Scandinavian Classics

Presents a collection of over one hundred Swedish recipes, including soups, vegetable sides, breads, and other dishes.

"Pat's recipes take you to Scandinavia with ease and without a plane ticket. Simple and elegant yet sophisticated."--George Geary, author of The Complete Baking Cookbook: 350 Recipes from Cookies and Cakes to Muffins and Pies "I can imagine Scandinavian Classic Baking as a parent's gift to a daughter or son, and passed down along the generations. I'm impressed with the level of detail provided."--Kim Ode, author of Baking with the St. Paul Bread Club Distinguished by hints of cardamom, cinnamon, nutmeg, and orange peel, these sweet yeast breads, berry-studded tarts, and nutty pastries offer the most memorable flavors of Scandinavian cuisine. Gorgeously photographed, the authentic recipes range from hearty and wholesome Scandinavian Rye Bread, Swedish Lucia Buns, and Mini Princess Cakes to the traditional and venturesome Danish Aebleskiver, Norwegian Fattigmann, and Sandbakkels. The book, organized by type of dish, includes information about each of the countries that make up Scandinavia along with anecdotes and notes about traditions, holidays, and baking tips and tricks. Featuring photographs from around the region and information on where to find the equipment for specialty baking endeavors, this cookbook invites bakers of all levels to experience Northern Europe's best coffee breads, cakes, cookies, and tarts.

Presents a collection of more than forty recipes for a variety of Scandinavian desserts, including cakes, puddings and custards, tarts, fruit desserts, cookies, and tradiational favorites.

This charming and personal exploration of Scandinavian food and culture from one of public television's most charismatic cooks engages readers with personal anecdotes and flavorful recipes. Andreas shows the best way to cure gravlaks, make butter, prepare a poached salmon feast, and flambé a pork tenderloin with Scandinavia's favorite spirit aquavit. He shares his passion for traditional recipes such as Pork Rib Roast with Cloves, Mashed Rutabaga, and Norwegian Pancakes filled with berries. In Kitchen of Light readers are transported to Viestad's Norway—fishing for cod, halibut, and salmon; gathering chanterelles, porcini, and wild berries. More than 100 recipes emphasize fresh, simple ingredients in delicious and elegant dishes such as Pepper-Grilled Oysters and Scallops and Roast Dill-Scented Chicken with Leeks and Potatoes. This inspired cookbook, a companion to the public television series New Scandinavian Cooking, is perfect for home cooks, armchair travelers, cultural food enthusiasts, and anyone who yearns for the simple life.

Lars Sj?berg is one of Sweden's national treasures. He is as widely known for his encyclopaedic knowledge of Sweden's historic houses as he is for his passionate concern to preserve them. Presented here are the eight houses (and one church) that he has acquired over forty years, many of which he bought in order to save them from being demolished. They range from a miniature Baroque manor house to an imposing Italianate Neoclassical villa, from a late 17th-century aristocratic mansion to the two-room dwellings of early 19th-century smelting workers. Each house tells a story giving an insight into why it was built and how it changed with succeeding generations. Each has been lovingly photographed by Ingalill Snitt. Text and pictures combine to show how the appealing style that has come to be recognized as quintessentially Swedish developed from its roots in the late 17th century to flower in the late 18th and early 19th centuries. Here are the pale wood floors and muslin curtains, the elegant Gustavian furniture, the gleaming gilded mirrors, the charming painted wall decorations and the simple sprigged or striped fabrics, used in entirely authentic interiors. An art historian and a museum curator, Sjoberg is also a superb self-taught craftsman who believes ardently in the value of learning from the past to preserve the future. His principles are borne out by the meticulous way in which he has restored and conserved his houses. His first and most complex undertaking was the manor of Regnaholm. Built in the 1770s, redecorated in the early years of the 19th century and unoccupied for about forty years when he took it on in 1966, it allowed him to experiment with interior decoration and refurnishing. He has built on this knowledge over the decades, reproducing furniture, having fabrics rewoven and reprinted and lighting and even porcelain copied. This book is a ravishingly beautiful, deeply personal summary of everything Lars Sj?berg has learnt in his years of working and living with classic Swedish interiors.

Includes Proceedings of the Society.

Vol. 14, no. 5 (May 1926) is special issue devoted to John Ericsson.