Additional information
by Rachel Khoo (Author)
From spring picnics on the archipelago and barbecues at the summer cabin, to cozy autumnal suppers and dark snowy winters filled with candlelight, gingerbread and glögg, Rachel's new cookbook lets you in on what the Swedish like to call Lagom--the art of not too little, not too much but just the right amount. Learn how to cook beautiful, fuss-free food. With over 100 recipes, Rachel explores Sweden's simple and balanced approach to cooking. Dishes include Poached Chicken with Quick Pickled Strawberry Salad--or replace the chicken with grilled halloumi cheese for a delicious vegetarian alternative; Peas Potatoes and Chicken in a Pot, a one-dish delight; Midsummer Meringue Crowns--Swedes wear flowered crowns for Midsummer, so try making an edible kind for parties; and Plum Tosca Cake--named after Puccini's opera, this cake is filled with tart plums and sweet almonds. Includes metric measures.
Author Biography
Rachel Khoo studied pâtisserie at Le Cordon Bleu cookery school. Rachel's TV series, The Little Paris Kitchen, was broadcast by the BBC and her beautiful tie-in cookbooks have been published around the globe. Her other books include The Little Paris Kitchen and My Little French Kitchen. She now lives in Sweden.
