Liselotte Forslin is a freelance food writer, food stylist and author of several cookbooks. She is passionate about food and communication and creates recipes that most people should feel comfortable with. Liselotte’s food is easy to pre pare, reasonably healthy and of course delicious. Rikard Lagerberg is a Swedish writer with roots in San Francisco, Stockholm and Sligo, who, after years of a typical Swedish diet, chose a vegetarian direction for himself in the 90s. He currently prepares to get his hunting license, not sure himself whether that will mean a shift in diet. Will he pull the trigger once face to face with the king of the forest?
Susanne Walström is a photographer based in Sweden, but with agents in both New York and Stockholm, she travels to wherever the next shoot may be. Her background in documentary work and news journalism helps her capture natural inter actions in a colourful and simple way. Her personal documentary style has been applied to a multitude of subjects, including several books about food. 48
About the Swedish Institute The Swedish Institute (SI) is a public agency that promotes interest and confidence in Sweden around the world. SI seeks to establish cooperation and lasting relations with other countries through strategic communication and exchange in the fields of culture, education, science and business. SI works closely with Swedish embassies and consul ates around the world. For more information about SI and Sweden, please visit Si.se and Sweden.se. Order more copies of this publication from Swedenbookshop.com, where you will find a range of Sweden-related material produced by the Swedish Institute. And why not download our iPad app Your Sweden at swedn.me/yoursweden? Do you have any views on this SI publication? Feel free to contact us at order@si.se.
The Swedish kitchen