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 now be recreated at home.
Explains Nordic ingredients, cooking techniques and culinary history so anyone can cook their favourite Nordic dishes in the authentic way.
- Brief history of Nordic food.
- Cooking information 50.
- Eggs and dairy.
- Fish and seafood.
- Meat and offal.
- Grains and cereals.
- Breads and savoury pastries.
- Pastries, biscuits and sweets.
- Cakes and tortes.
- Basics and condiments.
- Jams, cordials and sweet soups.
About the author:
Magnus Nilsson (born in 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 number 19 in the San Pellegrino World’s 50 Best Restaurants list. Magnus is the author of:
- The Nordic cookbook.
He features in the Emmy-Award winning US PBS-TV series The Mind of a Chef and the Netflix docu-series Chef’s Table. In 2015 he was awarded the White Guide Global Gastronomy Award.
“Nilsson is routinely counted among the world’s greatest chefs”. Time Magazine.
“The impact of his creative vision is undeniable”. Bon Appétit.
“Magnus is one of the brightest chefs that I have ever met”. René Redzepi, Noma Restaurant.