The Little Swedish Kitchen

by Rachel Khoo

Overview

From spring picnics on the archipelago and barbecues at the summer cabin, to cozy autumnal suppers and dark snowy winters filled with candlelight, gingerbread and glögg, Rachel's new cookbook lets you in on what the Swedish like to call Lagom—the art of not too little, not too much but just the right amount. Learn how to cook beautiful, fuss-free food. With over 100 recipes, Rachel explores Sweden's simple and balanced approach to cooking. Dishes include Poached Chicken with Quick Pickled Strawberry Salad—or replace the chicken with grilled halloumi cheese for a delicious vegetarian alternative; Peas Potatoes and Chicken in a Pot, a one-dish delight; Midsummer Meringue Crowns—Swedes wear flowered crowns for Midsummer, so try making an edible kind for parties; and Plum Tosca Cake—named after Puccini's opera, this cake is filled with tart plums and sweet almonds. Includes metric measures.

Product Details

ISBN-13:	9780718188917
Publisher:	Penguin Random House UK
Publication date:	04/01/2019
Pages:	304
Sales rank:	666,283
Product dimensions:	7.60(w) x 9.80(h) x 1.20(d)

About the Author

Rachel Khoo studied pâtisserie at Le Cordon Bleu cookery school. Rachel's TV series, The Little Paris Kitchen, was broadcast by the BBC and her beautiful tie-in cookbooks have been published around the globe. Her other books include The Little Paris Kitchen and My Little French Kitchen. She now lives in Sweden.

Table of Contents

Introduction
Swedish Pantry

Spring
Starters and Nibbles
Mains
Desserts

Summer
Starters and Nibbles
Mains
Desserts

Autumn
Starters and Nibbles
Mains
Desserts

Winter
Starters and Nibbles
Mains
Desserts

Condiments & Sundries
Index

Editorial Reviews

★ 03/04/2019

Khoo (The Little Paris Kitchen) celebrates the cuisine of Sweden in this inviting cookbook. She argues that the country’s short growing season has engendered resourcefulness, and enduring long, harsh winters makes the long-awaited arrival of spring treats such as nettles (which feature in a clever chicken pie with puff pastry crust) and a vanilla custard cake with roasted rhubarb more of a delight. Chapters are broken down by season: for summer, there’s a strawberry and asparagus salad as well as savory layer cakes “frosted” with cream cheese and sprinkled with caviar; a creamy casserole of potatoes, beets, and anchovies is one of the hearty winter options. Some dishes are nontraditional mash-ups, like a chicken schnitzel with an Egyptian-style dukkah crust of spices, seeds, and nuts, and a gravlax poke bowl with brown rice. The author’s friendly tone is evident throughout—in the recipe for the cake served at her wedding, which she describes as “simply a tasty cake that would go just as nicely with a cup of tea as a glass of Champagne,” as well as in a recipe for large potato spheres, which she calls “the Björn Borg of the dumpling world.” Sweets include S-shaped St. Lucia buns with saffron and a soft gluten-free and nut-free chocolate cake. This excellent offering is stylish, tempting, and just plain fun. (Apr.)

Publishers Weekly

"I am so ready to race home and devour these fun, effortless and beautiful recipes that just beg to be cooked." —Melissa Hemsley, coauthor, The Art of Eating Well


"The magic of Sweden's beautiful seasons comes alive . . . a real celebration of seasonal Swedish home cooking and tradition with Rachel's trademark inspirational twists." —Donal Skehan, author, Fresh

Rachel Khoo's quest for balance has helped her to build a repertoire of recipes for life, as well as cooking - - Healthy

Delicious and seasonal Swedish recipes . . . celebrating traditional fare, embracing local ingredients, exploring what the Swedes eat at home and offering her own fresh and stylish takes. - - Evening Star


“This excellent offering is stylish, tempting, and just plain fun.” —-Publishers Weekly

From the Publisher