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 country. Sharing her love of nutrients and cooking, Judith Pierce Rosenberg leads readers to markets looking for wild strawberries and smoked reindeer, and to cafés for a cup of robust Swedish espresso and a kanelbulle (cinnamon bun) or mazarin (almond tart). between her culinary adventures are dinner at a desolate tract resort, a medieval dinner party, and a Christmas smorgasbord with the entire trimmings.
Throughout this culinary memoir, Rosenberg interweaves the historic 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 comprises eighty recipes that spotlight conventional Swedish flavors and materials, comparable to crimson currants, cloudberries, and cardamom, Recipes are designed to be used within the American kitchen, permitting readers and chefs to simply organize such Swedish favorites as rabarbersoppa (rhubarb soup), prinsesstårta (princess cake), and Janssons frestele (Jansson's temptation).
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