Chefs Bjorn Frantzen and Daniel Lindeberg dish the kitchen secrets that have made their restaurant (Frantzen/Lindeberg) renowned as the Best Swedish Restaurant of 2012, earning two Michelin stars and delighted reviews from Swedes and tourists alike.
From season-conscious ingredients to artistic plating, these one-of-a-kind dishes are the product of uncompromising, detail oriented chefs.
Infuse top-notch Swedish fun into your kitchen! Frantzen and Lindeberg take readers on their journey to culinary stardom, and their passion shines through in this beautiful book.
They weave their story and culinary theory together with the dishes themselves, including descriptions, recipes, and stunning photographs.
Many dishes were created specifically for this cookbook, to be implemented in Frantzen/Lindeberg's menu following publication.
Prepare to be amazed by this compilation of meat, poultry, fish, and vegetarian entrees; breads, cheeses/butters, and sides; salads and amuse-bouches; and desserts. This smorgasbord includes: swedish crayfish with late autumn flower; pork with caramelized sesame, apples, carrots, and curry; roast duck glazed with white miso; white and green asparagus with cilantro, lime, and lemongrass; sweet, salty, and sour macarons; and salted caramel ice cream with chocolate.
With a foreword from novelist Mons Kallentoft and easy-to navigate indexes of recipes and ingredients, World-Class Swedish Cooking is a must-have for every ambitious cook or restaurateur.