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Customer reviews

4.7 out of 5 stars

on 16 January 2010
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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on 21 December 2010
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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on 12 August 2016
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