A01=Anna Mosesson
A01=Mosesson Anna
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Author_Anna Mosesson
Author_Mosesson Anna
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Category1=Non-Fiction
Category=WBN
COP=United Kingdom
Delivery_Delivery within 10-20 working days
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eq_isMigrated=2
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Language_English
PA=Available
Price_€10 to €20
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Product details
- ISBN 9780754828723
- Dimensions: 160 x 160mm
- Publication Date: 29 Oct 2013
- Publisher: Anness Publishing
- Publication City/Country: GB
- Product Form: Hardback
- Language: English
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Discover the delights of this distinctive Scandinavian cuisine with 25 classic recipes presented in a stylish gift book. It features mouthwatering recipes from the heart of Sweden including Toast Skagen, Sauteed Perch with Chanterelles, Braised Hare Stew with Juniper Berries, and Blueberry Pie with Clotted Cream. Chapters include Soups and Appetizers; Main Meals; Vegetables and Side Dishes; and Desserts, Cakes and Bakes. The introduction offers a fascinating overview of the Swedish landscape, festivals and key ingredients including pickled herring, regional cheeses, gravlax, cured meats, pickles, and fruit preserves. Each recipe is beautifully photographed and the instructions are easy to follow, guaranteeing success. Complete nutritional information is given for every dish. Traditional Swedish cooking is hearty and based around fish from Sweden's extensive coastline and lakes, meat from venison to reindeer, and vegetables. Its popularity today is a testament to the values of using fresh local ingredients cooked simply to retain maximum taste. The 25 delicious recipes in this little cookbook offers a wonderful introduction to Sweden's culinary heritage.
There are classic appetizers such as Gravlax with Mustard Sauce and wholesome mains like Swedish Meatballs with Lingon or Reindeer Stroganoff, and to round off the meal there are irresistible desserts such as Waffles with spiced blueberry compote. With stylish photographs of each finished dish this book is an irresistible purchase for anyone wanting to discover real Swedish food.
Anna Mosesson started her own catering business, 'The Swedish Chef' in London in 1982. In 1997 she opened a restaurant in Aldeburgh and became one of the founder stallholders in a London market with her Swedish food stall Scandelicious. In 2005 Anna opened a new restaurant called Glas, which has been voted 'favorite restaurant in London' in the New York Times. Anna gives lectures and demonstrations on Swedish food and has made a number of television appearances.
