This is the biggest, most comprehensive book ever produced on the subject of the smorgasbord. In it, chef laureates Gert Klötzke and Niclas Wahlström have renewed the traditional Swedish buffet by presenting all the different courses in toothsome serving portions. Here you have more than 220 recipes, spanning all the way from the classic “small warms” and a rich verity of pickled herring to completely new small dishes and exiting vegetarian touches. Using this book, anyone can create their own personal smorgasbord to suit the occasion and the season of the year.