LAGOM The Swedish art of eating harmoniously,Fika, Swedish, Sweden,TheSwedishFlicka,Lagom,Balanced Living, Simply Book


Shipping to United States: $5.00


This listing is for 1- (one) book: A LARGE sized book.
“LAGOM” The Swedish art of eating harmoniously “
-by Steffi Knowles-Dellner

192 pages
A large book 10” x 8”
Primary language: English


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This is a USED book - there is no escaping the fact it has been read by someone else and it will show small signs of wear and previous use. Overall, we expect it to be in very good condition, but if you are not entirely satisfied please get in touch with us.

Many items in The Swedish Flicka shop are new, however, I do offer some gently used and vintage items that are of excellent quality. materials


About the author (2018)

Steffi Knowles-Dellner is a Swedish food stylist, cookery writer and blogger who has lived and worked in Stockholm, Brussels, New York, Florence and the UK. Her blog, Always So Hungry, was recently highlighted as one of the UK’s top food blogs by The Sunday Times Magazine and shortlisted for the Good Housekeeping Food Award in 2015. She develops recipes for several Scandinavian brands, teaches Nordic cooking classes and is often interviewed about Scandinavian food in the press and on the radio. Steffi would much rather go fishing than bake cupcakes.


The book contains six chapters — Breakfast, Lunches, Sides, & Light Bites, Main Meals, Desserts, Baking, and lastly, Bits & Bobs. Even through the small handful of recipes I’ve tried I feel like I’m beginning to understand what Swedish cooking is about. Take the Buttermilk Breakfast Bowl w/ Crispbread) with only a few ingredients: the dish is lagom. A balance of flavours and textures using the right amount of ingredients. While one might say that it represents economy (especially in an Instagram world where anything perceived as “plain” — like a humble cereal — needs to be dolled-up with brightly-coloured fruits, syrups, or some such) when I tasted it I knew that it just enough — no more, no less. The more time I’ve spent with this book the more I’ve begun to view food differently (or at the very least, how food can look and be photographed).

If this cookbook is about balance where you’ll find healthy recipes you’ll also find indulgent recipes that embrace the enjoyment one gets from having a treat. Throughout the Dessert and Baking chapters she offers uncomplicated recipes that showcase desserts or treats that should be consumed guilt-free because, after all, if the rest of the meal was healthy then why not enjoy yourself? She discusses the Swedish practice of Fika — sitting down to enjoy a coffee with something sweet — and she offers seven different kinds of cookie recipes for just that occasion. I baked her Jam Thumb Cookies (using Lingonberry jam from IKEA of course!) and her Chocolate and Rye Cookies w/ cardamom (which didn’t turn out exactly as her photo but this is because I didn’t follow the directions and chill the dough long enough but they turned out to be very delicious and fudge-y anyways). Even breakfast found a little indulgence with her recipe for Indulgent Oat Porridge with brown butter and cream.



Lagom: n. just the right amount, balanced, harmonious.

This beautiful, fresh cookbook offers genuine insight into how Swedes eat and cook – with recipes that fit around the seasons, occasions, times of day, and appetite. Eating and cooking in tune with “lagom” means embracing food that is good for body and soul, unfussy, delicious and sustaining, and all in harmony. The Swedes understand that balance is everything – that you crave comforting food when a bitter wind is howling outside, that refreshing, lighter meals suit hot, hazy days, that a mid-morning bun is good for morale, and that a long, sociable lunch with friends and family on a Sunday is the most rewarding way to end the weekend. There is a time and place for every kind of food, and when everything is in equilibrium, you will be content and satisfied.



Every so often I get a cookbook that really surprises me or one that I learn a great deal from. When Lagom: The Swedish Art of Eating Harmoniously by Steffi Knowles-Dellner arrived in my mailbox I couldn’t tell you much about what I knew about Swedish cuisine (and if I am being honest here what I do know mainly comes from what I’ve picked up at the IKEA Swedish Food Market). If I were to say the words “Swedish” or “Scandinavian” to you what would come to mind? In my mind I think “natural”, “minimalist”, “out-doorsy”, and “healthy” (with a good dose of IKEA). Reading through Lagom, I don’t think I’m incorrect in thinking these things but their culinary breadth is so much deeper than that. One that is influenced by a particular idea — lagom.

Maybe as some of you read this you’re thinking about the Danish notion of hygge, however trendy this has become, lagom is a different word for another country. Knowles-Dellner feels that, for her, lagom is “the word that encapsulates the way [they] eat in Sweden” and it’s a word that can mean or refer to many things — adequate, in moderation, balanced, just right, sufficient, enough — are just a few ways given at the beginning of the cookbook of how lagom can be defined. In her introduction she goes on to explain that “Swedes take great pride in eating healthily, drawing on their own cooking traditions and the seasons’ offerings” and their “eating has never been about extremes — swinging from one day to the next between excess and denial — but about harmony and enjoyment.” This is where the fine lagom line is drawn, not as a boarder between ideals but as a point upon which different ideas balance.


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