Food blogger and rock guitarist Frederik Zäll is joined this time in his Lyxlagat series. It is none other than the head pastry chef at Operakällaren, Daniel Roos, who assists with extravagant sweets, big and small. The sparring between the two makes the book extra fun. On one side, a polished and powdered sugar-dusted fine player, and on the other, a rustic rocker with a focus on luxury and well-being. Together, the two form a perfectly balanced dessert dish with countless delicacies on the dessert menu. The dishes are simple but luxuriously spruced up even in this book, and a couple of them require a bit more demanding preparations. But if you liked the previous books in the Lyxlagat series, you will happily recognize yourself. Here you will find zest for life, culinary enjoyment, and of course, tips on drinks for the confectioners and their own music tips for the solidifying chocolate or the slowly simmering caramel sauce. ABOUT THE AUTHORS FREDERIK ZÄLL has a great interest in cooking and shares this both in this, his fourth book for Grenadine, and previously also on a blog with the magazine Allt om mat (blogg.alltommat.se/lyxlagat). The previously very popular Lyxlagat hemma, Lyxlagat i lergryta, and Lyxlagat på grillen are naturally followed here by desserts. It can also be mentioned here that Lyxlagat i lergryta was nominated in the World Cookbook Awards. Finally, in addition to creating pleasure for the palate and eye, Frederik is also a guitarist in the rock band Eskobar, with over half a million records sold. DANIEL ROOS is 28 years old and, despite his young age, has been the head pastry chef at the venerable Operakällaren in Stockholm for four years. In May 2009, he also got a long-awaited place in the Swedish Culinary Team but is best known from the Crown Princess's wedding in June 2010 where he was responsible for the magnificent wedding dessert.
Title: Lyxlagat sött & gott
ISBN: 9789186287054
Binding type: Hardcover
Language: Swedish