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The Swedish Table Helene Henderson |
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An engaging and modern guide to Swedish cooking. “Although I never physically fit in . . . being the sole tall, awkward African American among a sea of beautiful blonde, blue-eyed Swedes, it was my home. When I tasted the first potato of the summer, just dug out of the ground, or when I picked the first ripe cloudberry and popped it in my mouth, or when I took in the scent of seawater and we grilled salmon just off the boat, it didn’t matter what I looked like—I was Swedish. I was home, and I did belong.” Drawing on her fondest childhood memories, Helene Henderson offers welcome insight into the treasures of Swedish cooking. From the potato, a Swedish staple, to dessert, the star of Swedish cuisine, The Swedish Table contains more than 125 recipes, including Yellow Pea Soup with Bacon (Ärtsoppa), Lentil Salad with Radishes (Linssallad), Aquavit and Dill Marinated Salmon (Gravlax), Swedish Meatballs with Gravy (Köttbullar), and the country’s traditional pastry, Bulla. Encompassing both traditional Swedish dishes and modern, updated recipes, Henderson combines the ingredients and scents from the past with the produce and flavor of today. The Swedish Table includes an extensive guide to Swedish traditions and celebrations, the foods that accompany them, and a color gallery of photographs. With this complete collection of elegant yet easy-to-follow recipes, Henderson takes us on an enticing tour through the magic of the forest, the lakes, and the farms of the Swedish countryside. “Swedish-born Henderson brings to American tables a refined and light version of traditional Swedish dishes. No less compelling than her food is the story of Henderson’s life.” —Booklist “Where the usual Swedish cookbook emphases fish main dishes, The Swedish Table ably demonstrates the diversity of Swedish dishes available to cooks.” —Midwest Book Review “For the uninitiated who appreciate good food, this book will be a welcome experience, as fresh as the berries for its chilled blueberry soup recipe, wih citrus-infused creme fraiche. Americans could benefit from learning about the Swedish table, both the food on it and the customs and culture surrounding it. The Swedish Table makes a fine introduction to both.” —Foreword Magazine “Serves as an ode to the fresh earthy flavors of the Swedish forest and lakes, tweaked by her time in California.” —Minneapolis Star Tribune “As someone who loves to eat and has enjoyed Helene’s cooking, I certainly recommend this very interesting cookbook.” —Barbra Streisand Helene Henderson is an African American, Swedish-born chef who was raised in Luleå, Sweden, where she learned how to cook. In 1997, she started Lavender Farms Catering in Los Angeles, specializing in organic foods and feeding some of the most famous mouths in town. She lives with her husband, screenwriter and director John Stockwell, and their three children. 224 pages | 8 halftones, 13 color photos | 8 x 9 | April 2005 |
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$29.95 Cloth/jacket