When I in 1986 overnight fell passionately in love with Champagne, after a magical day in Reims, I of course threw myself over all wine literature that was available in Sweden at that time. I went to the library and borrowed a book by Serena Sutcliffe and one by Tom Stevenson that I plowed through at least ten times each. But above all, I read each new issue of the Swedish food magazine Allt om Mat with Mats Hanzon‘s wonderfully playful and at the same time precise descriptions of all of Systembolaget’s wines.
At the same time, the magazine was my mother’s gastronomic crutch that made her go from a disinterested blood-pudding-frying mother in my youth to a really good home cook in no time. I dare say that almost all the dishes that her grandchildren loved when grandma was standing by the stove have their origins in Allt om Mat‘s now famous test kitchen.
