Cookbooks

Cookbooks are one of the few genres of book that are used rather than simply read. A good cookbook gets stained, develops a broken spine and still survives three house moves.

Our range of more than 250 titles is curated rather than bought for volume. The selection is based on which books genuinely add something, namely the standard works that other books refer to, the titles that changed the way food is cooked, and those so well made that they work just as well in a restaurant kitchen as they do at home.

The section is organised into nine parts. Cuisines & Cultures sorts books geographically, from France and Italy to Japan, South Asia and Latin America. Ingredients & Technique instead starts with what is being cooked and how, covering meat and charcuterie, vegetables, pasta and pizza, grilling, fermentation and cheese. Bread & Baking covers sourdough, patisserie, cakes and desserts. Drinks covers wine, cocktails and coffee.

Reference Works brings together the core reference literature, Learn to Cook the books that build the foundations, and Everyday Cooking the dinners that need to be ready on a weeknight.

Restaurants & Chefs and Food Writing sit somewhat apart. These are books that are just as likely to be read on the sofa as used at the stove, including restaurant documentation, chef memoirs, food history and reportage.

The range includes both Swedish and English titles, as well as international publications rarely found in Swedish bookshops.