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Traditional Swedish Cooking, by Caroline Hofberg
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Focusing on the flavors and foods native to Sweden, such as fresh dill, horseradish, allspice, juniper berries, fish, blueberries, and apples, Hofberg presents a mouthwatering collection of modern and classic Swedish dishes. From apple pancakes and lingon berry chutney to baby potato salad with asparagus and cod with horseradish aioli, every recipe holds onto Swedish tradition while adding a fresh twist. Gathering inspiration from the ocean, woods, lakes, and farms, Hofberg shows her true passion for Swedish cooking through the simple and entertaining way she prepares her recipes. Beautiful full-color photographs will inspire any cook.
- Sales Rank: #919603 in Books
- Brand: Hofberg, Caroline/ Romare, Monika (TRN)
- Published on: 2011-10-22
- Original language: English
- Number of items: 1
- Dimensions: 10.50" h x 9.50" w x 9.00" l, 3.40 pounds
- Binding: Hardcover
- 192 pages
About the Author
Caroline Hofberg’s writing has appeared in newspapers and magazines throughout Sweden and abroad. She has received many awards for her work, including the World Cookbook Award, the Gourmand World Cookbook award, and the Small Society medal for promoting Swedish food culture. She lives in Sweden.
Most helpful customer reviews
15 of 16 people found the following review helpful.
Not for beginners but a worthy collection
By Aceto
Swedish cookbooks are overrepresented in my library, but here is yet another welcome addition. It is not without its flaws, which is why, as much as I like it, I cannot give all five stars. The chief flaw may have been the false economy of not assigning editorial support in line with the author.
The last one, by Jan Hedh, that I reviewed was subject to much crabbing because it was "not traditional" and "not like my grandmother's cooking". And it was not. It was written by a prominent chef. Not this one. Much of it is Ms. Hofberg's translation of her own grandmother's notebooks. She does not much writing of her own here, outside of the recipes she added to her grandmother's.
This is no beginner's book, be ye Swede or no. You ought to be more than a novice before working with it. Otherwise, a single line for doing a pie crust may be a tad brief for you, for example. Many of these recipes read like my own notebooks to myself, ranging between the spotty and the inscrutable.
If you already know how to cook, there is a great deal of information and inspiration across these pages. But I have little idea that my tasty results are anything approaching the historically informed and authentic. You may not care. I made a couple of these recipes three different ways, always following the recipe exactly, but filling in the blanks as best as I could figure. The outcomes yielded three substantially different results. All were good or better, but how I still wonder would grandmother have done it?
Ms. Hofberg is of no help here. Her notes, where there are any at all, are not instructive. Is she at sea as much as me? Perhaps. There are also no sidebars or footnotes. No introductions to the various sections, no appendices or glossaries. Yet she is a professional writer in the food business. There are plenty of big photographs, some of which are of the food, and sometimes gives you a clue. But even those appear to be for the recipes she has added to the old notebooks. Many read as if they have never been tested. There is one page of "Tasty Tips" for home spiced schnapps.
Her own recipes are quite detailed with procedure, technique and description. Barley Risotto and Saute Halibut Lentil Hash are two standouts in this area. Plenty of game roams these pages. Roasted root vegetables abound. She is particularly plentiful with beets. Beer, stout, gin, aquavit and vodka slosh around liberally in both cocktail glass and stewpot. But not a single soup! Not a beet nor a goose tread water. No Arter med Flask; not so much as an apple or a single lingonberry for a Fruktsoppa.
Considering what I already have in the way of Swedish cookbooks, I regard this one as a worthwhile addition. The best way I know how to put it is that I would neither start nor stop with this volume; I would not do without it. The book has a first rate binding that lays flat on your counter.
2 of 2 people found the following review helpful.
Traditional Swedish Cooking
By Carol A. Koon
This is a beautiful book on traditional Swedish recipes. I have not had a chance to try as many recipes as I have wanted to try. I did a luncheon in
May, 2013 for 24 ladies and talked about Swedish customs and Swedish cuisine. I made 3 main dishes, 1 salad, several desserts and Swedish cheese
and crackers. It was successful and I enjoyed doing this luncheon.
1 of 1 people found the following review helpful.
The editor must have been at lunch.
By R. E. Wennersten
This book was apparently produced with no editing whatsoever. For example, some recipes list some ingredients using the metric system (ie "1 ml white pepper") and other ingredients in the same recipe using the imperial system. Also, what does "2 x 1 ml freshly ground fennel seeds" mean? Is that the same as 2 ml? In her introduction to a lamb stew recipe, the author writes about BEEF stew, never once mentioning lamb. Now let's talk about ingredients: When was the last time you saw rowanberry jelly or elderflower juice at your local supermarket? Me either. A few of the recipes do sound pretty good and have no exotic ingredients, and some of the landscape photos are wonderful. A friend of mine once said, "If you get one good recipe out a cookbook, it's worth the price." I don't expect more than one or two from this book.
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