World-class Swedish Cooking

World-class Swedish Cooking

Artisanal Recipes From One of Stockholm's Most Celebrated Restaurants

Book - 2013
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WW Norton
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.

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.

Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.


Baker & Taylor
Two successful Swedish chefs combine their life stories with their culinary theories and favorite recipes offering instructions and ingredients for making delectable dishes including Swedish crayfish with late autumn flowers, roast duck glazed with white miso and salted caramel ice cream.

Publisher: New York, NY :, Skyhorse Publishing,, [2013]
ISBN: 9781620877357
162087735X
Characteristics: 303 pages : illustrations (chiefly color) ; 28 cm

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