Smorgasbord
A savory spin on Swedish baking, pantry, and party cuisine from the coauthor of Fika. An illustrated cookbook on the classic breads and savory foods of a Swedish smörgåsbord that can be enjoyed for parties and holidays as well as for snacking and small meals. Includes traditional and contemporary Swedish recipes for dishes such as Savory Breakfast Rolls, Chicken Liver Pate, Elderflower Cured Trout, Fresh Cheese, Swedish Deviled Eggs, Buttery Red Cabbage, and infused aquavit liqueurs.

Smorgasbord Details

TitleSmorgasbord
Author
LanguageEnglish
ReleaseSep 26th, 2017
PublisherTen Speed Press
ISBN-139780399579097
Rating
GenreFood and Drink, Cookbooks, Nonfiction, Food

Smorgasbord Review

  • Penmouse
    January 1, 1970
    I will start my review with a simple WOW!! Smorgasbord is a tour de force as the cookbook goes beyond the normal range of commonly found smorgasbord recipes. I was expecting to find a cookbook filled with sandwiches, spreads and salad recipes. I found so much more. You will find condiment recipes, bread recipes, meat recipes and of course ways to prepare the numerous sandwiches often served.You will learn about how the smorgasbord entered Scandinavian culture. The author has also included a smal I will start my review with a simple WOW!! Smorgasbord is a tour de force as the cookbook goes beyond the normal range of commonly found smorgasbord recipes. I was expecting to find a cookbook filled with sandwiches, spreads and salad recipes. I found so much more. You will find condiment recipes, bread recipes, meat recipes and of course ways to prepare the numerous sandwiches often served.You will learn about how the smorgasbord entered Scandinavian culture. The author has also included a small sample of drinking songs, ways to serve a Smorgasbord based on occasion, and sources on where to buy needed supplies.Some of the recipes you'll find include:Curried Eggs with Crispy OnionsGravlax with FennelChristmas SausageHorseradish RelishDilled Pickle CucumbersCreamed KaleBreakfast RollsCrispbreadSwedish MeatballsBeet SaladChicken Salad with Garden CressFresh Potato SaladHot Smoked SalmonRaw Stirred LingonberriesOverall, this is an excellent book that can be used for smorgasbord as the variety of recipes is fantastic.Recommend.Review written after downloading a galley from NetGalley.
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  • Rosemary Standeven
    January 1, 1970
    If you are looking for a cookbook full of sumptuous colour photographs of food, then this is not the book for you. If, however, you want some excellent recipes for good wholesome food, a few lessons on the meaning of smörgåsbord, its history its common ingredients, then look no further.The recipes start with a section on Swedish breads – probably the section I used most in this book. I had never baked sourdough bread before, it always seemed too fiddly. But now with such clear instructions to fo If you are looking for a cookbook full of sumptuous colour photographs of food, then this is not the book for you. If, however, you want some excellent recipes for good wholesome food, a few lessons on the meaning of smörgåsbord, its history its common ingredients, then look no further.The recipes start with a section on Swedish breads – probably the section I used most in this book. I had never baked sourdough bread before, it always seemed too fiddly. But now with such clear instructions to follow, I am a convert. The sourdough starter has pride of place in the kitchen and we have been baking sourdough bread at least once a week for the last few months. The Scalded Rye bread looked disgusting (a slab of clay) before it went in the oven, but we were amazed when we got a proper looking and tasty, dense loaf at the end. We tried all the loaf breads, like them all, but the Cast-iron Whole Wheat Bread was the real star. It takes a lot of time – mixing, resting, kneading, folding and proofing – so you need to set aside lots of short preparation times over 2 days. We are now into a set schedule, and it fits easily into our daily routine. The next section was on everyday smörgås with Swedish staples such as meatballs and beetroot salad (pickled beetroot recipe later in the book). But, the standout recipe for me was the Chicken Liver Mousse, where the livers were boiled instead of fried. It made for a much more healthy, smooth and tasty pâté than any of my previous efforts at pâté making (sorry, Delia, you have been usurped).The outdoor seasonal spreads had some lovely salads and a variety of smörgås combinations. Again, there were healthier versions of well-known recipes such as potato salad, where taste was definitely not sacrificed for health. The smörgåsbord celebrations section gives an introduction to Nordic parties and seasonal festivities, with the attendant recipes. I was interested to try a new (for me) recipe for gravadlax, using fennel seeds rather than dill weed – an excellent dish, and very easy. From the final section, condiments and sides, I tried out the pickled beetroot and lovely quick pickled vegetables. The other recipes also looked interesting, but I have yet to try them. The book ends with a selection of websites (mainly American) for sourcing ingredients and further recipes.The recipes are always very easy to follow. Measurements are given in imperial and metric quantities. For the slightly more involved recipes – such as for the breads – there are clear line drawings of each step. While many of the recipes would be for light lunches, they can also be successfully combined with other dishes to make a full dinner with a difference. I loved this book. A number of the recipes have slipped effortlessly into my standard menu plans – and there are plenty more to try in the future. I would highly recommend it.I received this copy from the publisher via NetGalley in exchange for an honest review
