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The Swedish-American Cookbook - A Charming Collection of Traditional Recipes Presented in Both Swedish and English
by Sophia Lindhal
Skyhorse Publishing | May 2012 | ISBN-10: 1616085576 | ePUB | 291 pages | 16.4 mb
http://www.amazon.com/The-Swedish-American-Cookbook-Collection-Traditional/dp/1616085576
By presenting traditional recipes in Swedish on one side and the English translations on the other, The Swedish-American Cookbook takes authenticity to the next level. This book covers everything from breads to candies, meats to malts. It also contains example menus, helpful tips for preparation, and instructions for preserving various fruits and vegetables. Some recipes include Swedish caviar, cherry soup, almond cookies, baked chicken with parsnips, melon ice cream, meatballs, rusks, and dozens more.
This cookbook is one of a kind. Initially published in 1895, The Swedish-American Cookbook is now updated with beautiful full-color photographs and an attractive, easy-to-follow layout. Also included is an extended explanation on the weights, measurements, and fruit used in the recipes in order to make the process helpful for cooks unfamiliar with Swedish recipes. Lindhal’s instructions cannot be clearer in this easy-to-read, faithful resource for authentic Swedish food.
About the Author
The author joined the Navy as an enlisted man and went on his first operations in the SEALs after two years of regular Navy services. He is now an officer and platoon leader and has just returned from special operations in the fight against Al-Qaeda in Afghanistan.
CONTENTS
Publisher's Note
1. Yeast and bread
2. Meat dishes
3. Poultry and game
4. Fish and oysters
5. Salads and dressings
6. Sauces and pickles
7. Dishes of egg and macaroni
8. Pudding, pies, and pastry
9. Cakes and cookies
10. Jellies and preserves
11. Pickles and salted goods
12. Vegetables
13. Soups and mushes
14. Custards, creams, and ices
15. Souffles, compotes, marmalades
16. Candies and caramels
17. Coffee and tea
18. Malt and wine beverages
19. Juices and vinegars
20. Garnishings and farces
21. Essences, extracts, etc
22. Miscellaneous preparations
23. General observations
24. Menu
Weights and measures
Canning fruit
Complete alphabetical index
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