Wonderful book with great recipes.

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.

I use my bread machine often and these recipes are good to adjust for a bread machine.Elizabeth

I read all reviews about this book, and as a North German with a lot of North European Baking goods in mind.. I must say and agree, this book is more french style baking as every thing else, just another addition in my cook and baking book collection, not a must have one.

I am a professional baker and I have made a few recipes out of this book. First off the all the measures are completely off, where it stated in a recipe that melting butter was bad adding to the dough because it made the dough denser and not airy, the recipe asks for so much flour that the dough becomes denser in that recipe. I have now modified the recipe and follow my own recipe but use the technique that was given as advice.
The ghost writer is obviously not a baker and this whole book is now scrutinized by me, I don't trust one recipe when it comes to the measures of the book.
Another annoying part is they say x-amount of gram of yeast, but no where in the book does it state if they are referring to dry or fresh yeast.
If I had my name on that book I would cringe. Revise, Revise, Revise.