Miette and the Swedish Midsommar: A Book of Recipes from the Archipelago of Sweden—Foods, Stories, and...

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Meg Ray

Miette and the Swedish Midsommar

A Book of Recipes from the Archipelago of Sweden—Foods, Stories, and More

Meg Ray

$55.95 $47.81

Hardback

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English

Mango Media
09 July 2024

Cookery, food & drink; National & regional cuisine

Solstice in Sweden-Food Inspirations for a Scrumptious Midsommar

#1 New Release in Chocolate Baking and Brunch & Tea, and Scandinavian Cooking

Snacking cakes, cookies, aromatic breads-surround yourself with these and other Nordic sweets as you envelope your senses in the spectacular tastes, smells, and traditions of Sweden's Midsommar.

Submerge yourself in the traditions of Sweden. Food holds such significance in many cultures. It symbolizes community, bounty, gratefulness, sacrifice, love, and so much more. Better than any basic Swedish cookbook, Miette and the Swedish Midsommar brings to life the significance of Swedish baking-from traditional food and bread recipes to cake baking and bread making to coming together and sharing the bread and other dishes in Midsommar celebration.

The spread of Sweden-foods and traditions with a twist. Midsommar has been celebrated for centuries in Sweden. Foods and classic recipes have circulated for just as long. When Meg Ray moved to Sweden for the summer, she noticed a demand for these cherished recipes so she created Miette and the Swedish Midsommar which offers recipes, stories, Swedish staples, and more-with a miette twist.

Inside this unique Swedish cookbook, you'll find:

Step-by-step cookie, bread, and cake recipes classic to Midsommar in Sweden-Foods like chocolate mess cake and granola Genius recipes that elevate beloved classics, like cardamom buns, ice-cream cakes, breads, and struessels Tips, tricks, and recipes for Swedish bread baking-tools and gadgets not needed

If you liked Smoergasbord, Ottolenghi Flavor or the Nordic Cookbook, you'll love Miette and the Swedish Midsommar.

By: Meg Ray
Imprint: Mango Media
Country of Publication: United States
Dimensions: Height: 216mm, Width: 140mm, Spine: 19mm
ISBN: 9781642508710
ISBN 10: 1642508713
Pages: 212
Publication Date: 09 July 2024
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

BREADS Rödlögalimpan Love (Is Complicated) Cardamombullar Cinnamonbullar Hank’s Bröd (Yogurt Bread) Dorian Grey (Rye) Tilly (Wheat Bread With Raisins) Coffee Rye Bread Hamburger and Hotdog Buns Black Bread Semlor Saffron Buns Sourdough Rye Crackers Drinking Song Crackers (Swedish Cheese Crackers) Granola (All About the Grains) Sourdough Pancakes COOKIES Cardamon Parisian Macaron Kokostoppar Rödlöga Chocolate Chip Cookies Chocolate Oat Truffles (Chocobullar) Amelia Earhart’s (Bisquits) (three types) Swedish Thumbprint Cookies Toasted Oat Shortbread Cookies (Digestives) Tosca Cookies Swedish Ginger Thins Cardamom & Cocoa Nib Shortbread Saffron Shortbread Marzipan & Chocolate Logs Salmiak Meringues Saffron Meringues Chocolate Meringues (Chokladmaränger) Frog Dance Cookies (Chocolate Marzipan Truffles) Swedish Midsommar Cookies (Strawberry Cookies) ICE CREAM Salmiak Ice Cream Vanilla Sugar Ice Cream Chocolate & Roasted Rye Ice Cream Marzipan Ice Cream Raspberry Ice Cream Vanilla & Saffron Ice Cream Elderflower Ice Cream Pastry Cream Ice Cream Cellar Cream Ice Cream Cardamon Stracciatella Ice Cream CAKES Carrot Cake Gluten-free Variation Banana Bread Chocolate Mess Cake Raspberry Crumble Blueberry Crumble Lizbeth Cake Summer Cake / Roulade Princess Cake / Roulade Blueberry Coffee Cake Raspberry & Cream Roulade Fruit Turnovers Golden Syrup Cake Swedish Apple Cake Cinnamon Cake Marzipan Cream Cake Tosca Torte Vanilla bean panna cotta Lemon Curd tart Vanilla Creme Fraiche Vanilla Sauce Coffee Kombucha Honey Ginger Lemon Beer

Meg Ray is a self-taught baker, the best-selling author of Miette, and the chef and owner of San Francisco's most charming pastry shop by the same name. Miette has impeccable cakes that are traditionally American & birthday-party perfect. A modern interpretation and the finest, unrefined ingredients available have made Miette one of the top ten pastry shops in the world, according to Conde Nast. Several years ago, Meg’s life changed when she was invited to the Swedish island of Rodlogo, an island with no running water or electricity. While there, she fell in love with the people, traditions, foods, and a small cafe, which specialized in breads and sandwiches. Every year she returns to Rodlogo to work at that small cafe, absorbing classic recipes, methodologies, and traditions of the area. Meg spends most of her time in California, except for her summers, which are dedicated to her favorite bakeshop in Sweden.