Sweet and Savory Swedish Baking Review

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Sweet and Savory Swedish Baking Reviewthe english title is very misleading- i own the swedish version, which is called "a piece of cake" and is much more fitting.
this cookbook does have a lot of american, british, and italian recipes, but contains some of the best recipes for the foods i loved so much during my year in sweden: chokladbollar (chocolate coconut bombs), kardemummaknutar (those cardamom rolls), prinsesstårta (princess cake), kladdkaka (that sticky toffee cake), and two very swedish breads: knäckebröd and dalabröd. i like that she included so many varieties of sugarcakes, as they are extremely common in sweden, and the texture of the muffin recipes are consistent with swedish muffins, not american ones. other recipes have a swedish twist: the chocolate chip cookies call for lime zest, and many use cardamom... a spice i was hardly aware of until being inundated with it in every swedish pastry i tried! and all the different elderflower/berry items! love it. you can watch her make some of the recipes on her show, "leila bakar", on the website [...].Sweet and Savory Swedish Baking Overview

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Swedish Breads and Pastries Review

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Swedish Breads and Pastries ReviewRecently I've become interested in European baking, so I was waiting eagerly for the release of this book and ordered it as soon as it became available. I'm sorry to say it's not really about Swedish baking. There are a few Swedish bread recipes but most of the recipes are for French bread, Italian bread, focaccia, fougasse, croissants, Danish pastry, etc., i.e., pretty much what you would find in any baking book. Except that here the recipes are rendered in rather awkward translations from Swedish. Sometimes they're downright confusing. For instance regarding the gluten test: "If the dough comes apart too easily, it needs to be worked more. However if it bursts too easily, it has been worked too much." (?) And a bread glaze: "Mix 10 grams of potato flour and 50 grams of water. Boil 300 grams of water, whisk the flour and let it cook." Do you mix the 50 grams of water + flour into the 300 grams of water? Maybe, but I'm not really sure.
I don't want to be too hard on this book; there are some good things about it. The photographs are very nice and the breads and pastries look appetizing. An experienced baker might be able to use the book despite the translation difficulties and be inspired by the beautiful photos. And there are a few very interesting recipes for Swedish breads such as wort bread, old-time syrup loaf, and coarse Skane bread--just the kinds of things I was hoping for. I don't even particularly object to quirky translations; they can be charming and funny, providing the underlying information is understandable. However, this book would have benefited immensely from better translation and editing.
This book is published by Skyhorse Press, which seems to specialize in Swedish books. I own another book from Skyhorse Press called Swedish Cakes and Cookies, which I love. Swedish Cakes and Cookies has great photographs and is packed with recipes that are translated well, so maybe they can fix this book up a little in a later edition.Swedish Breads and Pastries Overview

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Scandinavian Classic Baking Review

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Scandinavian Classic Baking ReviewI bought this in the hope that I could find a classic collection of recipes that I could whip up for my Scandinavian colleagues at work - I can honestly say it was a gem of a find! The recipes are split into easy categories (coffee breads, cakes, cookies, tarts, patries, fruit desserts and traditional favourites), with each recipe sporting a beautiful picture and also a short blurb on one or another Scandinavian fact (holidays, history behind the recipe, etc.). I've also found the measurements to be accurate and the instructions detailed.
For those new to using yeast (like me!), I would still look on the 'net before trying the Cinnamon Rolls or Danish Almond Tea Ring, because it's hard to know exactly how best to use the yeast without some practice (i.e. my dough will not rise unless in the oven on the lowest setting). However, whoever is a pro with yeast will have no problems!
Short tip: I added double the filling to the Cinnamon Rolls - otherwise they are too dry to get the real Cinnabon flavour! ;)
I think this is a perfect collection of nordic baked goods, the presentation is beautiful, most recipes are pretty easy and straight-forward and it's also fun to read through the short history and stories provided. Moreover, this is the only Scandinavian baking book where I've seen every recipe with a picture, so for visual cooks this is spot on. Would also highly recommend as a gift to anyone who enjoys baking.Scandinavian Classic Baking Overview

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Swedish Cakes and Cookies Review

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Swedish Cakes and Cookies ReviewA compact book with a nice selection of recipes and a huge number of them for such a small book. Each recipe comes with a colored picture. Some recipes have a small description but with the colored pictures, for many an introduction is not necessary and they don't bother. Nicely laid out with metric and imperial measurements (no conversions or translation needed). I can believe this book has been around for 63 years. It is not pretentious or trendy but packs a lot in a small space and may become what I consider a standby book. One of the ones you reach for and always seem to find something that will work. Also a big plus, most of the ingredients are easy to come by.Swedish Cakes and Cookies Overview

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