I got to Swedish cooking in a bit of an unorthodox way: I was reading the books of Stieg Larsson, and he spends a lot of time describing what his characters are eating. The food sounded wonderful, and of all the books I got to explore Swedish cooking, this one is the most user-friendly, realistic, and covers the most ground. There are a number of fine books on Swedish cooking, mostly from Britain, but they seem to be written more from a "fine cuisine" standpoint, whatever the jacket says (lovely pictures, though). This is food you can make every day without loads of fuss. The author also discusses what is and is not available in the US, and what local substitutes to make. Through her anecdotes, she communicates the ethos behind Swedish food, the emphasis on fresh and local when possible, but also the role that preserved food, berries, pickles, cheese, smoked fish and game, plays in a country where a large part of it is above the Arctic Circle, and farming is a short and sweet rush. I highly recommend this for anyone wanting to learn about and cook a very underappreciated cuisine (in the US anyway) without spending half the day in the kitchen, or buying a ton of odd ingredients you'll only use for one dish.