Even if today's grocery stores provide all conceivable types of food, we still enjoy gathering our own from the forest. The different mushroom, berry, fish and wildlife seasons ensure the arrival on our land of many people for a variety of reasons. The annual elk hunt, for example, is a highlight of the year for thousands of people from all walks of life, and the tales of the event are heard by thousands more.
It is debateable weather it is the nature experience or the food it provides that is most highly regarded, but there is a general consensus that food coming from the forest tastes particularly good. This is, naturally, the opinion of our foremost game chef, Gert Klötzke, who has compiled many of his best recipes, using all the forest's ingredients, into a book in which he also gladly shares his personal experiences with the reader. As a complement to the dishes, Karsten Thurfjell has compiled extracts from Swedish literature's hunting, fishing, mushroom picking and berry picking prose with contributions from the likes of Vilhelm Moberg and Linda Olsson among many others.