LEADER 00000nam a22004573i 4500 
001    EBC310699 
003    MiAaPQ 
005    20200713055119.0 
006    m     o  d |       
007    cr cnu|||||||| 
008    200713s2005    xx      o     ||||0 eng d 
020    9780816696932|q(electronic bk.) 
020    |z9780816645138 
035    (MiAaPQ)EBC310699 
035    (Au-PeEL)EBL310699 
035    (CaPaEBR)ebr10159534 
035    (CaONFJC)MIL523385 
035    (OCoLC)476095761 
040    MiAaPQ|beng|erda|epn|cMiAaPQ|dMiAaPQ 
050  4 TX722.S8 -- H47 2005eb 
082 0  641.59485 
100 1  Henderson, Hélène 
245 10 Swedish Table 
264  1 Minneapolis :|bUniversity of Minnesota Press,|c2005 
264  4 |c©2005 
300    1 online resource (224 pages) 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
505 0  Intro -- Contents -- Acknowledgments -- Introduction -- 
       Swedish Holidays, Customs, and Celebrations -- FROM HEAVEN
       : Hot and Chilled Soups -- Chilled Rose Hips Soup with 
       Whipped Cream -- Chilled Blueberry Soup with Citrus-
       Infused Crème Fraîche -- Vanilla Rhubarb Soup -- Yellow 
       Pea Soup with Bacon, Cherry Tomatoes, and Parsley -- 
       Vegetable Soup with Prosciutto-Filled "Gnocchi -- Nettle, 
       Sorrel, and Baby Spinach Soup with Garlic Croutons -- 
       Asparagus and Yukon Gold Potato Soup with Roasted Tomatoes
       -- Potato and Leek Soup with Fried Parsley -- Red Beet 
       Soup with Carrots and Balsamic Vinegar -- Lentil Soup with
       Roasted Garlic and Baby New Potatoes -- Grilled Fish Soup 
       with Saffron and Bacon -- Sweet Pea Soup -- Wild-Mushroom 
       Soup -- FROM THE EARTH: Potatoes -- Baby New Potatoes with
       Sea Salt and Dill -- Grilled Baby New Potato Salad with 
       French Green Beans and Mint -- Layered Three-Cheese Russet
       and Sweet Potato Gratin -- Potato Salad with Herb 
       Vinaigrette, Olives, and Red Onions -- Tricolored Potato 
       Hash with Bacon, Corn, and Roasted Red Pepper -- Jansson's
       Temptation with Smoked Salmon and Capers -- Skillet-
       Roasted Potatoes with Fresh Herbs and Lemon -- 
       Hasselback's Potatoes -- Potato Pancakes -- Classic Mashed
       Potatoes -- Potatoes Cooked in Cream and Dill -- 
       Vegetarian Potato Lasagna -- FROM THE FOREST AND THE FARM:
       Meat, Game, and Chicken -- Absolut Wild Game with 
       Chanterelle Mushrooms -- Roasted Rack of Venison with Herb
       Vinaigrette -- Beef Tenderloin with Sweet Corn Sauce -- 
       Juniper- and Lavender-Marinated Rack of Lamb -- Calf's 
       Liver with Bacon and Caramelized Onion -- Roasted Garlic 
       and Sun-Dried Tomato Stuffed Loin of Pork -- Oven-Baked 
       Veal Roast with Parsley Vinaigrette -- Swedish Meatballs 
       with Gravy -- Chicken with Prosciutto and Gruyère Cheese 
       with Apple-Pomegranate Relish -- Rosemary Chicken Skewers 
       with Bacon-Wrapped Figs 
505 8  Chickenschnitzel with Caper Berries, Parsley, and Lemon --
       Pineapple-, Orange-, and Lime-Marinated Chicken Breast -- 
       Roasted Chicken with Root Vegetables -- FROM THE SEA: Fish
       and Shellfish -- Aquavit and Dill-Marinated Salmon -- 
       Gravlax with Mustard-Dill Sauce and Fresh Baby Spinach -- 
       Smoked-Salmon Tartar -- Grilled Salmon Fillets with 
       Tarragon and Pink-Peppercorn Sauce -- Grilled Salmon 
       Fillets with Herb Butter and Cucumber Salsa -- Oven-Baked 
       Whole Salmon with Dill, Rosemary, and Lemon -- Marinated 
       Arctic Char with Whitefish Roe Sauce -- Grilled Fish 
       Kebabs with Tomato Salad -- Cabbage-Wrapped Sea Bass with 
       Saffron Sauce -- Halibut with Fresh Herb Crust -- Fillet 
       of Sole with Lemon Sauce and Baby Artichokes -- Fillet of 
       Sole with Leeks, Tomatoes, and Olives -- Grilled Lake 
       Trout with Lemon and Mint -- Cornflake-Crusted Crispy 
       Fried Freshwater Perch -- Lake Trout Stuffed with Tomatoes
       and Garlic -- Shrimp with Orange, Tomato, and Tabasco -- 
       Crayfish Feast -- FROM THE GARDEN: Vegetables and Salads -
       - Spring Green Beans with Anchovies, Tomatoes, and Olives 
