Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
lisa_antonia

Swedish/Scandinavian Baking Books.

Recommended Posts

I like the recipes i've made from The Swedish Table by Helene Henderson, but I'm not sure which other books to try.

Most of the cookbooks at my library have sparse instructions and no photos. Can anyone recommend some Swedish/Scandinavian cookbooks that they've actually cooked from? I'm mostly looking for pastries/breads/sweet things.

I'd be interested in good Hungarian baking books too.

Share this post


Link to post
Share on other sites

I'm guessing you want them in english, not swedish...? :smile:

I would have plenty of suggestions in swedish...

Share this post


Link to post
Share on other sites

Beatrice Ojakangas has many books that fit your desires, particularly for baking. The titles I own are not generous with photos, but the detailed directions and anecdotes make them a pleasure to use.

Share this post


Link to post
Share on other sites

Kaffehaus by Rick Rodgers has a number of Hungarian recipes, but it is not a Hungarian baking book per se.

Share this post


Link to post
Share on other sites
I like the recipes i've made from The Swedish Table by Helene Henderson, but I'm not sure which other books to try.

Most of the cookbooks at my library have sparse instructions and no photos. Can anyone recommend some Swedish/Scandinavian cookbooks that they've actually cooked from? I'm mostly looking for pastries/breads/sweet things.

I'd be interested in good Hungarian baking books too.

You can find George Lang's book with no trouble. I have a number of scandavian baking books in english that I've found at used book stores. They were published in the 60's, riding on the "Mastering the Art of French Cooking" wave. Some are very good and authentic and a bit old fashioned, which I like.

Share this post


Link to post
Share on other sites

Another Beatrice Ojakangas fan. She is of Finnish decent and grew up baking and making Scandinavian specialties. The Great Scandinavian Baking Book is a favorite.

Share this post


Link to post
Share on other sites

1968, Filene's Basement Boston.

Browsing.

Table of all kinds of books. Found:

" The Great Scandinavian Cook Book "

an English Translation from the original ' NYA STORA Kokboken ', Karin Fredrikson Gothenburg 1963

This thome weighs eight pounds, nicely illustrated. I love it.

Especially the price at the time $ 1.75, sticker is still on it


Edited by Peter B Wolf (log)

Share this post


Link to post
Share on other sites

Sju sorters kakor ( seven kinds of cookies ( or cakes ) ) is probably the most typical swedish pastry book you can find, it's been published over 60 years I have the 88th ed.

Most recipies are of the housewife kind, ie not fancy proffesional pastry chef cakes and cookies. I believe the first ed was a collection of the best out of 8000 recipies that people sent in a contest in 1945. Recipies have been changed several times since then from what I understand

All recipies are not neccessarily swedish ( there is a brownie recipie for instance ) but many are typical swedish pastries.

There seem to be an english version coming out in june, at $12 it's probalbly a good buy.

