{"title":"Anna Mosesson","description":"\u003cp\u003e\u003cstrong\u003eAnna Mosesson\u003c\/strong\u003e offers a delightful exploration of Scandinavian cuisine, with a particular focus on traditional Swedish dishes and modern interpretations. Her work invites readers to savour authentic flavours and the cultural stories behind them.\u003c\/p\u003e\n\n\u003cp\u003eIdeal for anyone passionate about \u003cem\u003eCooking \u0026amp; Food\u003c\/em\u003e, Mosesson’s books provide both inspiration and practical guidance, making regional ingredients accessible to cooks of all skill levels.\u003c\/p\u003e","products":[{"product_id":"swedish-food-and-cooking-by-anna-mosesson-9781903141410","title":"Swedish Food and Cooking","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eThis new book is a long-awaited guide to the culinary delights of Sweden, serving up a captivating feast of food and photography. Traditional Swedish cooking is hearty and based around fish (fresh from Sweden’s extensive coastline and lakes), meat (from venison to reindeer), and potatoes. \u003cem\u003eHusmanskost\u003c\/em\u003e, meaning traditional everyday fare, is exemplified in the \u003cem\u003esmörgåsbord\u003c\/em\u003e buffet, which encompasses many of Sweden’s most characteristic and tasty recipes—including the many pickled herring dishes, salads, regional cheeses, gravlax or cured salmon, cured meats, pickles, Swedish meatballs, rye bread, and lingonberry preserves.\u003c\/p\u003e\n\n\u003cp\u003eFeaturing 60 mouth-watering recipes and packed with 300 sumptuous colour photographs, this book is a must-have for anyone wanting to sample the specialist culinary delights of Sweden and its various provinces from Westmannia to Lappland. Swedish-born writer and restaurateur Anna Mosesson brings a fresh perspective to the Swedish \u003cem\u003ehusmanskost\u003c\/em\u003e menu, featuring many classic recipes, such as Swedish meatballs with lingon or gravlax with mustard sauce, and others with a modern twist, such as parsley and garlic noodles with wild mushrooms and spiced anchovy and egg salad with smoked eel.\u003c\/p\u003e\n\n\u003cp\u003eAfter an introduction to the history and cuisine of Sweden and an explanation of the key regional ingredients (from cloudberries to crayfish), seven chapters follow on starters, seafood, domestic meat, wild meat, vegetarian dishes, cakes \u0026amp; biscuits, and desserts. Recipes range from \u003cem\u003eSkagenröra\u003c\/em\u003e (toast skagen), sautéed perch with chanterelles, braised hare stew with juniper berries, blueberry pie with clotted cream, and \u003cem\u003echoklad kladd kaka\u003c\/em\u003e (dense chocolate cake). With inspirational images of the region, the ingredients, and every recipe, \u003cem\u003eSwedish Food and Cooking\u003c\/em\u003e is an irresistible volume for those wanting to discover classic Swedish recipes as well as embrace the fashionable renaissance of the Swedish cuisine.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"John Reed Book Distribution","offers":[{"title":"Default Title","offer_id":67712175210732,"sku":"9781903141410","price":34.99,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/9781903141410-swedish-food-and-cooking-1.jpg?v=1791851018"}],"url":"https:\/\/bookhero.co.nz\/collections\/anna-mosesson.oembed","provider":"Book Hero","version":"1.0","type":"link"}