The Swedish Table
By Helene Henderson
The Swedish Table
“As someone who loves to eat and has enjoyed Helene’s cooking, I certainly recommend this very interesting cookbook.”
“The Swedish Table is an amazing cookbook that wonderfully captures the simplicity and beauty of ‘husmanskost’ – Swedish home cooking.”
Marcus Samuelsson, author of Aquavit and the New Scandinavian Cuisine and Yes, Chef
“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, with citrus infused créme 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.”
“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.”
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, Bullar. 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, taking us on an enticing tour through the magic of the forest, the lakes, and the farms of the Swedish countryside.
Helene Henderson is an African American, Swedish-born chef who was raised in Luleä, Sweden, where she learned how to cook. She runs Malibu Farm, and organic farm where she and her staff offer fresh catering, host special events, and teach cooking classes. You can visit her online at www.malibu-farm.com.