A Raw Material, Lamb by Karin Fransson
Akt Förlag is launching a new food series, A Raw Material, featuring chefs and food experts.
With A Raw Material Lamb by Karin Fransson, Akt Förlag aims to complement the fine, comprehensive cookbooks with a smaller format. Food booklets that you can easily pull out in everyday life, pack for the countryside, or give instead of the traditional wine bottle when you're going to dinner – simply the perfect gift.
Each food booklet contains a personal text and 10 recipes for the chosen raw material, and is equipped with staples that also make them easy to collect in a binder for your own recipe collection.
The first release in the series, A Raw Material, includes: Ginger, Capers, Lamb, Onion, and Butter.
Karin Fransson (b. 1951) has been responsible for the kitchen at Hotell Borgholm on Öland for over 40 years. During these years, she has used the island's wonderful products to create her dishes, where lamb and herbs played a significant role. In 2016, she was awarded a star in the Guide Michelin.
\"New era cookbooks\"
Jan Ekholm, SvD Mat&dryck
Title: A Raw Material: Lamb
ISBN: 97860
Binding type: Paperback
Language: Swedish