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Ted Wärnåker goes through some fifty Swedish and international dishes, sauces and drinks, explaining where the names and the dishes actually come from. Why is Caesar salad called Caesar, and who was Jansson. The material draws on historical cookbooks and biographical sources, and the work has been done with more rigour than the format suggests. The book was named Best Book on Culinary History by the Gourmand Awards. 123 pages, which is to say exactly the right amount for a subject that otherwise easily turns into a pile of anecdotes.
Format: Hardcover
Number of pages: 123
Language: Swedish
First published: 2020
