Lingonberries, elderberries, rhubarb and horseradish. On the basis of Swedish flavors and ingredients, Margareta Schildt-Landgren and Christina Uhlin have made a beautiful book. Here you will find everything from cinnamon rolls and bread to dill pickled cucumber and marinated salmon. And in addition to our beloved classics, Margareta Schildt-L works on including thyme, sea buckthorn, truffles and spetskålsdolmar with minced lamb. To use the Swedish raw materials and be gentle with the flavors makes great results. This book is a perfect gift for every international Swede, foreign customer or partner as well as a gold mine for those who want to learn more about traditional Swedish cooking.