An illustrated lifestyle cookbook on the Swedish tradition of fika--a twice-daily coffee break--including recipes for traditional baked goods, information and anecdotes about Swedish coffee culture, and the roots and modern incarnations of this cherished custom.
ANNA BRONES is a writer and marketing manager for the online magazine, EcoSalon, where she writes the popular weekly food column "Foodie Underground," covering emerging food trends. She is Swedish-American, has lived in Sweden, and has a deep love of Swedish food, culture, and traditions. Her writing has appeared in the magazine A Women's World Again, and in online publications including Gadling, Matador, and The Huffington Post.
"The book is a delicious compendium of nearly 50 illustrated
recipes inspired by Brones and Kindvall's childhoods, equally
fueled by Fika. The cookies, cakes and breads (including savory
variants) tap right into a growing, universal quest to achieve a
more laid-back European lifestyle."
--Lindsey Tramuta, New York Times T Magazine
"As accessible as it is insightful, Fika is a baking book
mixed with etiquette how-to and cultural know-how, iced with a
calendar of holidays and expressed as a work of illustrated art.
--Anne Bramley, Paste Magazine "Operating as both a noun and a verb, the finer points of the fika are sometimes lost on outsiders--until now. Writer Anna Brones and illustrator Johanna Kindvall compiled the history and practice of the fika along with a collection of recipes for Swedish baked goods in their release "Fika: The Art of the Swedish Coffee Break. [...] For those looking to bring fika vibes to their lives, the book is a wealth of Swedish recipes and cooking tips. Swedish classics like kanelbullar (cinnamon buns spiced with cardamom) and hasseln tsflarn (simple cookies best dipped in a fresh cup of coffee) are easily explained and aided by Kindvall's upbeat illustrations. The visual component of the recipes especially comes in handy for more elaborate specialties like lussekatter (saffron buns). Beyond the classic sweet-baked goods associated with fika, the book gives recipes for savory sm rg sbords, jams, drinks and more contemporary recipes like the ultra-rich chokladbollar (chocolate balls that are, admittedly, mostly butter)."
--Hans Aschim, Cool Hunting