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  • DelAnne Frazee
    January 1, 1970
    Title: Smorgasbord - The Art of Swedish Breads and Savory TreatsAuthor: Johanna KindVallPublisher: Ten Speed PressPublished: Pages: 176Genre: Cooking, Food and WineSub-Genre: Cookbooks; Party, CelebrationISBN: 9780399579097ASIN: B01N6YT9NJReviewed For: Net Galley & the PublisherReviewer: DelAnneRating: 4.5 StarsThankfully the is a good translation of the word Smorgasbord; which is a combination of 2 words "Smorgas" which means "open sandwiches"; and "bord" which means "table". So basically i Title: Smorgasbord - The Art of Swedish Breads and Savory TreatsAuthor: Johanna KindVallPublisher: Ten Speed PressPublished: Pages: 176Genre: Cooking, Food and WineSub-Genre: Cookbooks; Party, CelebrationISBN: 9780399579097ASIN: B01N6YT9NJReviewed For: Net Galley & the PublisherReviewer: DelAnneRating: 4.5 StarsThankfully the is a good translation of the word Smorgasbord; which is a combination of 2 words "Smorgas" which means "open sandwiches"; and "bord" which means "table". So basically it is a feast of a variety of dishes offered to guest. Sometimes more than 100 different offerings. Although not an everyday event, the smorgasbord is usually reserved for special events and holidays. The many dishes give guest a chance to visit and enjoy the food and the company.The book also gives a list of the usual holidays where a Smorgasbord might be planned and some of the dishes that might be offered. In the recipe section, there is a starter recipe for sourdough and rye as well as a wheat bread. There are some wnderful geographical recipes as well as some unsual and unknown recipes. So get a little adventureous and check out Smorgasbord. Which I gave a rating of 4.5 out of 5 stars.Amazon Links: https://www.amazon.com/dp/B01N6YT9NJ/...B&N Link: Not Available GoodReads Link: https://www.goodreads.com/book/show/3...The Reading Room Link: https://www.facebook.com/permalink.ph...Twitter Link: https://twitter.com/DelAnne531/status...
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  • Ilana
    January 1, 1970
    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. T 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.Disclaimer: Book offered by the publisher in exchange for an honest review
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  • Tina
    January 1, 1970
    We started studying Swedish this past year. My daughter has been learning the language as well as the culture. One of the first books we looked into in regards to culture was Fika also by Kindvall. It was a great introduction to the afternoon snacktime popular throughout Sweden. Smorgasbord opened up the world of Swedish entertainment even further.Smorgasbord shares not only the concept of the self-serve dinner party with finger food but has many wonderful recipes to get you started. I tried sev We started studying Swedish this past year. My daughter has been learning the language as well as the culture. One of the first books we looked into in regards to culture was Fika also by Kindvall. It was a great introduction to the afternoon snacktime popular throughout Sweden. Smorgasbord opened up the world of Swedish entertainment even further.Smorgasbord shares not only the concept of the self-serve dinner party with finger food but has many wonderful recipes to get you started. I tried several of them with great results. Including creating a sourdough starter and making a lovely scalded rye loaf from it.The starter uses small amounts of flour/rye from the beginning, making it less expensive and less wasteful than other starter recipes I've used in the past. It takes a week to get it to the point of being able to use it, but well worth the effort. And it makes a fun science experiment.The scalded rye loaf used only the starter for leavening and yielded a dense, moist bread perfect for open face sandwiches. I was surprised by it at first because I'm so accustomed to using commercial yeast in bread. But once I actually had a bite with some toppings, I was sold. I also tried my hand at the homemade butter recipe which uses the addition of some plain yogurt and a long rest before churning to add some tang. It was amazing and very simple to make. Overall, it's a great book, especially if you love open face sandwiches and are looking for some new to you flavor combinations. It is also a fun read if you are interested in Swedish culture. There are a variety of other recipes including breads, cheeses, toppings, meats, and drinks. Looking forward to sharing a spread with some friends after mastering some more of these recipes.I received a free copy of this book through NetGalley for the purpose of review. I'm never required to give positive feedback but I'm always happy when I can.
