In 1898, Johanna Augusta Leontina Olsson sat in her room after the day's work and wrote down the recipes she used in the fine railway restaurant in Tillberga outside Västerås. She wrote them based on what reality was like for them at the time. That is to say, no refrigerators, no electric cookers, no ovens that you can control with precise temperature, no constant supply of raw materials, etc. That she was able to produce the most amazing menus and dishes with these basic conditions shows great skill in the kitchen. In this book, you'll find many of her original recipes, as well as some tips on how we might cook these dishes today. The book contains recipes, tips and curiosities, as well as stories about what life was like back then in a restaurant kitchen. Author: Mats Lundqvist Photographer: Leif Björklund
