The cookbook chosen as the best in the world presents Inko local food recipes.
The book written by Daniela Andersson (left) won the “Oscar” of cookbooks. The book has been translated into Finnish by Anna Paljakka. Daniela Andersson, Tuuli Lindgren
Journalist living in Inkoo by Daniela Andersson written and photographed cookbook Tack för maten, mamma! has been published in Finnish. Last year, the work was chosen as the world’s best cookbook in the Gourmand World Cookbook Awards competition in the Nordic category.
The Thank you for food mother book is based on Marieberg’s farm in Inko by Carola Landers to my own and family recipes. Local food, practicality and timelessness are emphasized in the recipes, and fish and game dishes play an important role.
Carola Landers’ son is behind the idea of the book Thomas Landers, who asked his childhood friend Andersson to write a book about Marieberg’s recipes. Andersson was immediately enthusiastic about the idea. A four-year project began, during which Andersson spent hours at Marieberg’s farm, watching Carola Landers’ cooking, the family’s family celebrations, and fishing and hunting trips.
The result was a cookbook where you can enjoy simple, but tasty food, respecting the ingredients available nearby. An important part includes, among other things, self-grown potatoes and asparagus. Carola Landers’ guideline in recipes is that cooking should not be difficult.
– Local food is becoming mainstream. It is important to appreciate the seasons and natural gifts and respect what we get from nature, Andersson said at the launch of the Finnish version of the book.
Winning at the Cookbook Oscars
Last year, the original Swedish version of the book Tack för Maten, Mamma! won the title of the world’s best cookbook in the Nordic category at the Gourmand World Cookbook Awards.
Andersson had submitted his book to the competition himself, and finally he received a notification in his e-mail about the win in the Nordic category and an invitation to Paris for the two-day award ceremony. It turned out on the spot that the book had won not only in the Nordic category, but also in the Best of the Best 25 years category.
– It felt absolutely amazing and humbled me. I suddenly started rewriting my speech. The event was like an Oscar gala, Andersson said at the book launch event.
More than 1,000 cookbooks from 175 different countries around the world competed for prizes in the competition.
One of the recipes in the book is the recipe for Inkoon limpu. This is how you make delicious bread for the Christmas table.
Inko’s limp
3 balls
1 l buttermilk
Grated peel of 1–2 oranges
1.5 packets of yeast
3 dl of syrup
2–3 dl of malt
7 dl coarse rye flour
5 dl fine rye flour
4–5 dl wheat flour
1 tablespoon of salt
1. Soak the yeast in a small amount of lukewarm water.
2. Mix all the ingredients except wheat flour.
3. Leave to rise for 1-2 hours.
4. Add wheat flour. Stir. The dough should be quite loose.
5. Pour the dough into breaded or parchment-lined pans.
6. Bake in the oven for 1 hour and 20 minutes at 170 degrees.
7. brush with syrup water a few times during baking.
Recipe: Thanks for the food, Mom! (AtlasArt, 2022)