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World-Class Swedish Cooking: Artisanal Recipes from One of Stockholm's Most Celebrated Restaurants Hardcover – July 1, 2013
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About the Author
Björn Frantzén is head chef and co-owner of Frantzén/Lindeberg, which was named Best Swedish Restaurant of 2012 and earned two Michelin stars.
Daniel Lindeberg is pastry chef and co-owner of Frantzén/Lindeberg, which was named Best Swedish Restaurant of 2012 and earned two Michelin stars.
Mons Kallentoft is a Swedish journalist and novelist.
Top customer reviews
There are hardly any recipes as other reviewers have pointed out. Clearly they do not want to give away recipe details at all because the pictures and recipe-headings reveal that recipes actually exist. So if you already know how to mix licorice and onion to get a beautiful combination of tastes, I guess you don't need recipes. Other reviewers have pointed out that the recipes are not stated in grams. That is an understatement. The problem is that there actually is nothing that resembles a recipe for most dishes.
The text is okay, meaning that there are some interesting pieces of information. At one point they describe that boiling root vegetables take away most of their taste. So they suggest juicing them instead, and also eat the pulp. Okay interesting, but the only continuation of the story we get is a description of three types of juicers. Nothing about how to use the pulp. Nothing about how juice can replace starchy root vegetables.An there is neither pulp nor juice in the recipe - judging from the picture.
I find the authors arrogant towards the readers. I bought the book at amazon USD 6. That is a decent price. Two stars.
I admit that I've grown tired of this type of cooking, though. It forgets that the most important tool in cooking is the cook themselves- their hands, their feeling, their senses. My favourite cookbook of all time (I'ma let you finish, but..) is Ma Gastronomie, by the great Fernand Point. It also happens to be Thomas Keller's favourite cookbook, and that's how I found out about it. The recipes in Ma Gastronomie are minimal- the instructions are like "slice the truffles thinly, marinate in lemon juice" and so on. Quantities are hardly ever given. They're a distillation of recipes- the way you remember it when you've cooked it a few times. They're all perfectly doable, too, as long as one executes good judgement.
My other favourite cookbook is Alain Passard's 'the art of cooking with vegetables' (or something like that). It does give quantities, but the recipes really rise and fall based on the cook's judgement. It's superb when it works, and you use your senses, rather than mindlessly follow instructions. It's the best book for developing your cooking. It's a very European way of cooking: cooking by air, rather than cooking by grams.
And so we come to Frantzen/Lindeberg's cookbook, which is a kind of modern-day Ma Gastronomie. Part memoir, part recipes handed down. Specific recipes are given (generally the part of the recipe that requires specifics), but a lot of the time more words are given to explaining why (for instance, the extensive section on cooking and obtaining fish). It teaches you more, as a cook, rather than simply saying "do this, then this, and magically you will have x", you understand why you are doing things, and this equips you to be a better cook (and use your own judgement). As a cookbook that encapsulates technique and philosophy, along with delicious recipes, this is probably the best cookbook I've come across in a long time. I've learnt a lot! The baguette is particularly delicious.