Swedish Cookbook: Lagom Flavors for the Modern Kitchen
Swedish Cookbook: Lagom Flavors for the Modern Kitchen
Swedish Cookbook: Lagom Flavors for the Modern Kitchen
Description
Description
In the only Swedish cookbook you'll ever need, Michelin-starred chef Niklas Ekstedt makes it easy to bring the bright, rich flavors of Scandinavian food to your home kitchen.
Swedish Meatballs with Potatoes and Pressed Cucumber * Swedish Waffles Two Ways * Cured Salmon & Gravlax * Potato Pancakes with Lingonberries and Sour Cream * Rhubarb Pie with Vanilla Sauce * Cardamom Buns, and more . . .
About the Author
About the Author
Niklas Ekstedt is a Michelin-starred chef and restaurateur. He opened his first two restaurants in his early twenties before going on to host his first cooking show, "Mat" (meaning "food" in Swedish) on Swedish national television. In 2011, he opened "Ekstedt" in Stockholm, where the concept is to cook all raw ingredients over an open fire. The restaurant was awarded a Michelin Star in 2013 and has held one ever since. Ekstedt opened his first international outpost, "Ekstedt at The Yard," in London in 2021 to great critical acclaim. Ekstedt has appeared on TV as a guest on Saturday Kitchen and MasterChef, among others. He is the author of books including Ekstedt and Food From the Fire. He lives in Danderyd, Sweden. @niklasekstedt
Critical Reviews
Critical Reviews
"If I get lost in the woods one day, I hope I stumble upon Niklas Ekstedt. He could charm a bear, and he cooks like a Swedish one with a Michelin star." --Financial Times
"[Ekstedt] is both a purist and a tinkerer. . . He carries on with typical Swedish humility, not chasing stars or lists, but committing night after night to purity, history, and heritage. To delivering pleasure and honoring his ancestry." --Forbes "Ekstedt, 44, is a Swedish national treasure, in part for his championing of Nordic cuisine, his growing restaurant empire, and his mastery of open-fire cookery. But also, surely, for his easy charm, rugged good looks, and embodiment of a very Scandinavian vein of gung-ho." --Esquire "I love Niklas' cooking and in his new book he showcases simple, honest Swedish home cooking with his creative slant. I want to cook and eat everything immediately!" --Ben Tish, author of Mediterra "A delicious collection of recipes served with Niklas' trademark warmth and Scandi flair." --Matt Tebbutt, Chef and presenter of Saturday Kitchen and MasterChef: The Professionals "Niklas has always been a master of flame and flavor, but this book shows where that fire truly comes from. Here, he opens the door to the food culture that shaped him, the forests, cold waters, and quiet craft of Swedish cooking. It's generous, passionate and deeply practical. Whether you're new to Nordic flavors or already love his cooking, this is a book that will change the way you think about simple ingredients and how you bring them to the table." --Donal Skehan, author of Donal's Real Time Recipes "Niklas Ekstedt is a chef, and an exceptionally good one, but a better description may be alchemist... His cooking is as much about philosophy as it is flavor. This incredible book delivers the message of both." --GQ Magazine, on Ekstedt "The Swedish cookbook that's about to set your world-OK, your dinner-on fire." --Esquire, on Food on Fire "[Ekstedt's] passion is contagious . . . This is a book for the enthusiast and it will not disappoint." --The Caterer, on Ekstedt
Publishing Information
Publishing Information
Publisher:
Bloomsbury Publishing
Pub date:
2026-05-19
Length:
272 pages
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