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Swedish Breads and Pastries Hardcover – December 9, 2010
"Chef Ronaldo's Sabores de Cuba" by Ronaldo Linares
Chef Ronaldo's Sabores de Cuba features nearly 100 recipes, all of which will wow your taste buds and meet the strict nutrition guidelines of the American Diabetes Association. Learn more
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Top Customer Reviews
I don't want to be too hard on this book; there are some good things about it. The photographs are very nice and the breads and pastries look appetizing. An experienced baker might be able to use the book despite the translation difficulties and be inspired by the beautiful photos. And there are a few very interesting recipes for Swedish breads such as wort bread, old-time syrup loaf, and coarse Skane bread--just the kinds of things I was hoping for. I don't even particularly object to quirky translations; they can be charming and funny, providing the underlying information is understandable. However, this book would have benefited immensely from better translation and editing.
This book is published by Skyhorse Press, which seems to specialize in Swedish books. I own another book from Skyhorse Press called Swedish Cakes and Cookies, which I love. Swedish Cakes and Cookies has great photographs and is packed with recipes that are translated well, so maybe they can fix this book up a little in a later edition.
This cookbook is not for beginners. If you want a basic approach with traditional recipes, I suggest you consider Ojakangas fine book. Even so, she has a Scandinavian approach rather than anything you might imagine as strictly Swedish.
Sweden is not an insular country. Wars aside, you cannot fully separate them from Denmark or Finland, for starters. But I must go at least one step further; you cannot separate Sweden from Europe. So Jan Hedh is for me a typical Swede - adventurous, international and brazenly pilfering from whichever lands suit his purpose.
Go to a Swedish bakery and you will find Danishes labeled Vienna; and there will be no shortage of French breads and pastries, or of Berliners either. But they all have a Swedish accent, which means aromatic spices and herbs. That is what I hoped to find here.
Somebody was telling me that she does not use butter in bread, only on it. Hey kid, no margarine in Malmo. Beautiful butter makes soft sweet breads. The first treasure in this book is Jan's discussion of rye flours and rye bread. His is not the wimpy cousin you get in cellophane at the store.
On the opposite end of the spectrum, Jan does not get carried away with caraway.Read more ›
Most Recent Customer Reviews
It's a great book full of great photos on high-quality paper. Recipes are interesting and often there are explanations à la America's Test Kitchen, with scientific... Read morePublished 10 months ago by Michael Thorbjørn Feehly
I use my bread machine often and these recipes are good to adjust for a bread machine.ElizabethPublished 13 months ago by Elizabeth Rostvold
I read all reviews about this book, and as a North German with a lot of North European Baking goods in mind.. Read morePublished on April 19, 2014 by Sabine Friedrich-Walter
I am a professional baker and I have made a few recipes out of this book. First off the all the measures are completely off, where it stated in a recipe that melting butter was bad... Read morePublished on April 11, 2014 by Catherine Bridge
If you love bread making, or if you are a Swede, or if, like me, your grandma was a wizard bread maker from Sweden, this book is a must have. Read morePublished on January 14, 2014 by Viane Frye
A wonderful collection of bread recipes from all over the world.
I liked it so much so I ordered it for my daughter for Christmas. Read more
I am giving only tree stars to this book only because it is just a translated book and it does not give substitutions of ingredients. Read morePublished on March 8, 2013 by fussy
As with many Swedes, when asked if I'd like some dessert, I often say, "yes, could I have some more bread and butter? Read morePublished on December 24, 2012 by Mark Fritch