The Swedish Meatball Bible

The Swedish Meatball Bible is a tribute to the legendary meal: small meatballs with mashed potatoes, creamy gravy, lingonberries and pickled cucumber. Some claim that it was the Swedish warrior king, Karl the 12th, who brought the concept of meatballs to Sweden from the battlefields of Turkey. Others say that the global success has more to do with the steady growth of IKEA store restaurants. Be that as it may, in the Swedish Meatball Bible, the reader will find the whole truth and nothing but the truth on meatball history, a rather hipster deep dive into the nitty gritties of Swedish Meatball perfection, and a ton of never-before-seen recipes on anything meatball, ranging from meatball calzone, through the first roman recipe to the madly inspired "pickled fried meatball" of the authors own making.
The team behind the book lacks neither enthusiasm, nor expertise, with Claes Grahn-Maoller, former chef at several Michelin star establishments in Stockholm, Sweden and Paris, France.
Beautifully illustrated ― to the verge of meatball photo art ― by Swedish photographers Sofia Ejheden and Nina Schwab, this tomb of meatball wisdom also gives useful pointers on how to make your own meatball snow lantern, meatball earrings and ― what would the world be without it ― a parsley/meatball crown!

Hans-Olov Oberg is a reformed Investment Banker turned Crime Novel Writer and Publisher. He began his career as a Business Intelligence Analyst with seb, and then spent a number of years as a Financial Editor with a business weekly. In the mid-nineties, he dived headfirst into the financial markets and a number of years with Deutsche Morgan Grenfell, Folksam Asset Management–and worse firms– ensued. Since 2008 he devotes full time to his crime novels and running the publishing company Bullet Point Publishing. He is also an arranger of meatball contests and a enthusiastic amateur chef

Claes is a well known chef in Sweden, with wide ranging experience of a number of Micheline Guide star restaurants in Stockholm, Sweden and Paris France. He is the brain and the palate behind all the original recipes in this book.

Ralph is a serial entrepreneur, meatball enthusiast and currently member of the top management team of ICA - a nation wide food retail chain in Sweden.