World-Class Swedish Cooking (eBook)

Artisanal Recipes from One of Stockholm's Most Celebrated Restaurants

Bjorn Frantzen, Daniel Lindeberg (Autoren)

eBook Download: EPUB

2013
320 Seiten
Skyhorse Publishing (Verlag)
978-1-62636-493-6 (ISBN)

Infos

Chefs Bjrn Frantzn and Daniel Lindeberg dish the kitchen secrets that have made their restaurant (Frantzn/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!Frantzn 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 Frantzn/Lindebergs 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 oilWith 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.

Produkt-Details

• Erscheint lt. Verlag: 13.9.2013
• Vorwort: Mons Kallentoft
• Sprache: englisch
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen
• Schlagworte: adventurous cook • Angelica • ash leaves • Atelier • autumn leaves pine tree • Bacalao • baking sheet • birch • blackout curtains • books on ash leaves • books on ateliers • books on cider vinegars books on dairy f • books on forest floors • books on noma • books on professional chefs • books on seabirds • broth • carrots • celery root • Chefs • cider vinegar • coffee table • cookbooks • crispy • dairy farmer • Dill • dish • drew inspiration • evening meal • Fennel • fermented • food producers • forager • forest floor • freshly grated • generous handful • goat farmer • Gunnar • home chef • home cooks • horseradish • Iceland • icelandic • kitchen library • largest town • Magnus • Mussel • nilsson • NOMA • northern sweden • parchment paper • perpetual light • pickled • plated • Plating • potatoes • potato recipe • Pound • Preheat • professional chef • red beet • rhubarb • Ribbons • rye bread • salted water • scandinavian cookbook • scandinavian cooking • seabird • seafood recipes • Seaweed • severe sleep • sheep farmer • single layer • slept soundly • soft boiled • soft-boiled • Sorrel • speed press • spruce tree • ten speed • tiny slice • turnip
• ISBN-10: 1-62636-493-1 / 1626364931
• ISBN-13: 978-1-62636-493-6 / 9781626364936