       -- Celery Salad -- White Asparagus Salad -- Lemongrass and
       Lime Cucumber Salad -- Roasted Baby Beet Salad -- 
       Dandelion Greens Salad with Gooseberries and Cilantro 
       Vinaigrette -- Dandelion Greens with Bosc Pears and 
       Shallots -- Apple-Jalapeño Red Cabbage Salad -- Pizza 
       Salad -- Brussels Sprouts with Caramelized Onions and 
       Italian Sausage -- White Bean Salad with Roasted Red 
       Peppers and Cherry Tomatoes -- Refried Hot and Sweet 
       Swedish Brown Beans -- Red Beet Latkes with Crème Fraîche 
       and Chives -- Lentil Salad with Radishes -- FROM THE DELI:
       Sandwiches -- PLT: Pancetta, Lettuce, and Tomato Sandwich 
       -- SLT: Salmon, Lettuce, and Tomato Sandwich -- Grilled 
       Cheese Panini -- Sandwich Cake (Traditional) -- Sandwich 
       Cake (Grilled Vegetable) -- Curried Egg Salad Sandwiches 
       with Sunflower Sprouts 
505 8  Arctic Shrimp and Cucumber Sandwiches with Chipotle Crème 
       -- Gravlax and Nasturtium Sandwiches with Mustard-Dill 
       Sauce -- Smoked Salmon Sandwiches with Herb Butter -- Lime
       -Marinated Chicken Salad Sandwiches with Radicchio and 
       Olives -- Whitefish Roe Sandwiches with Chives and 
       Shallots -- FROM THE CHICKEN COOP: Eggs, Waffles, and 
       Pancakes -- Oven-Baked Swedish Bacon Pancake, 4-1-1 
       Pancake -- Waffles with Lingonberries -- Swedish Pancakes 
       -- Swedish Pancakes with Bacon, Shrimp, and Corn Filling -
       - Swedish Pancakes with Wild-Mushroom Filling -- Swedish 
       Pancakes with Arctic Shrimp Filling -- Lost Eggs with 
       Serrano Ham and Baby Spinach -- Fresh Herb Omelet with 
       Gravlax -- Lox and Cream Cheese Quiche -- Potato Quiche 
       with Prosciutto -- Frittata with Potatoes, Salmon, and 
       Tomatoes -- FROM THE OVEN: Desserts, Pastries, and Bread -
       - Saffron and Raisin Buns (Santa Lucia Buns) -- Fat 
       Tuesday Buns -- Bullar -- Sweet Rolls with Almond Paste --
       Cinnamon Rolls -- Cardamom Rolls -- Apple-Cranberry 
       Coffeecake -- Dream Cookies -- Whiskey Gingersnaps -- 
       Pearl Sugar Cookies -- Swedish Cheesecake -- Three-Berry 
       Birthday Cake -- Cloudberry Shortcakes -- Flourless Meyer 
       Lemon Apple Cake with Vanilla Sauce -- Rice Pudding à la 
       Malta -- Rice Pudding Crème Brûlée -- Rhubarb Crisp -- 
       Soft Rye Bread -- Swedish Crisp Bread -- FROM THE BAR: 
       Beverages -- Berry Juice -- Strawberry-Papaya Juice -- 
       Blueberry Lemonade -- Gooseberry Juice -- Fresh Cranberry 
       Juice -- Strawberry-Rhubarb Juice -- Glogg -- Aquavit -- 
       Rose Hips Tea -- Nettle Herb Tea -- Chamomile Tea -- FROM 
       THE FOREST: Wild Berry Preserves -- Cloudberry Preserve --
       Raspberry Preserve -- Gooseberry Preserve -- Strawberry 
       Preserve -- Blood Orange Preserve -- Lingonberry Preserve 
       -- Cranberry Relish -- Absolut Cranberries with Lavender 
       Honey -- Index -- A -- B -- C -- D -- E -- F -- G -- H -- 
       I -- J -- K -- L -- M -- N -- O 
505 8  P -- Q -- R -- S -- T -- V -- W -- Y 
520    Drawing 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 star of Swedish cuisine, The Swedish Table 
       contains more than 125 recipes, including Lentil Salad 
       with Radishes (Linssallad), Aquavit and Dill Marinated 
       Salmon (Gravlax), Swedish Meatballs with Gravy 
       (Köttbullar), and the traditional pastry, Bulla 
588    Description based on publisher supplied metadata and other
       sources 
590    Electronic reproduction. Ann Arbor, Michigan : ProQuest 
       Ebook Central, 2020. Available via World Wide Web. Access 
       may be limited to ProQuest Ebook Central affiliated 
       libraries 
650  0 Cooking, Swedish.;Sweden -- Social life and customs 
655  4 Electronic books 
776 08 |iPrint version:|aHenderson, Hélène|tSwedish Table
       |dMinneapolis : University of Minnesota Press,c2005
       |z9780816645138 
856 40 |uhttps://ebookcentral.proquest.com/lib/sinciatw/
       detail.action?docID=310699|zClick to View