The Nordic Cookbook – Magnus Nilsson (englische Ausgabe), 2015 Phaidon, London, Edel Germany, Hamburg
Inhalt: Kochbuch – The Nordic Cookbook – Magnus Nilsson (englische Ausgabe)
Contents and sections:
A brief history of Nordic cuisine
How to use this book
Marine Mammals and Seafood
Beef and Veal
Lamb and Mutton
Hash and Minced Meat
Blood and Offal
Sausages and Charcuterie
Grains and Cereals
Breads and Savoury Pastries
Pastries, Biscuits and Sweets
Cakes and Tortes
Basics and Condiments
Jams, Cordials and Sweet Soups
Das schreibt der Verlag: Kochbuch – The Nordic Cookbook – Magnus Nilsson (englische Ausgabe)
Leading international chef Magnus Nilsson’s take on home cooking.
Magnus travelled throughout the Nordic region not only collecting recipes but photographing the landscape and people.
The definitive guide to Nordic home cooking and its rich culinary offerings.
Features 700 simple and authentic recipes from Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway, and Sweden, all of which can be easily recreated at home.
Explains Nordic ingredients, cooking techniques and culinary history so anyone can cook their favourite Nordic dishes in the authentic way.
Magnus Nilsson (b. 1984) is the head chef of Fäviken 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 Fäviken as a sommelier. Within a year he had taken over the running of the restaurant, which is currently ranked #19 in the San Pellegrino World’s 50 Best Restaurants list, produced by Restaurant magazine. Nilsson is the author of Fäviken, also published by Phaidon, and he appeared in the US TV show, Mind of a Chef, which aired nationally across the USA on PBS-TV in Fall 2014. He is set to appear in the Netfix docu-series, Chef’s Table, in 2015.