---
product_id: 12262297
title: "Swedish Breads and Pastries Hardcover – December 9, 2010"
brand: "jan hedh"
price: "$117"
currency: NZD
in_stock: true
reviews_count: 8
url: https://www.desertcart.nz/products/12262297-swedish-breads-and-pastries-hardcover-december-9-2010
store_origin: NZ
region: New Zealand
---

# Swedish Breads and Pastries Hardcover – December 9, 2010

**Brand:** jan hedh
**Price:** $117
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** Swedish Breads and Pastries Hardcover – December 9, 2010 by jan hedh
- **How much does it cost?** $117 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.nz](https://www.desertcart.nz/products/12262297-swedish-breads-and-pastries-hardcover-december-9-2010)

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## Description

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## Images

![Swedish Breads and Pastries Hardcover – December 9, 2010 - Image 1](https://m.media-amazon.com/images/I/51MS5CsKwOL.jpg)
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## Customer Reviews

### ⭐⭐⭐ 







  
  
    Needs Editing
  

*by M***A on Reviewed in the United States 🇺🇸 on January 1, 2011*

Recently I've become interested in European baking, so I was waiting eagerly for the release of this book and ordered it as soon as it became available. I'm sorry to say it's not really about Swedish baking. There are a few Swedish bread recipes but most of the recipes are for French bread, Italian bread, focaccia, fougasse, croissants, Danish pastry, etc., i.e., pretty much what you would find in any baking book. Except that here the recipes are rendered in rather awkward translations from Swedish. Sometimes they're downright confusing. For instance regarding the gluten test: "If the dough comes apart too easily, it needs to be worked more. However if it bursts too easily, it has been worked too much." (?) And a bread glaze: "Mix 10 grams of potato flour and 50 grams of water. Boil 300 grams of water, whisk the flour and let it cook." Do you mix the 50 grams of water + flour into the 300 grams of water? Maybe, but I'm not really sure.I don't want to be too hard on this book; there are some good things about it. The photographs are very nice and the breads and pastries look appetizing. An experienced baker might be able to use the book despite the translation difficulties and be inspired by the beautiful photos. And there are a few very interesting recipes for Swedish breads such as wort bread, old-time syrup loaf, and coarse Skane bread--just the kinds of things I was hoping for. I don't even particularly object to quirky translations; they can be charming and funny, providing the underlying information is understandable. However, this book would have benefited immensely from better translation and editing.This book is published by Skyhorse Press, which seems to specialize in Swedish books. I own another book from Skyhorse Press called Swedish Cakes and Cookies, which I love. Swedish Cakes and Cookies has great photographs and is packed with recipes that are translated well, so maybe they can fix this book up a little in a later edition.

### ⭐⭐⭐⭐⭐ 







  
  
    Not Many Bread Recipes Call for "Vinegar" ...
  

*by G***O on Reviewed in the United States 🇺🇸 on October 28, 2011*

... but the substantial review of this book by "aceto" (vinegar) called on me, a Swede of sorts, to order it. He was just. It's an excellent cookbook for experienced and adventuresome bread makers. I've tried only one recipe specifically as presented in the book, but I've made similar versions of several of the Swedish breads and pastries, as well as versions of some of the non-Swedish breads included in the text. Yes, it's not all Swedish. Some of the recipes are ineluctably un-Swedish, utterly Mediterranean. Oh well. Also, as aceto reports, you'll need to use a kitchen scale rather than a measuring cup if you want to follow these recipes precisely. Once again, oh well. If you live in New York, or San Francisco, or a city of similar bread-making prowess, you'll probably want this book only for an occasional kitchen frolic since you can buy breads of the highest qualities close to home. And, sad to say, if you want this book because you live in some gawdforsaken place where good breads are not to be bought, you may find that the quality of flour and other ingredients available to you isn't sufficient to make great breads even with great recipes. Having given that warning, however, I'd say this is one of the best 'bread' books I've ever looked at.

### ⭐⭐⭐⭐ 







  
  
    It's a great book full of great photos on high-quality paper
  

*by M***N on Reviewed in the United States 🇺🇸 on July 13, 2015*

It's a great book full of great photos on high-quality paper. Recipes are interesting and often there are explanations à la America's Test Kitchen, with scientific information on baking, proteins, yeasts, flours, and other details.However, there are two negatives. First off: a book with Swedish bread in the title would be expected to have at least a majority of its content be Swedish recipes. The book contains more French and Italian recipes than Swedish ones.Second: the book publishers didn't edit the book for the American kitchen. Many recipes call for ingredients that are not common, not available or known by alternate names in the US. I would have liked to have seen this addressed. Another book on Swedish baking, FIKA (published by Two-Speed Press), addresses this issue by including information on how to purchase or substitute ingredients. I would recommend FIKA or the Larousse book of bread over this book, but I think this is a great baking resource nonetheless.

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*Product available on Desertcart New Zealand*
*Store origin: NZ*
*Last updated: 2026-02-14*