World-Class Swedish Cooking: Artisanal Recipes from One of Stockholm's Most Celebrated Restaurants by Björn Frantzén and Daniel Lindeberg

  • Raw Smögen shrimp marinated in pine needles and pine oil

    from World-Class Swedish Cooking: Artisanal Recipes from One of Stockholm's Most Celebrated Restaurants World-Class Swedish Cooking by Björn Frantzén and Daniel Lindeberg

    • Categories: Dressings & marinades; Main course; Swedish
    • Ingredients: turnips; Brazil nuts; ground elder; sorrel; coriander seeds; chlorophyll extract; pine needles; shrimp; rapeseed oil
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  • Butter-fried sole spiced with green tea and fennel pollen

    • mjes on September 01, 2021

      This recipe has a detailed description but not a detailed recipe. I chose to ignore the tenderizing and aging process for the sole not because I considered it irrelevant but because it requires acquiring the fish at an earlier point along the delivery chain than I get it. Inserting a thread to drain the blood so the fish ages without spoiling ... not a option. But starting with what I had the apple mint would have been the most difficult ingredient to find if it were not in my garden. Pickled cucumber balances the sole with its matcha and fennel. Zucchini and zucchini flowers provide the vegetable element. Very, very good.

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  • ISBN 10 1626364931
  • ISBN 13 9781626364936
  • Published Sep 13 2013
  • Format eBook
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Skyhorse Publishing

Publishers Text

Join two successful and passionate Swedish chefs on this surprising gastronomic journey, from authentic ingredients to inspired culinary creations.

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. 7 b/w illustrations; 48 b/w photographs; 123 color photographs

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