Scandinavian Classics: Over 100 Traditional Recipes

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Skyhorse Publishing Inc., 2012 - Cooking - 255 pages
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As one of Sweden's hottest chefs, Niklas Ekstedt shares with us his favorite traditional dishes. Niklas has taken classic Swedish recipes and provided his own modern twist, creating delicious meals that use the freshest ingredients. Niklas takes the reader on a journey through the history of Swedish food, explaining how many of Sweden's favorite meals were created and how they're presented in today's restaurants. Niklas's book provides dishes for every palate with recipes for soups, vegetable sides, breads, traditional preserves, different ways to prepare fish and meat, and a variety of desserts. With simple instructions and over 126 beautiful photographs, Niklas takes you step-by-step through the cooking process to ensure your at-home meal tastes gourmet.

Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

 

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Contents

Clear soups
13
Meat soup
16
Pointed cabbage soup
17
Fish soup with tomatoes from Viken
18
oxtail soup
19
Consommé
20
Creamy soups
22
Spinach soup
23
tomato and sherry herring 24 Juniper berry herring
44
grandfathers herring 26 herring from Ingarö
45
Sea buckthorn herring 28 Mustard herring
46
Mayonnaise
47
Aged matjes herring with browned butter and potatoes
48
Fried Baltic herring
50
Fried pickled herring
51
Baltic herring casserole with sandwich caviar 34 Baltic herring ā la crayfish
52

Asparagus soup
24
Pea soup
25
Crayfish soup
26
Potato and leek soup
28
Mushroom soup
29
Condiments and toppings for soups
30
Västerbotten crisps 13 Mustard
31
Croutons 15 Dumplings Contents
32
FISh Herrings
35
Basic pickling brine for herring
39
Classic pickled herring 18 Fennel herring
40
Pink pepper and lemon herring 20 Shallot herring
41
Ramps and apple herring 22 herring with herbs
42
Janssons temptation
55
Salmon fish 36 Poached salmon with ginger 37 Seared salmon
56
ovenbaked salmon with parsley root 39 Saltcured salmon
57
gravlax with red beets
58
trout in foil packet
60
Char terrine
62
Cod with browned butter shrimp and horseradish
66
Saltcured
67
Fish balls
68
Steamed
69
Cod with egg and anchovy salad
70
Sauces for fish 48 Mustard and dill sauce
72
Copyright

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About the author (2012)

Niklas Ekstedt is a celebrity Swedish chef and restaurant manager. Ekstedt began his culinary career working for Charlie Trotter's in Chicago. He has held a series of short internships at several three-star restaurants, including El Bulli, Spain, and The Fat Duck, England. Ekstedt opened his first restaurant, Niklas, in the harbor town of Helsingborg, Sweden. Niklas was named as the best business restaurant in Sweden by newspaper Dagens Industri in 2003 and the fifth best restaurant in Sweden by the restaurant guide White in 2005. Ekstedt's cooking show, Niklas Mat (Niklas Food), began airing on Sveriges Television (Swedish National Television) and follows Ekstedt as he works at various restaurants around the world for a week.

Helčn Pe is a professional food photographer who has worked on several Swedish cookbooks.

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