The Swedish Table [Hardcover]

Helene Henderson (Author)

Book Description

Publication Date: April 14, 2005

"Although I never physically fit in . . . being the sole tall, awkward African American among a sea of beautiful blonde, blue-eyed Swedes, it was my home. When I tasted the first potato of the summer, just dug out of the ground, or when I picked the first ripe cloudberry and popped it in my mouth, or when I took in the scent of seawater and we grilled salmon just off the boat, it didn't matter what I looked like - I was Swedish. I was home, and I did belong." -Helene Henderson Drawing on her fondest childhood memories, Helene Henderson offers welcome insight into the treasures of Swedish cooking. From the potato, a Swedish staple, to dessert, the start of Swedish cuisine, The Swedish Table contains more than 125 recipes, including Yellow Pea Soup with Bacon (Artsoppa), Lentil Salad with Radishes (Linssallad), Aquavit and Dill Marinated Salmon (Gravlax), Swedish Meatballs with Gravy (Kottbullar), and the country's traditional pastry, Bulla. Encompassing both traditional Swedish dishes and modern, updated recipes, Henderson combines the ingredients and scents from the past with the produce and flavor of today. The Swedish Table includes an extensive guide to Swedish traditions and celebrations, the foods that accompany them, and a color gallery of photos. With this complete collection of elegant yet easy-to-follow recipes, Henderson takes us on an enticing tour through the magic of the forest, the lakes, and the farms of the Swedish countryside.

Editorial Reviews

From Booklist

Swedish-born Henderson brings to American tables a refined and light version of traditional Swedish dishes. She makes an intense dish such as Jansson's Temptation less leaden by substituting smoked salmon for the usual anchovies, but she retains the cream that creates the dish's special character. Instead of pork shank, Henderson uses chicken and bacon to season her version of yellow pea soup, Sweden's national dish. Her Swedish pancakes lend themselves to both sweet and savory treatments, topping one with berries, the other with wild mushrooms. Her extensive treatment of yeast rolls shows the importance of pastry in Swedish cookery. No less compelling than her food is the story of Henderson's life. Daughter of a Swedish mother and a touring African American jazz musician, Henderson grew up cooking first for her family and then at a French bistro in her hometown of Lulea in Sweden's subarctic north. After a stint modeling in New York and Europe, she landed in Los Angeles, where she married and became a caterer to the Hollywood elite. Mark Knoblauch
Copyright © American Library Association. All rights reserved

Review

"As someone who loves to eat and has enjoyed Helene's cooking, I certainly recommend this very interesting cookbook." -Barbara Streisand

See all Editorial Reviews

Product Details

• Hardcover: 216 pages
• Publisher: Univ Of Minnesota Press; 1 edition (April 14, 2005)
• Language: English
• ISBN-10: 0816645132
• ISBN-13: 978-0816645138
• Product Dimensions: 9.3 x 8.2 x 0.8 inches
• Shipping Weight: 1.7 pounds (View shipping rates and policies)
• Average Customer Review: 4.6 out of 5 stars  See all reviews (9 customer reviews)
• Amazon Best Sellers Rank: #339,269 in Books (See Top 100 in Books)
  • #19 in Books > Cookbooks, Food & Wine > Regional & International > European > Scandinavian
  • #25 in Books > Travel > Europe > Sweden

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Customer Reviews

Most Helpful Customer Reviews

21 of 24 people found the following review helpful:

5.0 out of 5 stars Wonderful, October 20, 2005

By 

Jennifer A. Wickes "Food Writer" - See all my reviews
(VINE VOICE)   

This review is from: The Swedish Table (Hardcover)

The Swedish Table demonstrates that not only are the French good cooks, but so are the Swedes!

Helene Henderson was born and raised in Sweden. She learned cooking from her grandmother and worked in the family business. She owns a catering business in Los Angeles where she is known for utilizing organic food. She lives there with her husband and three children.

This book has some lovely color photos. Henderson takes us on a journey with each recipe and makes me feel her enthusiasm and love of her heritage. Her recipes are easy-to-read and being she has been living in the United States, she understands what we don't know of her culture and does an excellent job at explaining the food and culture. Her recipes are so well written that this book is perfect for the novice or for the person curious of Swedich cuisine.

The chapters included in this book are: Hot and Chilled Soups; Potatoes; Meat, Game and Chicken; Fish and Shellfish; Vegetables and Salads; Sandwiches; Eggs, Waffles and Pancakes; Desserts, Pastries and Bread; Beverages; and Wild Berry Preserves.

Some wonderful recipes you will find in this book are: Gravlax and Nasturtium Sandwiches with Mustard-Dill sauce, Lentil Soup with Roasted Garlic and Baby New Potatoes, Roasted Baby Beet Salad, Sweet Rolls with Almond Paste.

I would have never thought that I would be a fan of Swedish food, but now I am. This book has inspired me to research more about the country and desires to visit the country.

8 of 8 people found the following review helpful:

5.0 out of 5 stars Friendly, authentic and down to earth, August 22, 2009

By 

HHB (NYC) - See all my reviews

This review is from: The Swedish Table (Hardcover)

I got to Swedish cooking in a bit of an unorthodox way: I was reading the books of Stieg Larsson, and he spends a lot of time describing what his characters are eating. The food sounded wonderful, and of all the books I got to explore Swedish cooking, this one is the most user-friendly, realistic, and covers the most ground. There are a number of fine books on Swedish cooking, mostly from Britain, but they seem to be written more from a "fine cuisine" standpoint, whatever the jacket says (lovely pictures, though). This is food you can make every day without loads of fuss. The author also discusses what is and is not available in the US, and what local substitutes to make. Through her anecdotes, she communicates the ethos behind Swedish food, the emphasis on fresh and local when possible, but also the role that preserved food, berries, pickles, cheese, smoked fish and game, plays in a country where a large part of it is above the Arctic Circle, and farming is a short and sweet rush. I highly recommend this for anyone wanting to learn about and cook a very underappreciated cuisine (in the US anyway) without spending half the day in the kitchen, or buying a ton of odd ingredients you'll only use for one dish.

11 of 13 people found the following review helpful:

5.0 out of 5 stars AMAZING, May 29, 2005

By 

John S. Stockwell "johnstockwell" (Haleiwa, HI United States) - See all my reviews
(REAL NAME)   

This review is from: The Swedish Table (Hardcover)

An amazing buy, simple easy to use recipies! i never realized how much I would love swedish cooking. I have been using it for almost every meal!