World-Class Swedish Cooking
Artisanal Recipes from One of Stockholm's Most Celebrated Restaurants
Seiten
2013
Skyhorse Publishing (Verlag)
978-1-62087-735-7 (ISBN)
Skyhorse Publishing (Verlag)
978-1-62087-735-7 (ISBN)
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Includes descriptions, recipes, and photographs. This title also includes recipes such as: swedish crayfish with late autumn flower; pork with caramelized sesame, apples, carrots, and curry; roast duck glazed with white miso; white and green asparagus with cilantro, lime, and lemongrass; and salted caramel ice cream with chocolate.
Chefs Björn Frantzén and Daniel Lindeberg dish the kitchen secrets that have made their restaurant (Frantzén/Lindeberg) renowned as the Best Swedish Restaurant of 2012, earning two Michelin stars and delighted reviews from Swedes and tourists alike. From the raw, season-conscious ingredients to artistic plating, these one-of-a-kind dishes are the product of the uncompromising, detail-oriented chefs. Infuse some top-notch Swedish fun into your kitchen!
Frantzén and Lindeberg take readers on their journey to culinary stardom, and their passion shines through in this beautiful book. They weave their story and culinary theory together with the dishes themselves, including descriptions, recipes, and stunning photographs that capture their colorful and thoughtful design. Many dishes were created specifically for this cookbook, to be implemented in Frantzén/Lindeberg’s ever-changing menu following publication. Prepare to be amazed by this compilation of meat, poultry, fish, and vegetarian entrees; breads, cheeses/butters, and sides; salads and amuse-bouches; and desserts. This smorgasbord includes:
Swedish crayfish with late autumn flowers
Pork with caramelized sesame and apples and carrots and mild curry
Poached and grilled guinea fowl with fried rhubarb and sage
Roast duck glazed with white miso
White and green asparagus with cilantro, lime, and lemongrass
Sweet, salty, and sour macarons
Salted caramel ice cream with chocolate and toasted canola oil
With a foreword from novelist Mons Kallentoft and easy-to-navigate indexes of recipes and ingredients, World-Class Swedish Cooking is a must-have for every ambitious cook or restaurateur.
Chefs Björn Frantzén and Daniel Lindeberg dish the kitchen secrets that have made their restaurant (Frantzén/Lindeberg) renowned as the Best Swedish Restaurant of 2012, earning two Michelin stars and delighted reviews from Swedes and tourists alike. From the raw, season-conscious ingredients to artistic plating, these one-of-a-kind dishes are the product of the uncompromising, detail-oriented chefs. Infuse some top-notch Swedish fun into your kitchen!
Frantzén and Lindeberg take readers on their journey to culinary stardom, and their passion shines through in this beautiful book. They weave their story and culinary theory together with the dishes themselves, including descriptions, recipes, and stunning photographs that capture their colorful and thoughtful design. Many dishes were created specifically for this cookbook, to be implemented in Frantzén/Lindeberg’s ever-changing menu following publication. Prepare to be amazed by this compilation of meat, poultry, fish, and vegetarian entrees; breads, cheeses/butters, and sides; salads and amuse-bouches; and desserts. This smorgasbord includes:
Swedish crayfish with late autumn flowers
Pork with caramelized sesame and apples and carrots and mild curry
Poached and grilled guinea fowl with fried rhubarb and sage
Roast duck glazed with white miso
White and green asparagus with cilantro, lime, and lemongrass
Sweet, salty, and sour macarons
Salted caramel ice cream with chocolate and toasted canola oil
With a foreword from novelist Mons Kallentoft and easy-to-navigate indexes of recipes and ingredients, World-Class Swedish Cooking is a must-have for every ambitious cook or restaurateur.
Bjorn Frantzen and Daniel Lindeberg are two young Swedish chefs with an uncompromising culinary philosophy that has won them many international awards. Frantzen is head chef and co-owner of Frantzen/Lindeberg. Lindeberg is pastry chef and co-owner of Frantzen/Lindeberg.
| Vorwort | Mons Kallentoft |
|---|---|
| Verlagsort | New York, NY |
| Sprache | englisch |
| Maße | 189 x 268 mm |
| Gewicht | 1313 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen | |
| ISBN-10 | 1-62087-735-X / 162087735X |
| ISBN-13 | 978-1-62087-735-7 / 9781620877357 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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