By Jonas Borssén (In Swedish)
Chileheads in Europe? Why not! After conquering the American, Asian, and African continents, the hot pepper has moved on...all the way to Sweden! There are lots of chile books out there, but this may well be the first to marry such classics as Roasted Romesco Salsa, Barbecue Ribs, and Texas Chile Con Carne with unusual recipes for Apple-Lingonberry Salsa, Black Currant Glaze, and North of the Border Chicken with Pasilla-Plum Mole. Eat the Heat features fresh-tasting international appetizers, main dishes, and desserts with over a hundred lively salsas, chutneys, barbecue sauces, and glazes that showcase the European entusiasm for the taste sensation that has then turning in their truffles.
190 pages, and full color. Order on line in the web shop.

By Jonas Borssén (In Swedish)
Jonas second book on hot & spicy food is titled ARCTIC HEAT - ”A Swedish Contribution to the Global Warming”. ARCTIC HEAT is the ultimate proof, which presents contemporary Swedish hot & spicy food and shows that the heatwave has reached Sweden once and for all. The book tells the history, and lore, and medicine value of six hot ingredients: mustard, horseradish, ginger, garlic, black pepper and chile pepper. You will also find 350 recipes that will warm up your kitchen as well as your soul: Arctic Venison Empanada With Rhubarb-Zucchini-Ginger Chutney, Arctic Burger, Smoked Salmon Cakes With Pumpernickel Crust and Valrhona 7-Spice Chocolate Ice Cream. ARCTIC HEAT was published in Sweden in the spring of 1998.
Spiral bounded, 6 4/8 x 10 inches, 224 pages, and full color. Order on line in the web shop.

By Björn Lindberg & Jonas Borssén (In English)
A stunning book about food, art and the color black. The photos, recipes and spare design are really a knock out. It is a book for anyone who appreciate culinary and photographic art. The Taste Of Black was published in Sweden in the fall of 1997.
9 1/2 x 12 inches, 60 pages and full color. Order on line in the web shop.

By Jonas Borssén (In Swedish)
The first european cookbook on barbecue. Dont miss this book if you love american barbecue and world wide grilling. In the book, Jonas will take you to his favourite barbecue hot spots in Kansas City, Texas, Memphis, and North Carolina. He will also tell you the history, lore and background to the sofisticated BBQ and grilling. Try his mouthwatering recipes: Pork Brochette With Spicy Zhoug Salad, Spicy Loin Ribs, Mango-Fandango Mojo, Grilled Pork Loin With Horseradish-Garlic Sauce and Carne Asado Sandwich
Spiral bounded, 6 4/8 x 10 inches, 224 pages, and full color. Order on line in the web shop.

By Jonas Borssén (In Swedish).

By Jonas Borssén (In Swedish).

By Jonas Borssén (In Swedish).
All in one. Tasty, easy, hot – in stew-pots, woks and frying pans
These recipes are easy to follow – for everyday cooking and for parties too. All the ingredients go into one big pan, stew-pot or oven dish, and are prepared together. Stews, soups, poached dishes, roasts and grills. The taste is at a maximum – but there is a minimum of work and dishwashing! Jonas Borssén has published a number of popular cookbooks, including the bestseller Eat the Heat.

128 pages
Published by Prisma
Originally published September 2005

By Jonas Borssén (In Swedish). The Guy at the Grill, Jonas Borssén Is Back at the Broiler
Jonas Borssén is known as “the master of hot food”. In his new book he sorts out the difference between grilling and barbecuing, and shares his own imaginative recipes, new food combinations and a whole range of sauces, marinades and spice seasonings.

Let Jonas Borssén turn your understanding of what can be grilled on its head. Killen vid grillen/The Guy at the Grill includes many simple as well as a few advanced recipes for warm summer days, parties and the various other holidays throughout the year, including barbecued Christmas ham and grilled fillet of beef for New Year’s Eve. Here you’ll find sensational small dishes, spiced and grilled vegetables, meat, poultry, and fish. Jonas also offers pointers about drinks and wine to go with the food.

250 x 225
168 pages
Published by Prisma
Originally published April 2006

Eat the Meat! is a book that tells you all you need to know about really good meat. Master chef Jonas Borssén teaches you to distinguish the right quality of beef, veal, lamb and pork, and not least to turn your new knowledge into superb recipes. Here are about sixty recipes covering classics, basics and exotic delicacies. As well as good accompaniments and tasty sauces.
Eat the Meat! also covers basic cooking skills and which methods suit particular cuts of meat.
Jonas Borssén has previously published several prize-winning cookbooks.

250 x 225
168 pages
Published by Prisma
Originally published October 2008

By Jonas Borssén och Michel Jamais (In Swedish).
Hot Food Cool Wines is the winner in Sweden and qualified for the next “Gourmand Best in the World” competition at Gourmand World Cookbook Awards 2008, in the category: 6.- Best Book on Matching Food and Wine.