http://www.amazon.com/Swedish-Cakes-Cookie...03782349&sr=1-1

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By highchef
      we're all used to the Wednesday/Sunday food sections of newspapers far and wide, national and local. I see corrections in the local or regional columns when called for, but there's never a way to critique the ones published on a national scale because the content is behind a paywall. I get the WSJ, but don't want to pay additional (I should get access to it all on line for free-the newspaper is not cheap) for their online edition. Very frustrating to try a recipe and have major problems with it and not be able to point out some serious issues. Specifically, the WSJ published a recipe from Dee Retalli, a pastry chef in London who's recipe is in the cookbook 'Rustic' by Jorge Fernandez and Rich Wells. 
      I have made this cake 3 times.
      First time was a total runover disaster, which I should have foreseen. This cakes calls for a 10" springform or if you don't have that, a 10" cast iron skillet. I went for the latter because that is what I had. Almond mixtures tend to really smoke when they run over, just so you know.
      Tried again later with a deeper than normal 9 " springform. Happened again. Think it has to do with the 2 teaspoons of baking powder and quick activation in a 350º oven.
      Invested in a 10" springform for '3rd times a charm' try. I was successful, but not because I followed the directions, rather I became a little obsessed with making this work. Checked my oven, followed with the recipe and eyed it warily. It came up to the brim...and stayed. 45 minutes later it was supposed to be done but while it was beautiful, it was a bowl of jello in the center. It was also browning at an alarming rate- the almond flour again? So I placed a sheet of tinfoil over it (beautiful top crust) and turned the oven down to 325º and carefully watched and tested for almost another hour. That's a big time difference. 
      I found the recipe on cooked.com - credited to the above authors and cookbook albeit in Euro style measures and temps. All seems the same, so what are the odds that the recipe was misprinted twice from 2 different media?
      All I can think of is somewhere down the line (in the cookbook itself?) the cook time and temp were off. The time on both reads 45 min. The recipe took at least 1hr and 45 minutes. methinks someone left out the hour...
      The temp. thing is a little more obvious. Celcius to farenheight 350ºF does not equal 180ºC, more like 176ºC. Over almost 2 hours, I think that could make the difference between cooked and burnt? Sooo, I turned it down when I saw how fast it was browning to 325.
      The cake stays in form while you pour the honey over it, then orange water, then 2(!!!) cups of sliced toasted almonds. I put 1 cup and there is no way another cup would have stayed on that cake. I cup settled up to almost an inch on a 10" cake...
      Has anyone else tried this recipe or have the cookbook? It's a wonderful cake if you correct the time and temp., But I'd be really curious to see if anyone followed it exactly as written with success?
       
    • By chefmd
      It's time to get excited about new cookbooks coming out this year.  Hopefully some will also appear on bargain thread.   Here is an article from Food and Wine that lists some of the spring offerings.
      http://www.foodandwine.com/news/cookbooks-spring-2018
    • By ElsieD
      I got an e-mail this morning about the Modernist team's next project - pizza! 
       
      Modernist Pizza is Underway!
      After taking on the world of bread, we’re thrilled to announce the topic of our next book: pizza. Modernist Pizza will explore the science, history, equipment, technology, and people that have made pizza so beloved.

      Authors Nathan Myhrvold and Francisco Migoya, with the Modernist Cuisine team, are currently at work conducting extensive research and testing long-held pizza-making beliefs; this quest for knowledge has already taken them to cities across the United States, Italy, and beyond. The result of their work will be a multivolume cookbook that includes both traditional and innovative recipes for pizzas found around the globe along with techniques that will help you make pizza the way you like it.

      Modernist Pizza is in its early stages, and although we’ve begun to dig in, we still have a lot of work ahead of us. Although we can’t guarantee when it will arrive at your door just yet, we can promise that this book will deliver the complete story of pizza as it’s never been told before.

      In the meantime, we would love to hear from you as we continue to research pizza from around the world. Contact pizza@modernistcuisine.com to tell us about your favorite pizzerias and their pizza. Connect with us on social media to get all the latest Modernist Pizza updates.
    • By JoNorvelleWalker
      Tonight I finished Kristen Kish Cooking, Recipes and Techniques.  Alas these are restaurant or competition dishes, and while I would probably enjoy most of them, I saw nothing that I am compelled to cook.  Nor for that matter am competent to cook.  I commend her for sharing them.  I appreciate her definition of culinary terms.  My only gripe is that after assuring us she uses a Packojet at work, her ice cream recipes call for a home ice cream maker.
       
      Kristen moved me.  I was taken by her back story as a gay interracial adoptee.  I can relate to that.
       
    • By Smokeydoke
      After a delightful brunch at Koslow's Sqirl restaurant in Los Angeles, I've decided to attempt to cook through her cookbook. I'll post my results here.
       
      Please follow along and join in, if you're so inclined. Her food is wonderful, but I will surmise that her true deliciousness comes from using the best and freshest ingredients. I'll do my best to recreate the magic I felt at Sqirl.
       
      Here's the link to her book at Eat Your Books.
  • Recently Browsing   0 members

    No registered users viewing this page.

×