Lindeberg, Daniel
Country: New York
Language: English
Year Published: 2013
No. of pages: 320
Illustrations: 124 Color Illustrations. 54 B&W Illustrations.
Binding: Hardbound with Jacket
Size: 11”x 8”
Weight: 3.00
ISBN: 9781620877357
Biblio/Bio: Bios. Index. Bibl.
Code: 6983
Price: $27.95
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 macaroons • 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.