THE BEST OF SWEDISH COOKING AND BAKING by Marianne Groenwall van der Tuuk

THE BEST OF SWEDISH COOKING AND BAKING

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KIRKUS REVIEW

All those admiring the respectful Swedish way with fish and other healthy staples, as well as hospitable groaning boards, will enjoy this book--less pretentious perhaps than others now current, but highly selective, modestly scaled to the American kitchen. Illustrations in color and black and white aid in constructing your spread, in assembling the dish. To be sure, occasionally one must root around a bit to find a dish in the Smorgasbord illustrations, but on the whole, these collations urge the reader on to further efforts. A representative collection, but probably this book will be used mainly by busy hostesses, who are at a loss for new canape and buffet ideas. Although there is information given concerning Smorgasbord menus and customs, the business of the book is recipes.

Pub Date: Sept. 19th, 1966
Publisher: Rand McNally