Many of us are experiencing the Swedish food as the tasty reward of long hours of IKEA shopping, but obviously it is much more than that. The beautifully illustrated Smörgåsbord offers an extraordinary lesson of food history, providing not only recipes and interesting directions about preparing a real Swedish meal, but also explains basic principles of life philosophy and style.
Smörgåsbord means a buffet set up with many small dishes, including bread, butter and cheese, cured fish, meatballs. The dishes can be up to 100, but there is a specific order that shall be followed: first, the pickled herring, the hardboiled eggs, the potatoes and aged hard cheese; after, the fish and seafood dishes; the charcuterie, pickles and salads; the warmer dishes, meatballs or gratins; thereafter, the sweet table with fruits, whipped cream, cookies and cakes.
Plentiness doesn't mean greediness. 'Overloading your plate just make you unhappy'. Instead, you should learn to enjoy life in small portions, one small dish at the time. 'Take small portions and eat slowly', and this direction helps to keep the balance not only in food, but in life in general.
The book is also rich in recipes, from various types of Swedish breads to how to make sausages and pickles.
A good read recommended to any food lover and an inspiration for the food writer and illustrator too.
Rating: 5 stars
Disclaimer: Book offered by the publisher in exchange for an honest review
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