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Swedish Food

FAST WORLDWIDE DELIVERY

Title: Swedish Food

Author: Erik Lindegren

Publisher: Esselte

Publication Date: 1956

Format: Hardback

This book is in good condition for its age other than some minor signs of wear.

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FREE WORLDWIDE DELIVERY ON ALL ORDERS OVER £30

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Please note: If you see a delivery charge of 0.00 when buying collections of books, this is because an accurate postage amount needs to be charged based on your location which varies greatly for each country with a product of this size. We will contact you via email for the delivery charge if you have paid for this item and have not paid any shipping. Unfortunately we cannot offer free delivery on book collections due to their size and weight.

In the unusual event that you are not entirely satisfied with your book you have 14 days to request a full return/refund (incl. return shipping costs). After which time we unfortunately won't be able to offer you a refund or exchange. Refunds will be paid on receipt of the returned item.

There are certain situations where a partial refund may be more satisfactory/appropriate. In this case you will not need to return the item, but instead simply email a photograph of the product plus an explanation of your request. For additional information about refunds and returns, please see our full policy here.



Reader's note

The publisher of this book believes that you will enjoy making or renewing your acquaintance with Swedish food. Besides the famous smorgasbord, with all its delicacies and appetizing tid-bits, the Swedish kitchen boasts specialties of other kinds. For in a country so far North, with a relatively serve climate, food and the preparation of food are regarded as important. Culinary imagination and skills are highly developed in Sweden, and both housewives and professional cooks, aware that good, well prepared food is always appreciated take pride in their handywork. This book makes it possible for you to prepare 200 of the best Swedish dishes, breads and cookies in your own kitchen. This is a unique book and would be an interesting read for any budding chef.