Faviken
Autor Magnus Nilsson, Mattias Kroon, William Buforden Limba Engleză Hardback – 30 sep 2012
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Specificații
ISBN-13: 9780714864709
ISBN-10: 0714864706
Pagini: 272
Ilustrații: 220 colour
Dimensiuni: 218 x 300 x 30 mm
Greutate: 1.36 kg
Ediția:New.
Editura: Phaidon
ISBN-10: 0714864706
Pagini: 272
Ilustrații: 220 colour
Dimensiuni: 218 x 300 x 30 mm
Greutate: 1.36 kg
Ediția:New.
Editura: Phaidon
Notă biografică
Magnus Nilsson (b.1984) is the head chef of Faviken Magasinet restaurant in Sweden. After training as a chef and sommelier in Sweden he worked with Pascal Barbot of L'Astrance in Paris before joining Faviken as a sommelier. Within a year he had taken over the running of the restaurant.
Cuprins
Introduction Meat Fish Dairy and Eggs Plants Eating at Faviken Glossary Index
Recenzii
"Phaidon, lately, has led the way in quirky, uniquely designed, international cookbooks. The press raises the bar dramatically here with 100 recipes taken from Faviken Magasinet, a restaurant in a remote area of Sweden, some 375 miles north of Stockholm, that serves only 12 people a day, but is fast becoming a bastion of New Nordic Cuisine, thanks to head chef Nilsson. "Perhaps as much necessity as trend, sustainable dining is at the heart of his approach. Entries primarily consist of very small plates with very long names such as, "Rose fish, coarsely chopped pieces of its liver and raw langoustine stirred with really good butter, lichens and a broth of forest floor," or, "Grilled pine mushrooms, vinegar matured in the burned-out trunk of a spruce tree." If a spruce trunk is unavailable, do not fear. It is made clear that most of the offerings are simply suggestions, and cooking times and measurements are just guideposts for readers to find their own variations: "Just pick a spoon that seems right and go for it.: In his introduction, Bill Buford writes of, "an air of unworldly disconnect," and indeed it's a palpable feeling moving through these pages, dense with the history of the foods and landscapes that are Nilsson's "metier," and accented with 150 full-page photos of animals grazing, or of foodstuffs on a simple white plate set upon a simple wood table. (Oct.)" - "Starred Review, Publishers Weekly, 8/16/12" "Not only will these 272 pages from Phaidon have you learning about an entire cuisine you barely knew existed, they'll have you plotting ways to go eat there." - "Eater National" "For those who can't travel to the wilderness of Northern Sweden, this book is an excellent look into that region's bounties and the brilliant vision of Magnus Nilsson. And, this is just the beginning." - David Chang, Momofuku "Magnus is one of the brightest chefs that I have ever met - and this comes through so clearly when flicking through the pages of this bo
"For those who can't travel to the wilderness of Northern Sweden, this book is an excellent look into that region's bounties and the brilliant vision of Magnus Nilsson. And, this is just the beginning." - David Chang, Momofuku"Magnus is one of the brightest chefs that I have ever met - and this comes through so clearly when flicking through the pages of this book." - Ren Redzepi, NOMA
"Phaidon, lately, has led the way in quirky, uniquely designed, international cookbooks. The press raises the bar dramatically here with 100 recipes taken from Faviken Magasinet, a restaurant in a remote area of Sweden, some 375 miles north of Stockholm, that serves only 12 people a day, but is fast becoming a bastion of New Nordic Cuisine, thanks to head chef Nilsson. "Perhaps as much necessity as trend, sustainable dining is at the heart of his approach. Entries primarily consist of very small plates with very long names such as, "Rose fish, coarsely chopped pieces of its liver and raw langoustine stirred with really good butter, lichens and a broth of forest floor," or, "Grilled pine mushrooms, vinegar matured in the burned-out trunk of a spruce tree." If a spruce trunk is unavailable, do not fear. It is made clear that most of the offerings are simply suggestions, and cooking times and measurements are just guideposts for readers to find their own variations: "Just pick a spoon that seems right and go for it.: In his introduction, Bill Buford writes of, "an air of unworldly disconnect," and indeed it's a palpable feeling moving through these pages, dense with the history of the foods and landscapes that are Nilsson's "metier," and accented with 150 full-page photos of animals grazing, or of foodstuffs on a simple white plate set upon a simple wood table. (Oct.)" - "Starred Review, Publishers Weekly, 8/16/12" "Not only will these 272 pages from Phaidon have you learning about an entire cuisine you barely knew existed, they'll have you plotting ways to go eat there." - "Eater National" "For those who can't travel to the wilderness of Northern Sweden, this book is an excellent look into that region's bounties and the brilliant vision of Magnus Nilsson. And, this is just the beginning." - David Chang, Momofuku "Magnus is one of the brightest chefs that I have ever met - and this comes through so clearly when flicking through the pages of this bo
"For those who can't travel to the wilderness of Northern Sweden, this book is an excellent look into that region's bounties and the brilliant vision of Magnus Nilsson. And, this is just the beginning." - David Chang, Momofuku"Magnus is one of the brightest chefs that I have ever met - and this comes through so clearly when flicking through the pages of this book." - Ren Redzepi, NOMA
"Phaidon, lately, has led the way in quirky, uniquely designed, international cookbooks. The press raises the bar dramatically here with 100 recipes taken from Faviken Magasinet, a restaurant in a remote area of Sweden, some 375 miles north of Stockholm, that serves only 12 people a day, but is fast becoming a bastion of New Nordic Cuisine, thanks to head chef Nilsson. "Perhaps as much necessity as trend, sustainable dining is at the heart of his approach. Entries primarily consist of very small plates with very long names such as, "Rose fish, coarsely chopped pieces of its liver and raw langoustine stirred with really good butter, lichens and a broth of forest floor," or, "Grilled pine mushrooms, vinegar matured in the burned-out trunk of a spruce tree." If a spruce trunk is unavailable, do not fear. It is made clear that most of the offerings are simply suggestions, and cooking times and measurements are just guideposts for readers to find their own variations: "Just pick a spoon that seems right and go for it.: In his introduction, Bill Buford writes of, "an air of unworldly disconnect," and indeed it's a palpable feeling moving through these pages, dense with the history of the foods and landscapes that are Nilsson's "metier," and accented with 150 full-page photos of animals grazing, or of foodstuffs on a simple white plate set upon a simple wood table. (Oct.)" - "Starred Review, Publishers Weekly, 8/16/12" "Not only will these 272 pages from Phaidon have you learning about an entire cuisine you barely knew existed, they'll have you plotting ways to go eat there." - "Eater National" "For those who can't travel to the wilderness of Northern Sweden, this book is an excellent look into that region's bounties and the brilliant vision of Magnus Nilsson. And, this is just the beginning." - David Chang, Momofuku "Magnus is one of the brightest chefs that I have ever met - and this comes through so clearly when flicking through the pages of this bo
Descriere
An exclusive insight into one of the world's most innovative new restaurants,Fäviken Magasinet in northern Sweden, its remarkable head chef, Magnus Nilsson,and his unique approach to Nordic cuisine.
Reveals Nilsson's natural and intuitive way of working with the produce availablein the environment around him, and how he creates a seasonal cycle of menusbuilt around it. Contains over 100 recipes, from basic preparations for pickles, yoghurt and bread,to the exquisitely crafted dishes that are served by Nilsson and his team at Fäviken. Fascinating narrative texts, stunning photography and inspiring recipes willencourage all cooks and food lovers to think differently about their environmentand the ingredients that are available to them.