World-Class Swedish Cooking: Artisanal Recipes from One of Stockholm's Most Celebrated Restaurants

Hardcover | July 1, 2013

byBjörn Frantzén, Daniel LindebergForeword byMons Kallentoft

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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.

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From the Publisher

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 chef...

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.
Format:HardcoverDimensions:320 pages, 10.56 × 7.44 × 7.44 inPublished:July 1, 2013Publisher:Skyhorse Publishing Inc.Language:English

The following ISBNs are associated with this title:

ISBN - 10:162087735X

ISBN - 13:9781620877357

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Reviews

Rated 1 out of 5 by from Not a cookbook! I recently bought this, believing it to be a cookbook. While the introductions and the information is quite well written it serves as a really long advertisement for the restaurant. This book does not contain actual receipes, so you have to travel to stockholm if you want to try any of it!
Date published: 2014-01-10