Cooking, Sweden – By Kerstin Olsson Van Gilder.
Kerstin Olsson Van Gilder came to America from Sweden in 1961. Kerstin refers to Swedish foods as “cooking the naturally delicious way.” Recipes include glogg, black soup, ham rolls, crayfish, Swedish meatballs, potato dumplings, Swedish pastry, and cocoa balls.
Spiral bound, 5-1/2 x 3-1/2″, 160 pages. ISBN 0-941016-52-8