By Judith Pierce Rosenberg

ISBN-10: 0781810590

ISBN-13: 9780781810593

To many americans, Swedish food continues to be a secret. From the Baltic Sea, the 100,000 lakes, and diverse rivers comes a wealth of fish and shellfish. plentiful forests supply online game, mushrooms, and berries. those light cuisine, mixed with staples like potatoes and different root greens; grains corresponding to rye; and herbs and spices, together with dill and cardamom, make up husmanskost, or vintage Swedish domestic cooking. The tales and recipes in A Swedish Kitchen have a good time this food.

A Swedish Kitchen: Recipes and recollections is the tale of an American woman's 25-year love affair with the land, humans, and delicacies of this Nordic country. Sharing her love of foodstuff and cooking, Judith Pierce Rosenberg leads readers to markets looking for wild strawberries and smoked reindeer, and to cafés for a cup of sturdy Swedish espresso and a kanelbulle (cinnamon bun) or mazarin (almond tart). between her culinary adventures are dinner at a wasteland resort, a medieval dinner party, and a Christmas smorgasbord with the entire trimmings.

Throughout this culinary memoir, Rosenberg interweaves the ancient and cultural context of Swedish cooking, explaining the background of waffles and the traditions in the back of Saint Lucia Day. A Swedish Kitchen contains eighty recipes that spotlight conventional Swedish flavors and materials, resembling pink currants, cloudberries, and cardamom, Recipes are designed to be used within the American kitchen, permitting readers and chefs to simply organize such Swedish favorites as rabarbersoppa (rhubarb soup), prinsesstårta (princess cake), and Janssons frestele (Jansson's temptation).

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A Swedish Kitchen: Recipes and Reminiscences (Hippocrene Cookbook Library) by Judith Pierce Rosenberg

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