A Raw Material: Blackcurrants by Jens Linder
Akt Förlag follows up its appreciated food series, A Raw Material, with new food booklets by chefs and food connoisseurs. This time it's a trio consisting of food stylist Niklas Hansen (Eggs), artist and musician Staffan Hellstrand (Sage), and the multifaceted chef and food writer Jens Linder, who have each chosen a raw material.

With A Raw Material: Blackcurrants by Jens Linder, Akt Förlag wants to complement the fine and comprehensive cookbooks with a smaller format. Food booklets that can easily be picked out in everyday life, packed for the countryside, or given instead of the traditional wine bottle at a dinner party – simply the perfect gift.

Each food booklet contains a personal foreword and 10 recipes for the chosen raw material, and is provided with staples that also make them easy to put in a binder for one's own recipe collection.

Jens Linder (b. 1964), is a chef, food writer with a passion for food history, and author of about 20 cookbooks and the audiobook From Gooseberry Cream to Kimchi. Has a Bachelor of Arts in literature and has been awarded the Guldpennan and the Tore Wretman Medal.

Said about the previous food booklets (April 2025):

\"New era cookbooks\"
Jan Ekholm, SvD Mat&dryck

A Raw Material: Onion by Siri Barje
A Raw Material: Butter by Charlotte Birnbaum
A Raw Material: Lamb by Karin Fransson
A Raw Material: Ginger by Susanne Jonsson
A Raw Material: Capers by Annina Rabe
Title: A Raw Material: Blackcurrants
ISBN: 9789198974775
Binding Type: Paperback
Language: Swedish