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Stefan Ekengren has kept the potato close to his heart throughout his entire career as a chef, and here he writes the love letter that this humble ingredient rarely gets. The book covers the techniques and the distinctions nobody else bothers to explain, namely the difference between stomp, mash and purée, how to get a duchess potato's texture just right, and what actually separates palt from kroppkakor. Svenska Dagbladet called it a must for anyone into food, and BTJ gave it top marks. It's a book about a single ingredient, and that's exactly why it works so well.
Format: Hardcover
Number of pages: 189
Language: Swedish
First published: 2022
