The Swedish Smörgåsbord
Product Description
The biggest, most comprehensive book ever produced on the Swedish smörgåsbord. In it, chef laureates Gert Klötzke and Niclas Wahkström have renewed the traditional Swedish buffet by presenting all the different courses in toothsome serving portions.
Here you have more than 220 recipes, spanning all the way from the classic “small warms" and a rich verity of pickled herring to completely new small dishes and exiting vegetarian touches. Using this book, anyone can create their own personal smorgasbord to suit the occasion and the season of the year.
By Gert Klötzke and Niclas Wahkström, hardcover, in English, 247 pages
"If there are no ideas for this year's Christmas dinner, full of inspiration in the new cookbook Smörgåsbord” -Restaurateur
“220 pieces of yummy bits" -Sundsvall Tidning
About the Authors:
Gert Klötzke (inset photo, left) is one of our most highly qualified chefs both at home and abroad. Then he became chef of the year 1986, he has won most of the prices that can be won, most recently the Special Award of the Jury at the Gourmand World Cookbook Awards for his book The forest's food. Klötzke was up to the 2006 coach of the Swedish Culinary Team, which under his direction took a World Cup and two Olympic gold medals, a feat that no other chef team succeeded. Klötzke is now working as a professor of gastronomy at Umeå University.
Niclas Wahlström (inset photo, right) has a BA in Restaurant and Culinary Arts. He lectures and guest appearances at restaurants around the world, among other things, he served smorgasbord of Ho Chi Minh, the Slow Food in Turin and Simply Scandinavia, New Nordic Cuisine in Kuala Lumpur. Wahlström attended H.M. The king's official 60-year dinner at the Royal Palace. He has also participated in a number of cookbooks.
Here you have more than 220 recipes, spanning all the way from the classic “small warms" and a rich verity of pickled herring to completely new small dishes and exiting vegetarian touches. Using this book, anyone can create their own personal smorgasbord to suit the occasion and the season of the year.
By Gert Klötzke and Niclas Wahkström, hardcover, in English, 247 pages
"If there are no ideas for this year's Christmas dinner, full of inspiration in the new cookbook Smörgåsbord” -Restaurateur
“220 pieces of yummy bits" -Sundsvall Tidning
About the Authors:
Gert Klötzke (inset photo, left) is one of our most highly qualified chefs both at home and abroad. Then he became chef of the year 1986, he has won most of the prices that can be won, most recently the Special Award of the Jury at the Gourmand World Cookbook Awards for his book The forest's food. Klötzke was up to the 2006 coach of the Swedish Culinary Team, which under his direction took a World Cup and two Olympic gold medals, a feat that no other chef team succeeded. Klötzke is now working as a professor of gastronomy at Umeå University.
Niclas Wahlström (inset photo, right) has a BA in Restaurant and Culinary Arts. He lectures and guest appearances at restaurants around the world, among other things, he served smorgasbord of Ho Chi Minh, the Slow Food in Turin and Simply Scandinavia, New Nordic Cuisine in Kuala Lumpur. Wahlström attended H.M. The king's official 60-year dinner at the Royal Palace. He has also participated in a number of cookbooks.