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  • Lara
    January 1, 1970
    This little cookbook provides everything you need to make common Swedish foods. The recipes cover a range of different breads, spreads, pickles, meats and fish, and even alcohol. The breads are heavy on whole grains, such as rye, and are often dense and good for spreads. There are even recipes for pickled herring and for sausages (in casing). These are not quick and convenient recipes, though many are simple. They are based in the traditional handmade way of cooking, without convenience foods an This little cookbook provides everything you need to make common Swedish foods. The recipes cover a range of different breads, spreads, pickles, meats and fish, and even alcohol. The breads are heavy on whole grains, such as rye, and are often dense and good for spreads. There are even recipes for pickled herring and for sausages (in casing). These are not quick and convenient recipes, though many are simple. They are based in the traditional handmade way of cooking, without convenience foods and with the expectation that you will use items over the next few days. There are drawings, but this is not a picture book with a lot of photos. I made the Akvavit and the Creamed Kale. The Akvavit was very simple and turned out really nicely--I liked it much better than the times I've tried commercial brands. The kale dish was simple and delicious. I look forward to making that one again. Overall this cookbook conveyed the feeling of someone who has a simpler life, doesn't rush about, and who likes to take time to make simple (staple) items for the kitchen.I received a digital copy of this book from the publisher. The review is my own.
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  • Dixie
    January 1, 1970
    Yumm! This volume is chock full of recipes and the nutritional anthropology stuff that I love in geographically specific cookbooks. I learned a lot about the culture and lifestyle aspects of the Swedish smorgasbord. The varied dishes range from those commonly on the table for year-round everyday meals to the specialties expected at seasonal celebrations or usually reserved for special occasions. Following a discussion of each dish, the methodology is described, then the specific amounts of each Yumm! This volume is chock full of recipes and the nutritional anthropology stuff that I love in geographically specific cookbooks. I learned a lot about the culture and lifestyle aspects of the Swedish smorgasbord. The varied dishes range from those commonly on the table for year-round everyday meals to the specialties expected at seasonal celebrations or usually reserved for special occasions. Following a discussion of each dish, the methodology is described, then the specific amounts of each ingredient are given, with measurements in both European and American standards. I thought the hand drawn illustrations give this volume a quaint, family heirloom cookbook quality. Even if you don't think you're a fan of Scandinavian flavors, the bread recipes alone are a treasure trove. I can't wait to try my hand adapting them to gluten-free versions. I voluntarily read an advanced review copy provided by the publisher via Netgalley and I offer my honest opinion in response.
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  • Deepa
    January 1, 1970
    Smörgåsbord by Johanna Kindvall is a fascinating read into the food and traditions of Sweden. I appreciated the historical background into the food and the illustrations were beautiful. I was impressed with the detailled instructions on how to make bread and even smoke your own fish. I have been to Sweden on numerous occasions, and though I have spent a lot of time with my Swedish friends, this book provided me with more information about Swedish food than my previous trips. I especially look fo Smörgåsbord by Johanna Kindvall is a fascinating read into the food and traditions of Sweden. I appreciated the historical background into the food and the illustrations were beautiful. I was impressed with the detailled instructions on how to make bread and even smoke your own fish. I have been to Sweden on numerous occasions, and though I have spent a lot of time with my Swedish friends, this book provided me with more information about Swedish food than my previous trips. I especially look forward to making the smoked fish salad and chicken salad. Many of the recipes are quite complex, particularly the bread making and I feel the book would suit more adventurous cooks. Readers would gain the most benefit from purchasing the book in hardcopy from rather than reading using Kindle, due to the wonderful illustrations by Kindvall. Thankyou to Netgalley for providing me an advance copy of the book in exchange for an honest review.
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  • Teresa
    January 1, 1970
    Smorgasbord: The Art of Swedish Breads and Savory Treats by Johanna Kindvall I love to cook. To me it is more of a hobby then a means of sustaining life.  This book is more then just a bunch of recipes. First of all you get a history to go with some of the dishes. This book features Swedish recipes. It gives you better understanding of why these dishes are served at certain holidays. It also has a bunch of tasty recipes. Including a starter recipe for sourdough. Which I have on my kitchen counte Smorgasbord: The Art of Swedish Breads and Savory Treats by Johanna Kindvall I love to cook. To me it is more of a hobby then a means of sustaining life.  This book is more then just a bunch of recipes. First of all you get a history to go with some of the dishes. This book features Swedish recipes. It gives you better understanding of why these dishes are served at certain holidays. It also has a bunch of tasty recipes. Including a starter recipe for sourdough. Which I have on my kitchen counter. The bread from it is AWESOME!! The books has recipes for soups, condiments, breads, main dishes, veggie dishes, desserts and more. This book is well worth it.  I actually read this book a while ago but was asked to hold my review until publication.  I received this book from the Author or Publisher via Netgalley.com to read and review.
