Miette and the Swedish Midsommar
Mango Media (Verlag)
978-1-64250-871-0 (ISBN)
- Noch nicht erschienen (ca. Dezember 2024)
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Solstice in Sweden—Food Inspirations for a Scrumptious Midsommar
#1 New Release in Chocolate Baking and Brunch & Tea, and Scandinavian Cooking
Snacking cakes, cookies, aromatic breads—surround yourself with these and other Nordic sweets as you envelope your senses in the spectacular tastes, smells, and traditions of Sweden’s Midsommar.
Submerge yourself in the traditions of Sweden. Food holds such significance in many cultures. It symbolizes community, bounty, gratefulness, sacrifice, love, and so much more. Better than any basic Swedish cookbook, Miette and the Swedish Midsommar brings to life the significance of Swedish baking—from traditional food and bread recipes to cake baking and bread making to coming together and sharing the bread and other dishes in Midsommar celebration.
The spread of Sweden—foods and traditions with a twist. Midsommar has been celebrated for centuries in Sweden. Foods and classic recipes have circulated for just as long. When Meg Ray moved to Sweden for the summer, she noticed a demand for these cherished recipes so she created Miette and the Swedish Midsommar which offers recipes, stories, Swedish staples, and more—with a miette twist.
Inside this unique Swedish cookbook, you’ll find:
Step-by-step cookie, bread, and cake recipes classic to Midsommar in Sweden—Foods like chocolate mess cake and granola
Genius recipes that elevate beloved classics, like cardamom buns, ice-cream cakes, breads, and struessels
Tips, tricks, and recipes for Swedish bread baking—tools and gadgets not needed
If you liked Smörgåsbord, Ottolenghi Flavor or the Nordic Cookbook, you’ll love Miette and the Swedish Midsommar.
Meg Ray is a self-taught baker, the best-selling author of Miette, and the chef and owner of San Francisco's most charming pastry shop by the same name. Miette has impeccable cakes that are traditionally American & birthday-party perfect. A modern interpretation and the finest, unrefined ingredients available have made Miette one of the top ten pastry shops in the world, according to Conde Nast. Several years ago, Meg’s life changed when she was invited to the Swedish island of Rodlogo, an island with no running water or electricity. While there, she fell in love with the people, traditions, foods, and a small cafe, which specialized in breads and sandwiches. Every year she returns to Rodlogo to work at that small cafe, absorbing classic recipes, methodologies, and traditions of the area. Meg spends most of her time in California, except for her summers, which are dedicated to her favorite bakeshop in Sweden.
BREADS
Rödlögalimpan
Love (Is Complicated)
Cardamombullar
Cinnamonbullar
Hank’s Bröd (Yogurt Bread)
Dorian Grey (Rye)
Tilly (Wheat Bread With Raisins)
Coffee Rye Bread
Hamburger and Hotdog Buns
Black Bread
Semlor
Saffron Buns
Sourdough Rye Crackers
Drinking Song Crackers (Swedish Cheese Crackers)
Granola (All About the Grains)
Sourdough Pancakes
COOKIES
Cardamon Parisian Macaron
Kokostoppar
Rödlöga Chocolate Chip Cookies
Chocolate Oat Truffles (Chocobullar)
Amelia Earhart’s (Bisquits) (three types)
Swedish Thumbprint Cookies
Toasted Oat Shortbread Cookies (Digestives)
Tosca Cookies
Swedish Ginger Thins
Cardamom & Cocoa Nib Shortbread
Saffron Shortbread
Marzipan & Chocolate Logs
Salmiak Meringues
Saffron Meringues
Chocolate Meringues (Chokladmaränger)
Frog Dance Cookies (Chocolate Marzipan Truffles)
Swedish Midsommar Cookies (Strawberry Cookies)
ICE CREAM
Salmiak Ice Cream
Vanilla Sugar Ice Cream
Chocolate & Roasted Rye Ice Cream
Marzipan Ice Cream
Raspberry Ice Cream
Vanilla & Saffron Ice Cream
Elderflower Ice Cream
Pastry Cream Ice Cream
Cellar Cream Ice Cream
Cardamon Stracciatella Ice Cream
CAKES
Carrot Cake
Gluten-free Variation
Banana Bread
Chocolate Mess Cake
Raspberry Crumble
Blueberry Crumble
Lizbeth Cake
Summer Cake / Roulade
Princess Cake / Roulade
Blueberry Coffee Cake
Raspberry & Cream Roulade
Fruit Turnovers
Golden Syrup Cake
Swedish Apple Cake
Cinnamon Cake
Marzipan Cream Cake
Tosca Torte
Vanilla bean panna cotta
Lemon Curd tart
Vanilla Creme Fraiche
Vanilla Sauce
Coffee Kombucha
Honey Ginger Lemon Beer
| Erscheint lt. Verlag | 26.12.2024 |
|---|---|
| Zusatzinfo | color photographs throughout; 100 Illustrations |
| Verlagsort | FL |
| Sprache | englisch |
| Maße | 140 x 216 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| ISBN-10 | 1-64250-871-3 / 1642508713 |
| ISBN-13 | 978-1-64250-871-0 / 9781642508710 |
| Zustand | Neuware |
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