The cookbook “Komm du mir nach Hause” by Lotta Lundgren is certainly no ordinary cookbook. In “Komm du mir nach Hause”, 66 recipes for soups, meat and fish dishes, desserts and cakes are perfectly staged using colourful images that will make your mouth water. Each recipe is preceded by informative facts and some scurrilous ideas expressed in an unmistakeable language style that will put a smile on your face and simply make cooking fun.
The somewhat different cookbook for the “perfect wife”
The cookbook by Lotta Lundgren is different: It is designed to make us inventive so that we can find the right degree of spice, hotness and sweetness for ourselves. It also wants to encourage us to gradually find our personal cooking style. We are invited to “see, smell and taste” our meals and to look at what’s cooking in our kitchen. While cooking intuitively can be successful occasionally, tasting what you are about to serve is a tried-and-tested method.
We should ask ourselves again and again whether we really need to get closer to the perfect taste experience, or whether it’s already tasty enough for us. Only through personal and individual adjustments to the recommendations can we succeed in cooking meals that have a unique taste: the taste we know best ourselves, namely our own. This is precisely the approach taken by “the cookbook for the perfect wife”, showing how a little courage to be creative is enough to grab the sceptre in the kitchen and swing the wooden spoon without losing any sex appeal. That’s modern cooking with style, without much of a fuss or strict instructions.
Recipe ideas by ingredients – a kilo, a gram or a pinch?
As far as the lists of ingredients and measurements are concerned, “Komm du mir nach Hause” appears no different from other cookbooks at first glance. However, if we pay close attention to the message in this book, we understand what the author is trying to tell us: While recommended amounts are specified, they may not be sufficient for a perfect cooking result for everyone. It is up to the reader to reinterpret this information.
Because who can say how large the lemons should be when a cookbook mentions “two organic lemons”? And who decides how big a “medium-sized” chilli is? In particular, if we are told to use a “medium-hot” chilli, how are we supposed to know how hot the chilli can be to create a dish that is tasty without being too hot? The Scoville scale would help us, but unfortunately it is not used in traditional supermarkets.
In any case, wouldn’t we forfeit some of our own creativity if we were always to blindly follow strict instructions intended to give us certainty?
A cookbook with images subject to interpretation
Annoyed by scrupulously accurate measurements in traditional cookbooks, the author decided instead to provide a book with images that can be interpreted. The author was already thinking about the sense of what was then her first manuscript when she first got in touch with a publisher. She wanted a book that would enrich our culinary experience, but knew that the world certainly didn’t need yet another run-of-the-mill cookbook. The result was “the cookbook for the perfect wife” – a sub-title laden with irony and that without a doubt is just right for the confident woman of today who likes to cook but doesn’t always want to be perfect. Please do try this at home – a recipe suggestion from the book:
Minced chicken steaks with mango chutney and coconut rice
“Soak the dessicated coconut in some milk for at least 20 minutes. Grind the chicken breast fillets to medium-sized minced meat in a food processor. Briefly roast the cardamom in a pan until it releases its aroma, then use a mortar to grind. Mix the chicken mince, cardamom, egg, breadcrumbs, salt and drained dessicated coconut. Shape the mince into round steaks and fry in a pan in a little heated olive oil until golden on both sides. Then cover with a lid and allow the steaks to finish cooking at a low heat for approximately 10 minutes. Coconut rice: Put the rice, coconut milk, 300 ml water, salt and lime leaves in a pot. Cook as normal rice for approximately 20 minutes, but at a lower temperature until the rice has absorbed all of the fluid. Serve the chicken steaks with coconut rice, mango chutney and lime wedges.”
- 20 g dessicated coconut
- Milk for soaking the dessicated coconut (optional)
- 500 g fillet of chicken breast
- 1 tsp whole cardamom pods
- 1 egg
- 30 g breadcrumbs
- ½ tsp salt
- 250 g Basmati rice
- 1 tin coconut milk (400 ml)
- 4 lime leaves
- 1 pinch of salt
- Olive oil for cooking
Source: Lundgren, L. (2013), p.118/119, Komm du mir nach Hause, 1st edition, Neustadt an der Weinstraße: Neuer Umschau Buchverlag
Posted on 14.06.2017