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Synopsis
The main ingredient in the recipes for Swedish hash, a dish known among the peasants of remote northern villages for its delectability and restorative powers, differ widely. The meats, offal, and grain that go into its preparation - an elaborate process of boiling, pickling, steaming, and stewing - can range from the heinous to the dangerous, and the results can be alternately emetic and sublime. The search for the most delicious dish of hash - the ultimate hash - forms the backbone of the blackly comic, marvellously innovative new novel from one of Sweden's most esteemed and best-selling authors. In a small town where an epidemic of tuberculosis rages, two very different men arrive to a scene of suffering accepted by the inhabitants not with stoicism or as a test of fate, but almost with glee. Robert Maser is a travelling garment salesman whose accent and demeanour betray the fact that he is actually the fugitive Martin Borman, the Nazi leader rumoured to have slipped past Red Army lines during the fall of Berlin. He engages the local schoolteacher, Lars, on the bizarre quest to find world's best hash, and together they wander the Swedish countryside, inviting themselves into peasant homes to sample the variety of humble family recipes. As their search becomes more impassioned, it becomes clear that their goal is much more than a culinary marvel, and that what they've really been seeking is the force of life that must present itself even in dark times.
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Review
' a book full of dark humour as well as pleasing comic inversions' -- New Statesman
'Lindgren is renowned as one of Swedish Literature's most accomplished stylists, and Geddes' translation does him justice' -- The Guardian
'extraordinary and enthralling dark comedy...completely absorbing'
'Quirky, thought-provoking and ingeniously organized' -- Times Literary Supplement
'readers of Lindgren's powerful and indivdual novels will find this rich in interest...moving as well as an intellectually challenging experience' -- The Independent
About the Author
Torgny Lindgren is widely hailed as one of the most prominent literary figures on the world scene today. He has been awarded the August Prize, the Swedish National Book Award, and the Nordic Prize, and his novels have been published in more than twenty-five languages.
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Hash
Seller: Crappy Old Books, Barry, United Kingdom
Seller rating 5 out of 5 stars
Hardback. Condition: As New. Hash (2004) by Tony Lindgren. The Overlook Press. ISBN: 9780715632642. Condition: As New. There are cookbooks that whisper politely about parsley and proper seasoning. There are others that become unexpectedly passionate about sourdough starters. And then there is Hash , a book that boldly declares that yesterday?s leftovers deserve considerably more respect than they have been receiving. It is, frankly, about time. For centuries, hash has suffered from an image problem. Mention the word and people tend to picture mysterious boarding-house suppers, military mess halls or that slightly suspicious pan at the back of the fridge which everyone keeps promising to deal with tomorrow. Tony Lindgren sets out to rescue hash from this culinary injustice, proving that it is not the desperate last refuge of the disorganised cook but a versatile, ingenious and occasionally magnificent way of transforming odds and ends into something entirely new. After all, civilisation itself was arguably built on not wasting perfectly good food. Published in 2004 , Hash celebrates one of cooking?s oldest and most sensible principles: if it tasted good yesterday, there?s every chance it can taste even better today with a little imagination. Meat, fish, vegetables, potatoes, herbs, spices and sauces all find themselves happily reunited in combinations that range from comforting to surprisingly sophisticated. One suspects refrigerators everywhere breathed a collective sigh of relief. The beauty of hash has always been its refusal to obey unnecessary rules. Recipes are more like friendly suggestions than constitutional amendments. A little more onion? Certainly. Different herbs? Why not? A handful of leftover roast vegetables that really ought to be used? Step right this way. Hash has always possessed the cheerful confidence to welcome almost anything to the party, provided it contributes something worthwhile. In that respect, it is considerably more tolerant than many dinner guests. Tony Lindgren writes with the reassuring authority of someone who understands that cooking should be enjoyable rather than intimidating. There is no sense that a misplaced sprig of thyme will bring civilisation to its knees. Instead, the emphasis is on flavour, practicality and the quiet satisfaction that comes from producing an excellent meal from ingredients that might otherwise have been overlooked. Reading this book today also feels oddly contemporary. Long before "food waste" became a headline issue and "sustainability" appeared on every supermarket noticeboard, home cooks had already mastered the ancient art of making something delicious out of whatever happened to be available. The old wisdom, it turns out, was quietly ahead of its time. There is also something deeply comforting about books devoted to humble food. While glossy television chefs compete to produce foams, reductions and edible flowers balanced precariously upon architectural towers of artisan beetroot, Hash calmly reminds us that a well-seasoned frying pan and a collection of leftovers can still achieve culinary greatness without requiring a chemistry degree. This copy remains in as new condition , preserving both its crisp pages and handsome presentation exactly as its publisher intended. It is ready to inspire a new generation of economical, inventive cooks?or simply to reassure anyone staring into the fridge wondering what on earth to do with half a roast chicken and three slightly lonely potatoes. From Crappy Old Books ?because the finest recipes are often born not from extravagant shopping lists but from cheerful improvisation. Hash is a celebration of thrift, imagination and common sense, proving once again that yesterday?s leftovers are simply tomorrow?s opportunities wearing different clothes. In an age where people happily pay restaurant prices for "deconstructed comfort food," there?s something wonderfully satisfying about a book that quietly replies, "We?ve been doing this for generations. We just called it supper.". Seller Inventory # 6920
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