BuchGourmet
Rezept von Gunnar Karl Gíslason – Fenchelsalat, Hüttenkäse und gewürzte Nüsse Recipe by Gunnar Karl Gíslason – Fennel Salad, Cottage Cheese, and Spiced Nuts This simple recipe combines the creaminess of cottage cheese, freshness of raw fennel contrasted with a fennel puree, and spicy crunch of toasted ..mehr
Rezept von Gunnar Karl Gíslason – Milcheiscreme mit Steckrübe-Apfel-Cidre-Granita und süß-saurem Dillöl Recipe by Gunnar Karl Gíslason – Milk Ice Cream, Rutabaga and Apple Cider Granita, and Sweet-and-Sour Dill Oil When Gunnar was a teenager, he worked on farms near his hometown of Akureyri. Most of the farms are a short drive ..mehr
Rezept von Gunnar Karl Gíslason – In Heu geräucherte Entenbrust, Karottenpüree und Kräuter-Emulsion Recipe by Gunnar Karl Gíslason – Hay Smoked Duck Breasts, Carrot Puree, and Herb Emulsion Gunnar originally created this dish with lamb in mind, but he had extra duck breasts on hand and substituted them for the ..mehr
zum Ten Speed Press Verlag Leseprobe An unprecedented look into the food and culture of Iceland, from Iceland’s premier chef and the owner of Reykjavik’s Restaurant Dill – Gunnar Karl Gislason ..mehr
