Oddly enough, this is- so far as I know- the only Swedish cookbook in English -- and that, when Swedish specialties have for years held high honors. The thing that distinguishes this from the average run-of-the-mill cookbook with a foreign flavor, is that the author has wisely included little that might be found in any cookbook, and kept to dishes characteristic of her homeland. Her food lore is colored with bits of Swedish custom and folklore, tales of the origins of terms and methods. Liberal space is given to items that make up a typical Swedish Smorgasbord; sweet soups, for desserts, are included in the Soup section; unusual ways of preparing fish, meats, vegetables; Swedish breads, cakes and cookies, and delectable sounding desserts. Suggested menus give new fillip to the housewife's imagination. One is inclined to agree with her husband's suggestion that the book be titled, ""Damn Good Food"".