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  • Karina
    January 1, 1970
    This is a wonderful, unpretentious cookbook .The name says it all ,Smorgasbord, bread(of some kind)on the table.The recipes really do sound good, are not over complicated and feasible for those who don't live in Scandinavia.(I'm thinking pickled dill cucumbers, chicken salad with peppery cress, smoked salmon salad with apples and horseradish,Danish remoulade and many more...)The drawings that illustrate the recipes are adorable but it would have been nice to have some photographs of for instance This is a wonderful, unpretentious cookbook .The name says it all ,Smorgasbord, bread(of some kind)on the table.The recipes really do sound good, are not over complicated and feasible for those who don't live in Scandinavia.(I'm thinking pickled dill cucumbers, chicken salad with peppery cress, smoked salmon salad with apples and horseradish,Danish remoulade and many more...)The drawings that illustrate the recipes are adorable but it would have been nice to have some photographs of for instance :different jars of pickled herrings and vegetables, a set table (winter, summer) with all of the trimmings of a real Smorgasbord....Http://booksdogsandcats.wordpress.com
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  • Carrie Ekeroth
    January 1, 1970
    This cookbook seems very authentic. It is more than just a cookbook, it gives a nice overview od some swedish vocabulary, customs, and habits. My husband is from Sweden, so I always enjoy a chance to learn more about his culture.The recipes themselves seem well-written with good instructions included. I am a picky eater and a vegetarian, so many if the recipes in this book don't appeal to me, but seem to be an authentic representation of swedish food. I'm very happy to have an authentic knäckebr This cookbook seems very authentic. It is more than just a cookbook, it gives a nice overview od some swedish vocabulary, customs, and habits. My husband is from Sweden, so I always enjoy a chance to learn more about his culture.The recipes themselves seem well-written with good instructions included. I am a picky eater and a vegetarian, so many if the recipes in this book don't appeal to me, but seem to be an authentic representation of swedish food. I'm very happy to have an authentic knäckebröd recipe now!
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  • Kristine
    January 1, 1970
    Smorgasbord by Johanna Kindvall is a free NetGalley ebook that I read in mid-August.Oh, this is exactly what a 1980s Minnesotan supper club would have - I know this food. There would be Swedish sliced breads, toasts, crackers, pates, cold cuts, wursts, relishes, cold mayo-based salads, and pickled veg & fish, and this book does amazingly well to frame it in an authentic Swede way with its kitsch, yet modern use of blocky 70s fonts and stencil-like sketches.
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  • Sarah
    January 1, 1970
    Oh it's just the best little book. I was charmed by 'Fika' a few years ago and now must own 'Smorgasbord' so I have an adorable, complementary set of Swedish recipes. I had a very emotional, nostalgic reaction to seeing a collection of recipes that includes several my Nana used to make for us. It's really a wonderful book to own, or to gift.I received a review copy from NetGalley. All opinions are my own.
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  • Leanetta
    January 1, 1970
    I liked this book a great deal. I enjoyed learning about the variety of foods served in Scandinavia. I can't wait to try some of these recipes. I also enjoyed the back story given by the author explaining the culture and food set-up over there. It makes me want to get on a flight and go there straight away just to eat. This is a great book for people wanting to try foods from other cultures or learn more about your own.
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  • Andréa
    January 1, 1970
    Note: I received a digital ARC of this book from the publisher through NetGalley.
  • Sarah
    January 1, 1970
    As someone of Swedish descent, this book caught my eye. I found it to be just the right of background information to go with the recipes. It is rare that a cookbook include a section on condiments. I also enjoyed that it included recipes for everyday, as well as for special occasions and holidaysI received this as an advanced reader copy from NetGalley, but I plan to purchase it when it is released.
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  • Rhonda Lomazow
    January 1, 1970
    A delicious introduction to the Swedish tradition of Smorgabord finger foods.Delicious recipies sweet and savory.A wonderful guide to this tradition.Thanks to Net galley&Ten Speed Press for advance readers copy for honest review,
  • Sammm
    January 1, 1970
    A digitized ARC of this book was provided by the publisher via NetGalley in exchange for an honest review.
  • Heather Brown
    January 1, 1970
    Amazing! I have been looking for recipes like these for ages, and now here they are from an awesome cook as well. I made the Curried Eggs with Crispy Onions for Easter and they were a big hit, even with the kids. The Chicken Salad and Toast Skagen were delicious packed lunches for me and my boyfriend. Our coworkers demanded that we bring more to share! I can't wait for later in the spring and beginning of summer when I can try out the Quick Pickled Vegetables.The drawings in the book were perfec Amazing! I have been looking for recipes like these for ages, and now here they are from an awesome cook as well. I made the Curried Eggs with Crispy Onions for Easter and they were a big hit, even with the kids. The Chicken Salad and Toast Skagen were delicious packed lunches for me and my boyfriend. Our coworkers demanded that we bring more to share! I can't wait for later in the spring and beginning of summer when I can try out the Quick Pickled Vegetables.The drawings in the book were perfect and felt very Scandinavian!
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