World-Class Swedish Cooking (gnv64)seeders: 14
leechers: 0
World-Class Swedish Cooking (gnv64) (Size: 39.44 MB)
Description World-Class Swedish Cooking: Artisanal Recipes from One of Stockholm's Most Celebrated Restaurants by Björn Frantzén, Daniel Lindeberg and Mons Kallentoft Skyhorse Publishing | September 2013 | ISBN-10: 162087735X | ePUB | 163 pages | 39.4 mb http://www.amazon.com/World-Class-Swedish-Cooking-Stockholms-Restaurants/dp/162087735X Join two successful and passionate Swedish chefs on this surprising gastronomic journey, from authentic ingredients to inspired culinary creations. 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. 7 b/w illustrations; 48 b/w photographs; 123 color photographs About the Author Björn Frantzén is head chef and co-owner of Frantzén/Lindeberg, which was named Best Swedish Restaurant of 2012 and earned two Michelin stars. Daniel Lindeberg is pastry chef and co-owner of Frantzén/Lindeberg, which was named Best Swedish Restaurant of 2012 and earned two Michelin stars. Mons Kallentoft is a Swedish journalist and novelist. CONTENTS Introduction Foreword by Mons Kallentoft History It’s Not the Food That Causes Food Poisoning Philosophy Cooking vs. Technique Shellfish Japan Offers a Promise Unexpected Solutions Fish The Napkin, an Environmental Villain and an Unresolved Issue Bread/Dairy Just Sea Salt Meat A Swedish Pork Fowl Someone Has to Move Forward for All of Us to Become Better Vegetarian The Most Important Tool Greenest GreensDessert The Full Scandinavian Ice Cream Thank You Recipe Index Ingredient Index Sharing Widget |
All Comments