{"id":2163,"date":"2020-01-11T08:00:00","date_gmt":"2020-01-11T07:00:00","guid":{"rendered":"https:\/\/www.senses.se\/en\/book-review-brodmat\/"},"modified":"2025-06-16T19:18:44","modified_gmt":"2025-06-16T17:18:44","slug":"book-review-brodmat","status":"publish","type":"post","link":"https:\/\/www.senses.se\/en\/book-review-brodmat\/","title":{"rendered":"Book Review: Br\u00f6dmat"},"content":{"rendered":"\n

You’ve likely encountered her on television. Most recently, she appeared in “Timjan, tupp och t\u00e5rta<\/a>” on SVT. This is Lisa Lemke<\/strong>, a familiar face on TV and author of several cookbooks. Her latest book, “Br\u00f6dmat<\/strong>” (Bread Food), is the subject of this review.<\/p>\n\n\n\n

I previously reviewed a cookbook<\/a> by Zeina Mourtada<\/strong>, a friend and colleague of Lisa’s. Zeina and Lisa have appeared together in the cooking program mentioned above, and Zeina even contributes a recipe to Lisa’s book.<\/p>\n\n\n\n

\"Br\u00f6dmat<\/a>
Empanadas and good reading this afternoon. Photo: Jessica Lycker \/ senses.se<\/figcaption><\/figure>\n\n\n\n

As the title suggests, the book focuses on bread, specifically bread as the central component of a meal. In her foreword, Lisa states, “…in my world, you have a dinner as long as you have a good bread to start from<\/em>“.<\/p>\n\n\n\n

Bread is a global staple food with a history spanning millennia. Bread-based dishes continue to be a significant part of our food culture. However, in contemporary society, overconsumption, particularly of less nutritious options, is a common issue. It’s advisable to reduce the intake of white flour, regardless of its contribution to appealing bread textures. Furthermore, flour quality has diminished over time; modern bread often lacks the nutritional density of loaves from previous decades, such as the 1950s.<\/p>\n\n\n\n

The subsequent chapter, a flour school<\/strong>, explores various flour types and their suitability for specific bread applications. For instance, the selection of flour for pizza dough can vary significantly, although a high gluten content is generally recommended. Rye flour is presented as ideal for pirogues, while whole grain spelt is suggested for a hearty dark breakfast loaf. This section also offers practical baking tips and considerations for successful bread making.<\/p>\n\n\n\n

The book then transitions into chapters featuring recipes for pizza, pirogues, tortillas, pita bread, and substantial sandwiches, alongside instructions for homemade breadcrumbs. Each recipe includes a brief introduction outlining its origins and an estimated preparation time, including any rising time required.<\/p>\n\n\n\n

\"Br\u00f6dmat<\/a>
I chose to make empanadas from “Br\u00f6dmat”. Photo: Jessica Lycker \/ senses.se<\/figcaption><\/figure>\n\n\n\n

The chapter titled “r\u00e4dda br\u00f6det<\/strong>” (save the bread) is particularly noteworthy. I advocate for minimizing food waste and strive to utilize entire vegetables in my cooking. While some food waste is unavoidable, reducing it should be a universal goal. Bread is frequently discarded \u2013 perhaps a leftover crust or a loaf that has dried out. Many people typically dispose of such bread, or possibly feed it to waterfowl.<\/p>\n\n\n\n

However, bread can be repurposed. Consider using it for breadcrumbs, bread pasta, or as an ingredient in meatballs. When was the last time you enjoyed fattiga riddare<\/strong> (French toast)? Exactly. Instead of discarding stale bread slices, transform them into a delicious dish.<\/p>\n\n\n\n

Beyond bread-based dishes, the book also includes recipes for sauces, dips, and spice blends. This offers a diverse selection, ranging from berbere<\/strong> and baba ganoush<\/strong> to hummus<\/strong> and guacamole<\/strong> \u2013 all excellent accompaniments to bread.<\/p>\n\n\n\n

One element I found lacking, although understandably so, is the inclusion of breads intended to be eaten *with* meals, as opposed to *constituting* the meal itself. While recipes for bagels, pita bread, and flatbread are present, a dedicated recipe for a bread suitable for accompanying a meal is absent. This isn’t the book’s primary focus (as mentioned in the foreword), and other resources cater to that niche, but I would have appreciated at least one recipe \u2013 even a concise one \u2013 from Lisa for a hearty bread designed to complement a meal.<\/p>\n\n\n\n

Overall, I am very pleased with the book. It’s written with evident enthusiasm by someone passionate about their craft, reflecting a genuine love for cooking. The recipes are well-crafted, and I appreciate the inclusion of information on flour types and baking tips, as well as the introductory notes accompanying each dish.<\/p>\n\n\n\n

The photographs are appealing and varied. I appreciate the inclusion of images featuring the cookbook author, as well as both finished dishes and preparation stages, offering a balanced visual presentation.<\/p>\n\n\n\n

\"Br\u00f6dmat<\/a>
Photo: Jessica Lycker \/ senses.se<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

You’ve likely encountered her on television. Most recently, she appeared in “Timjan, tupp och t\u00e5rta” on SVT. This is Lisa Lemke, a familiar face on TV and author of several…<\/p>\n","protected":false},"author":1411,"featured_media":5602,"comment_status":"open","ping_status":"close","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[6,52,78],"tags":[],"coauthors":[120],"class_list":["post-2163","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-books","category-food","category-recipes"],"yoast_head":"\nBook Review: Br\u00f6dmat - Senses<\/title>\n<meta name=\"description\" content=\"Book Review of Lisa Lemke's book br\u00f6dmat. We get tips on pizza, pierogi, savory bread, and breadcrumbs. 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