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Swedish Cakes and Cookies Hardcover – June 17, 2008
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From Publishers Weekly
Originally published in 1945, this cookbook has sold over 3.4 million copies in Sweden, according to the publisher, and is now available in the U.S. for the first time. In a country that celebrates most special occasions with a coffee klatch that includes seven different kinds of cookies, this guide has served as a culinary bible. With more than 300 recipes — many of which have been culled from bake-off contest winners—the book is divided into categories like Sweet Breads, Rolls, Rusks and Cakes. Among the popular treats are the buttery wreath and pretzel-shaped cookies familiar to collectors of cookie tins; several variations on Danish pastry; puffy, raisin-studded saffron buns eaten around Christmas time; and Prinsesstärta, an elaborate sponge, preserves, marzipan and cream confection typically found at the coffee klatch. Also included are several gluten-free, egg-free and sugar-free sweets. Though the recipes themselves are short on direction, tips for using the proper equipment and ingredients, and strategies for achieving the desired look and textures, are interspersed throughout. As many American readers have tried Swedish cuisine only at their local Ikea store, this cookbook provides a window to a celebratory culture and its many intriguing flavors. (Apr.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Originally published in 1945 as the outcome of a baking contest held right after the end of World War II, this book has been revised almost every decade, supplemented by new contest winners and updated with instructions for using new appliances (for instance, convection ovens); and now it makes its English-language debut. In nine chapters are presented its offerings, many of which will be familiar to U.S. bakers, such as spice muffins, thumbprint cookies, and jelly donuts. Directions are straightforward, headed by yield and appropriate temperatures, with ingredients and steps outlined; color photographs appear in groups as illustrations throughout the text. Best are the introductions to each chapter, giving bakers the right tips to ensure the best results; use cold dough, for instance, for Danish pastry. Are there truly Swedish-only sweets? Try fashioning a variety of braids and wreaths, rosettes, and gingerbreads, among others. --Barbara Jacobs
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Top customer reviews
+ the product is as described on Amazon
+ there are many photographs and are just the right size to shown the item without taking up much real estate in the book (more recipes on fewer pages = affordable book,
+ very well written - from kitchen equipment and techniques to the instructions for the recipes.
+ authentic recipes (definitely showing the love for almonds and cardamom as flavoring agents)
+ all ingredient available to the American baker with lingonberry jams and preserves possibly being the hard-to-find ingredient.
- definitely a few typos or mistakes. The recipe for Arrak balls calls out "... tablespoons cocoa powder..." but doesn't say how much.
So read each recipe thoroughly once or twice before attempting to make any recipe. Adapt the recipe as necessary to make it work. Pay particular attention to yeast-leavened items, because they are based on fresh yeast converted to dry yeast equivalents. A cake of fresh yeast in the US (2 oz / 56g) is more than the Swedish norm of 50g. So a 2 oz cake of RedStar fresh yeast is good for 12 cups of flour. (1/3 of a cake is good for 4 cups of flour).
Confused??? follow this link on the RedStar web site [...]
This translation of the most recent edition brings this classic to the non-Swedish-speaking world. And let's face it, almost nobody but Swedes ever bothers to learn that language.
These are not hard recipes to bake. If you're looking for things for fika, or for teatime, you can hardly do better than this book.
Love this cookbook and grew up with it in Swedish but very disturbed by measurements. I have never put tablespoons of yeast in a recipe - could i be wrong!??
So, if you're seeking an authentic Swedish sweets cookbook, it seems to have the Swedish stamp of approval.
I do realize Books with Color Pictures are more expensive to make, but if the Publishing Company wants to sell them better include many Pictures with the Recipes; otherwise, a lot of People will not buy them. This Swedish Book is Excellent not only because of the Pictures but the well written recipes, so Clear and Easy to Follow, my Family and I get many Ideas and made few Recipes so far, with out any Problems and that is some of the Reasons why The Swedish Cakes and Cookies Book Sold over 3,400,000 Copies...how about That! ... Check Pictures Posted, Thank You