The Swedish Table

by Helene Henderson, Lisa Rutledge (Photographer)

"Although I never physically fit in . . . being the sole tall, awkward African American among a sea of beautiful blonde, blue-eyed Swedes, it was my home. When I tasted the first potato of the summer, just dug out of the ground, or when I picked the first ripe cloudberry and popped it in my mouth, or when I took in the scent of seawater and we grilled salmon just off the boat, it didn't matter what I looked like - I was Swedish. I was home, and I did belong." -Helene HendersonDrawing on her fondest childhood memories, Helene Henderson offers welcome insight into the treasures of Swedish cooking. From the potato, a Swedish staple, to dessert, the start of Swedish cuisine, The Swedish Table contains more than 125 recipes, including Yellow Pea Soup with Bacon (Artsoppa), Lentil Salad with Radishes (Linssallad), Aquavit and Dill Marinated Salmon (Gravlax), Swedish Meatballs with Gravy (Kottbullar), and the country's traditional pastry, Bulla.Encompassing both traditional Swedish dishes and modern, updated recipes, Henderson combines the ingredients and scents from the past with the produce and flavor of today. The Swedish Table includes an extensive guide to Swedish traditions and celebrations, the foods that accompany them, and a color gallery of photos. With this complete collection of elegant yet easy-to-follow recipes, Henderson takes us on an enticing tour through the magic of the forest, the lakes, and the farms of the Swedish countryside.

Genres: Cookbooks, Cooking, Nonfiction, Scandinavian Literature

216 pages, Hardcover

First published January 1, 2005

Reviews

[Tiffany · Rating 4 out of 5]

This book was the main source for making my grandpa's smorgasbord. The added cultural information and perspective of the author were interesting. The only reason I gave it 4 stars instead of 5 is that there are sometimes vagaries in the cooking instructions that can lead to a mild amount of stress. For example, when making the aquavit, do you let it marinate in room temperature or in the refrigerator (room temperature is the correct answer but you are to assume it rather than know it explicitly from the instructions). Although, if you have any experience cooking, this is really a very small issue. Of far more importance is the fact that all of the recipes I made were delicous and I loved reading the historical/cultural tidbits associated with many of the recipes. It's the most recent and relevant book on the subject of Swedish cooking that I've been able to find through my library system. I made a LOT of use of it.

[Lauren · Rating 4 out of 5]

Quite fascinating and has some good foods.

[Juli Anna · Rating 3 out of 5]

A little bit dated, but still a great introduction to the topic.

[Alexis · Rating 4 out of 5]

Absolutely brilliant cookbook. The author grew up in Sweden, but is part Swedish and part Black. (Her mom had an affair with a travelling African American musician, and the author never saw another black in person until she moved to the United States).

The author eventually became a caterer and chef in Hollywood as she is married to director John Stockwell.

There were many recipes in this book that looked really good. The Swedes like potatoes (meh, but there were some good recipes in here), pancakes, berries, cheese, cream and salmon. I think I'm going to like Swedish food more than I anticipated.

The author also explained some of the significance of various recipes, how she remembers them, and cultural significance or timing of foods. An excellent primer for anyone who wants to learn more about Swedish food. I might end up buying this book eventually!

[Joel · Rating 4 out of 5]

Henderson very lovingly put this book together. She has great passion for swedish cuisine, and tells many of her own stories along with the recipes in the book, revealing the personal significance many of the dishes have for her. She also does a good job of substituting ingredients acquirable more easily in the States when possible, and many of the recipes are delicious.

Do know that the swedish have a penchant for cream, which shows through in many of Henderson's recipes. The book also contains all the pictures of food in the center of the book, which are few. Overall I have very much enjoyed this foray with Henderson into the wonderful food of Sweden.

[Catrina · Rating 3 out of 5]

There are some great recipes in this book - Way beyond pickled herring and potatoes! Loved the salads and Swedish pancake ideas. Sadly, this book has limited pictures and leaves much of the directions up to an experienced cook to figure out. Many of the recipes are only half a page, leaving the bottom half blank. Left me scratching my head on the layout of this one - if it is ever revised it will definitely be 5 stars!

[Karen Hannah]

my dream to have these beautiful foods for "coffee"

[Sarah · Rating 4 out of 5]

I read this one through misty eyes, remembering all the wonderful Swedish food my Nana used to cook for us: bullar, rye bread, meatballs... Will buy this one!

[Dan Hahn · Rating 3 out of 5]

Potato pancakes recipe is very easy. Kind of a strange layout of the book though.

[Jessica · Rating 4 out of 5]

I love this book. The recipes are just as I remember from my Swedish family!

[Ietrio · Rating 3 out of 5]

My whole experience with Swedish cooking is limited to Ikea. So this seems like a credible Swedish cooking book.

[Sam]

skipped the non-veggie sections.