OmniScriptum Cuisine suédoise : Suède, renne, peuple Sami, boulette de viande, sauce, confiture d'airelles, produit laitier, fruits à noyau, Blåbärssoppa, rutabaga, galette de pommes de terre Broché

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Swedish cuisine tends to be practical and sustaining but due to Sweden's large north-south extent there have been regional differences. Historically, in the far North, meats such as reindeer, and other (semi-) game dishes were eaten, some which have their roots in the Sami culture, while fresh vegetables have played a larger role in the South. Many traditional dishes employ simple, contrasting flavours; such as the traditional dish of meatballs and gravy with tart, pungent lingonberry jam (slightly similar in taste to cranberry sauce). Swedish cuisine can be distinguished from that of its neighbours in Norway and Finland, with the dishes often being more sweetened. Swedish cuisine could be described as centered around cultured dairy products, crisp and soft breads, berries and stone fruits, meats like beef and pork, seafood, shellfish, fish, pickled fish (and pickled vegetables), with vegetable staples including potato and the kale and cabbage families. Potatoes are often served as a side dish, most often boiled with a sauce.