By Judith Pierce Rosenberg
A Swedish Kitchen: Recipes and recollections is the tale of an American woman's 25-year love affair with the land, humans, and delicacies of this Nordic kingdom. Sharing her love of meals and cooking, Judith Pierce Rosenberg leads readers to markets looking for wild strawberries and smoked reindeer, and to cafés for a cup of sturdy Swedish espresso and a kanelbulle (cinnamon bun) or mazarin (almond tart). between her culinary adventures are dinner at a barren region inn, a medieval ceremonial dinner, and a Christmas smorgasbord with the entire trimmings.
Throughout this culinary memoir, Rosenberg interweaves the old and cultural context of Swedish cooking, explaining the historical past of waffles and the traditions at the back of Saint Lucia Day. A Swedish Kitchen contains eighty recipes that spotlight conventional Swedish flavors and constituents, comparable to pink currants, cloudberries, and cardamom, Recipes are designed to be used within the American kitchen, permitting readers and chefs to simply arrange such Swedish favorites as rabarbersoppa (rhubarb soup), prinsesstårta (princess cake), and Janssons frestele (Jansson's temptation).
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