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Miette and the Swedish Midsommar - Meg Ray

Miette and the Swedish Midsommar

A Book of Recipes from the Archipelago of Sweden—Foods, Stories, and More

(Autor)

Buch | Hardcover
212 Seiten
2024
Mango Media (Verlag)
978-1-64250-871-0 (ISBN)
CHF 37,90 inkl. MwSt
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Self-taught baker, bestselling author, and chef/owner of the titular Miette—one of the top ten pastry shops in the world, according to Condé Nast—Meg Ray’s newest title is inspired by the summers she spends in Sweden. In Miette and the Swedish Midsommar, Ray shares recipes, stories, Nordic staples, and more—all with a Miette twist.
Solstice in Sweden—Food Inspirations for a Scrumptious Midsommar

#1 New Release in Chocolate Baking and Brunch & Tea, and Scandinavian Cooking


Snacking cakes, cookies, aromatic breads—surround yourself with these and other Nordic sweets as you envelope your senses in the spectacular tastes, smells, and traditions of Sweden’s Midsommar.

Submerge yourself in the traditions of Sweden. Food holds such significance in many cultures. It symbolizes community, bounty, gratefulness, sacrifice, love, and so much more. Better than any basic Swedish cookbook, Miette and the Swedish Midsommar brings to life the significance of Swedish baking—from traditional food and bread recipes to cake baking and bread making to coming together and sharing the bread and other dishes in Midsommar celebration. 

The spread of Sweden—foods and traditions with a twist. Midsommar has been celebrated for centuries in Sweden. Foods and classic recipes have circulated for just as long. When Meg Ray moved to Sweden for the summer, she noticed a demand for these cherished recipes so she created Miette and the Swedish Midsommar which offers recipes, stories, Swedish staples, and more—with a miette twist. 

Inside this unique Swedish cookbook, you’ll find:



Step-by-step cookie, bread, and cake recipes classic to Midsommar in Sweden—Foods like chocolate mess cake and granola
Genius recipes that elevate beloved classics, like cardamom buns, ice-cream cakes, breads, and struessels
Tips, tricks, and recipes for Swedish bread baking—tools and gadgets not needed



If you liked Smörgåsbord, Ottolenghi Flavor or the Nordic Cookbook, you’ll love Miette and the Swedish Midsommar.

Meg Ray is a self-taught baker, the best-selling author of Miette, and the chef and owner of San Francisco's most charming pastry shop by the same name. Miette has impeccable cakes that are traditionally American & birthday-party perfect. A modern interpretation and the finest, unrefined ingredients available have made Miette one of the top ten pastry shops in the world, according to Conde Nast. Several years ago, Meg’s life changed when she was invited to the Swedish island of Rodlogo, an island with no running water or electricity. While there, she fell in love with the people, traditions, foods, and a small cafe, which specialized in breads and sandwiches. Every year she returns to Rodlogo to work at that small cafe, absorbing classic recipes, methodologies, and traditions of the area. Meg spends most of her time in California, except for her summers, which are dedicated to her favorite bakeshop in Sweden.

BREADS

Rödlögalimpan

Love (Is Complicated)

Cardamombullar

Cinnamonbullar

Hank’s Bröd (Yogurt Bread)

Dorian Grey (Rye)

Tilly (Wheat Bread With Raisins)

Coffee Rye Bread

Hamburger and Hotdog Buns

Black Bread

Semlor

Saffron Buns

Sourdough Rye Crackers

Drinking Song Crackers (Swedish Cheese Crackers)

Granola (All About the Grains)

Sourdough Pancakes

 

COOKIES

Cardamon Parisian Macaron

Kokostoppar

Rödlöga Chocolate Chip Cookies

Chocolate Oat Truffles (Chocobullar)

Amelia Earhart’s (Bisquits) (three types)

Swedish Thumbprint Cookies

Toasted Oat Shortbread Cookies (Digestives)

Tosca Cookies

Swedish Ginger Thins

Cardamom & Cocoa Nib Shortbread

Saffron Shortbread

Marzipan & Chocolate Logs

Salmiak Meringues

Saffron Meringues

Chocolate Meringues (Chokladmaränger)

Frog Dance Cookies (Chocolate Marzipan Truffles)

Swedish Midsommar Cookies (Strawberry Cookies)

 

ICE CREAM

Salmiak Ice Cream

Vanilla Sugar Ice Cream

Chocolate & Roasted Rye Ice Cream

Marzipan Ice Cream

Raspberry Ice Cream

Vanilla & Saffron Ice Cream

Elderflower Ice Cream

Pastry Cream Ice Cream

Cellar Cream Ice Cream

Cardamon Stracciatella Ice Cream

 

CAKES

Carrot Cake

Gluten-free Variation

Banana Bread

Chocolate Mess Cake

Raspberry Crumble

Blueberry Crumble

Lizbeth Cake

Summer Cake / Roulade

Princess Cake / Roulade

Blueberry Coffee Cake

Raspberry & Cream Roulade

Fruit Turnovers

Golden Syrup Cake

Swedish Apple Cake

Cinnamon Cake

Marzipan Cream Cake

Tosca Torte

Vanilla bean panna cotta

Lemon Curd tart

Vanilla Creme Fraiche

Vanilla Sauce

 

Coffee Kombucha

Honey Ginger Lemon Beer

 

Erscheint lt. Verlag 26.12.2024
Zusatzinfo color photographs throughout; 100 Illustrations
Verlagsort FL
Sprache englisch
Maße 140 x 216 mm
Themenwelt Sachbuch/Ratgeber Essen / Trinken Länderküchen
ISBN-10 1-64250-871-3 / 1642508713
ISBN-13 978-1-64250-871-0 / 9781642508710
Zustand Neuware
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