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The Swedish Meatball Bible is a tribute to the legendary meal: small meatballs with mashed potatoes, creamy gravy, lingonberries and pickled cucumber. Some claim that it was the Swedish warrior king, Karl the 12th, who brought the concept of meatballs to Sweden from the battlefields of Turkey. Others say that the global success has more to do with the steady growth of IKEA store restaurants. Be that as it may, in the Swedish Meatball Bible, the reader will find the whole truth and nothing but the truth on meatball history, a rather hipster deep dive into the nitty gritties of Swedish Meatball perfection, and a ton of never-before-seen recipes on anything meatball, ranging from meatball calzone, through the first roman recipe to the madly inspired pickled fried meatball of the authors own making. The team behind the book lacks neither enthusiasm, nor expertise, with Claes Grahn-Moller, former chef at several Michelin star establishments in Stockholm, Sweden and Paris, France. Beautifully illustrated to the verge of meatball photo art by Swedish photographers Sofia Ejheden and Nina Schwab, this tomb of meatball wisdom also gives useful pointers on how to make your own meatball snow lantern, meatball earrings and what would the world be without it a parsley/meatball crown!
Claes Grahn-Möller, Ralph Lindgren, Hans-Olov Öberg