- Hardcover: 240 pages
- Publisher: Skyhorse Publishing, Inc. (9 Dec. 2010)
- Language: English
- ISBN-10: 1616080515
- ISBN-13: 978-1616080518
- Product Dimensions: 21.6 x 23.1 x 27.9 cm
- Average Customer Review: 2.0 out of 5 stars See all reviews (1 customer review)
- Amazon Bestsellers Rank: 1,586,897 in Books (See Top 100 in Books)
SWEDISH BREADS AND PASTRIES Hardcover – 9 Dec 2010
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Top Customer Reviews
It is unclear for which audience the book is intended since most of the recipes are given for batches of three or four loaves. The introduction to bread-making appears to be for the beginner but is only intelligible to a relatively experienced home baker, and one who has a food mixer described in one recipe as a 'high speed kneading machine' - which sounds like a substantial piece of kit. Very many amateur bakers, in the UK at least, prefer to knead by hand. Much of what a home baker would find useful has been left out or glossed over and because much of the explanation is so poorly written that it is close to unintelligible previous experience is needed to interpret what is being said. The large section on sourdough is poor and chemical names seem intended to impress rather than to shed light. There are numerous non-sequiturs in poorly organised paragraphs and in the section on scalding rye flour the terms flour, bread, and dough are used interchangeably without distinction - confusing if you don't already know what is intended. Unfortunately, this introduction is essential if one is to follow the recipes for bread in the book - constant reference is made to it. There are also a couple of quantity errors which could lead to a loss of confidence.
The publisher is to blame for this mess. While the foreword is elegantly written by a stylish wordsmith the introduction to baking is written by someone of far lesser skill. The publisher has not paid attention to this deficiency, hence the missed opportunity to convey the special knowledge of the author.Read more ›
Most Helpful Customer Reviews on Amazon.com (beta)
The ghost writer is obviously not a baker and this whole book is now scrutinized by me, I don’t trust one recipe when it comes to the measures of the book.
Another annoying part is they say x-amount of gram of yeast, but no where in the book does it state if they are referring to dry or fresh yeast.
If I had my name on that book I would cringe. Revise, Revise, Revise.
I don't want to be too hard on this book; there are some good things about it. The photographs are very nice and the breads and pastries look appetizing. An experienced baker might be able to use the book despite the translation difficulties and be inspired by the beautiful photos. And there are a few very interesting recipes for Swedish breads such as wort bread, old-time syrup loaf, and coarse Skane bread--just the kinds of things I was hoping for. I don't even particularly object to quirky translations; they can be charming and funny, providing the underlying information is understandable. However, this book would have benefited immensely from better translation and editing.
This book is published by Skyhorse Press, which seems to specialize in Swedish books. I own another book from Skyhorse Press called Swedish Cakes and Cookies, which I love. Swedish Cakes and Cookies has great photographs and is packed with recipes that are translated well, so maybe they can fix this book up a little in a later edition.