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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