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Swedish Food & Cooking [Hardcover]

Anna Mosesson , William Lingwood
4.5 out of 5 stars  See all reviews (2 customer reviews)
Price: £16.99 & FREE Delivery in the UK. Details
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Book Description

24 Nov 2006
Discover the delights of this distinctive Scandinavian cuisine, in a beautiful new book about an increasingly fashionable - and healthy - way of cooking. This work contains 60 delectable Swedish recipes - including regional dishes such as fried mustard herrings, homemade black pudding with fresh lingon and pancetta, reindeer stroganoff, and waffles with spiced blueberry compote. It features a fascinating overview of the history of food in Sweden and its unique cuisine, an expert guide to all the authentic ingredients, how to source them (and use suitable alternatives), and how to prepare and cook them in the traditional Swedish style. This new book is a magnificent 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 every day fare, is exemplified in the smorgasbord 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 over 200 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 Lapland.

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Product details

  • Hardcover: 128 pages
  • Publisher: Aquamarine; 1st edition (24 Nov 2006)
  • Language: English
  • ISBN-10: 1903141419
  • ISBN-13: 978-1903141410
  • Product Dimensions: 28 x 23.4 x 1.8 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: 370,014 in Books (See Top 100 in Books)

Product Description

About the Author

Half Swedish and half Finnish, Anna Mosesson was brought up partly in Scotland and partly in Sweden. Largely self-taught, Anna started her own catering business, 'The Swedish Chef' in London in 1982. In 1997 she opened a restaurant in Aldeburgh and in 1998 became one of the founder stallholders in Borough Market, London, with her Swedish food stall Scandelicious. In 2005 Anna opened a new restaurant next to Borough Market called Glas, which has been voted 'favourite new restaurant in London' in the New York Times, as well as appearing in Time Out's top 50 best restaurants in London. Anna also gives lectures and demonstrations on Swedish food. She was the winner of Anglia TV's 'Hostess of the Year' and was a finalist in BBC TV's Masterchef at Large. She has made a number of television appearances, as well as having contributed to Radio 4's The Food Programme, and has written articles on Swedish food for many publications, including IKEA's Room Magazine, Waitrose Food Magazine and House & Garden.

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Customer Reviews

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Most Helpful Customer Reviews
13 of 14 people found the following review helpful
5.0 out of 5 stars An unusual choice - well worth it 16 Jan 2010
Format:Hardcover|Verified Purchase
When you buy this book and read through the recipes, you might find some of the quantities very small - please do not let this put you off and do not increase the quantities when you first cook one of the recipes featured in this book. When you try the recipes for yourself you will see that everything will come out just right. I've so far cooked Lacey Potato Pancakes, Stuffed Cabbage Rolls, Lamb Burgers, and the obligatory Jansson's frestelse from this book, and each of the dishes was as tasty and charming as the other - and home-made Swedish meatballs are just so much tastier than IKEA's version (leaner too, but probably not surprising). Give it a try, it's so easy.

Most of the ingredients used should be easy to obtain in the UK, with the possible exception of some of the game meats. What I like about this book is that Anna doesn't leave out recipes with harder to find ingredients, or simply give them with substitutes - the latter are mentioned in the notes, for us to have a choice. Anna's style of writing is very warm, and it's easy to feel her love for her county and people reading through the sections on Sweden the country, its customs and traditions, and - most importantly - it's cuisine.

I can but warmly recommend this book to everyone with an interest in international cuisine, or more specifically, Scandinavian food.
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6 of 7 people found the following review helpful
4.0 out of 5 stars Great introduction to Swedish food 21 Dec 2010
Format:Hardcover|Verified Purchase
This book provides a clear, concise introduction to Swedish cuisine for anyone not familiar with it, or for anyone, like me, who has spent some time in Sweden and wishes to re-create some of the fantastic dishes they may have tried. The recipes are all easy to follow, with ingredients that are easily obtainable (and substitute ingredients are also suggested where they are not). The recipes for such Swedish classics as gravadlax, artsoppa (pea and ham soup) and biff a la linstrom (burgers with capons and beetroot) are excellent. The only downside is that some of the recipes call for wild game (e.g. hare and reindeer) or other ingredients (e.g. cloudberries) which are often hard to obtain outside of Scandinavia, but to omit them would be to leave out a vital part of understanding Swedish cuisine and even these recipes can be adapted to local ingredients. There are plenty of colour images to guide you in presentation of dishes and a useful history of Swedish cuisine at the start of the book. Whether you have hours to create on of the elaborate meat dishes or only a short time to prepare one of the tasty appetizers, there is something here for everyone.
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 3.8 out of 5 stars  4 reviews
6 of 7 people found the following review helpful
4.0 out of 5 stars Great recipes and background info 6 Dec 2007
By Cathryn D. Ballou - Published on Amazon.com
This is a terrific cookbook for anyone interested in Swedish cuisine. The recipes are clear and easy to follow, and they include wonderful tips and photos. The book also has a very nice summary of Swedish history and culture, and descriptions of the origin of the recipes and how they relate to Swedish life. Great fun!
3 of 4 people found the following review helpful
5.0 out of 5 stars A Fun Historical/Cookbook: Food & History. A Favorite! 25 Jan 2010
By Forhasta - Published on Amazon.com
This is one of the best on Swedish cuisine. Recipes are easy to understand, as well as, the light and interesting Swedish history lesson that goes along with it.

Also a winner:Swedish Cakes and Cookies: fun, fun and fun!

Hej da!
4.0 out of 5 stars Decided to explore my roots.... 26 May 2013
By Elle - Published on Amazon.com
Verified Purchase
So, being that I'm of Swedish roots, I decided to research my roots. Of course I start with cookbooks (eventually I plan on travelling out there so I have to know what kind of food to expect). My friends and I also host monthly theme dinners so naturally I thought Swedish dinner. I definitely like the pictures so I have an idea of what things are supposed to look like. Yes, good luck finding some of the ingredients. I do a little research and substitute sometimes. My disclaimer is I'm vegetarian, so I don't actually get to try a lot of these in their more authentic form. I cook for meat eaters though. :) Eyeing up the wild game section and I have friends who hunt so I'll be trying the deer recipes next fall...substituting deer spp of course. Have to sat, digging the dessert and baking sections. Yummy! I purchased this with several other Swedish cookbooks and I'm quite happy. Though now I need to find a Swedish vegetarian cookbook.
0 of 3 people found the following review helpful
2.0 out of 5 stars Ingredients 7 Mar 2013
By R. Kitchen - Published on Amazon.com
Verified Purchase
I am sure that it is good for people who have access to unusual ingredients,but where I live they are not available and when I checked on line,they were very costly.
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