Swedish Food and Cooking

This new book is a long-awaited guide to the culinary delights of Sweden, serving up a captivating feast of food and photography. Traditional Swedish cooking is hearty and based around fish (fresh from Sweden’s extensive coastline and lakes), meat (from venison to reindeer), and potatoes. Husmanskost, meaning traditional everyday fare, is exemplified in the smörgåsbord buffet, which encompasses many of Sweden’s most characteristic and tasty recipes—including the many pickled herring dishes, salads, regional cheeses, gravlax or cured salmon, cured meats, pickles, Swedish meatballs, rye bread, and lingonberry preserves.

Featuring 60 mouth-watering recipes and packed with 300 sumptuous colour photographs, this book is a must-have for anyone wanting to sample the specialist culinary delights of Sweden and its various provinces from Westmannia to Lappland. Swedish-born writer and restaurateur Anna Mosesson brings a fresh perspective to the Swedish husmanskost menu, featuring many classic recipes, such as Swedish meatballs with lingon or gravlax with mustard sauce, and others with a modern twist, such as parsley and garlic noodles with wild mushrooms and spiced anchovy and egg salad with smoked eel.

After an introduction to the history and cuisine of Sweden and an explanation of the key regional ingredients (from cloudberries to crayfish), seven chapters follow on starters, seafood, domestic meat, wild meat, vegetarian dishes, cakes & biscuits, and desserts. Recipes range from Skagenröra (toast skagen), sautéed perch with chanterelles, braised hare stew with juniper berries, blueberry pie with clotted cream, and choklad kladd kaka (dense chocolate cake). With inspirational images of the region, the ingredients, and every recipe, Swedish Food and Cooking is an irresistible volume for those wanting to discover classic Swedish recipes as well as embrace the fashionable renaissance of the Swedish cuisine.