First out, Christa Alstrup and Köksfröjder Året Om. This is a translated Danish book, and I have to say, my favorite of the bunch. It's divided by ingredients, like rhubarb, elderflower and other goodies, and the recipes are very diverse. Everything from cookies to main dishes to cocktails to preserves! Some ingredients are hard to find, as they grow in the wild and can't be bought - but for sure, if I ever find them, this is the book I'll reach for. The photos are absolutely beautiful, and taken by Peter Kam.
Sju Årstider by Karin Fransson is actually a bit similar in the feel and vibe of the book. It's divided into seasons rather than ingredients, and the author defines seven seasons rather than the regular five. (spring, early summer, summer, late summer, fall, december and winter) Karin Fransson is a chef and lives on Öland, an island off the Swedish coast. She grows her own herbs, and they are very much present in this book. There are tons of recipes that I can't wait to make - how about a red onion tarte tatin with chèvre cream? Or a potato layer cake with feta cheese? An almond soufflé perhaps? Or beet ravioli? I can sense that I have a lot of exploring to do!
And then a book all about dessert. Klassiska Dessserter by Magnus Johansson is all about classic desserts - but often with a twist. There are even a few of the desserts served at Nobel Prize dinners - now, there's a challenge! The recipes range from very easy to rather involved, and there's definitely something to suit all tastes. My eye was caught especially by miniature Princess Cakes, and I really need to get some good dome-shaped molds in order to make them properly! (Or do I? Maybe I can do them free-form? Must try!) If you don't feel like making your own desserts, visit Magnus Johansson's dessert bistro Xoko for an all-dessert tasting menu! (Xoko was just awarded a gulddrake (golden dragon) by Swedish newspaper DN, for best café! Congratulations!)
5 comments:
I love the sound of Christa Alstrup's book. I've got a few other books arranged by ingredients, and they're so easy to use. The second cookbook with seven seasons (smart, eh?) sounds also good! Enjoy your new books!
Well, in my opinion, Xoko is really overrated - I much prefered the classic bakery Dalpojken at the same address...:/
Is that dessert book by Magnus Johansson translated in English? How it is named? Thanks.
Nope, it's not translated. Sorry!
Sad. I read it in Latvian, but translation sometimes is incorrect, so I wanted to get some other version, but I speak only English, Russian and Latvian.
Post a Comment