Food from the Fire; Niklas Ekstedt’s Book on Scandinavian Flavours of Open-Fire Cooking & Carina Brydling’s Exquisite ‘Naturally (Easily) Swedish’
Butter-Sautéed Arctic Char with Shallots, Cabbage & Creamed Potatoes and Wild Mushroom & Truffle Soup – Camp Ripan, Kiruna Arctic Sweden
