The Nordic Cookbook
The Nordic Cookbookoffers an unprecedented look at the rich culinary offerings of the Nordic region with 700 recipes collected by the acclaimed Swedish chef Magnus Nilsson.
The Nordic Cookbook, richly illustrated with the personal photography of internationally acclaimed chef Magnus Nilsson, unravels the mysteries of Nordic ingredients and introduces the region's culinary history and cooking techniques.
Included in this beautiful book are more than 700 authentic recipes Magnus collected while travelling extensively throughout the Nordic countries - Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway and Sweden - enhanced by atmospheric photographs of its landscapes and people. His beautiful photographs feature in the book alongside images of the finished dishes by Erik Olsson, the photographer behind Fäviken.
With Magnus as a guide, everyone can prepare classic Nordic dishes and also explore new ones. The Nordic Cookbookintroduces readers to the familiar (gravlax, meatballs and lingonberry jam) and the lesser-known aspects of Nordic cuisine (rose-hip soup, pork roasted with prunes, and juniper beer).
Organized by food type, The Nordic Cookbookcovers every type of Nordic dish including meat, fish, vegetables, breads, pastries and desserts. These recipes are achievable for home cooks of all abilities and are accompanied by narrative texts on Nordic culinary history, ingredients and techniques including smoking and home preserving. Additional essays explore classic dishes made for special occasions and key seasonal events, such as the Midsummer feast.
The Nordic Cookbookjoins Phaidon's national cuisine series, which includes Mexico, India, Thailand, Peruand others, and is the most comprehensive source on home cooking from the Nordic countries.
"Nilsson is routinely counted among the world's greatest chefs." -Time Magazine on Magnus Nilsson "The impact of his creative vision is undeniable." -Bon Appetit on Magnus Nilsson "Magnus is one of the brightest chefs that I have ever met." -Rene Redzepi, Noma on Magnus Nilsson " [Nilsson's] wording is evidence of his self-deprecating sense of humour: in fact Nilsson is a graceful writer." -Paul Levy, Times Literary Supplement on Magnus Nilsson " [Magnus Nilsson] is totally stark raving bonkers but kind of brilliant as well." -Alex James, The Sun on Magnus Nilsson "A chef discovering his cuisine in the woods of Sweden." -Huffington Post on Magnus Nilsson "Magnus Nilsson looks like a babyfaced version of Thor, but he has a poise and maturity beyond his years. He grew up on the Swedish island of Froson, south of the Arctic circle, and now runs the kitchen at Faviken, 85 km away." -cookitraw.org on Magnus Nilsson "Beautiful and enlightening... [Nilsson] has grown into a fine and even inspiring writer. A talented and sophisticated modern chef." -Jeffrey Steingarten, Vogue on Magnus Nilsson "Nilsson takes a deep dive into the home cooking traditions of his country... Home cooks will be pleasantly surprised by how accessible this book is." -Epicurious.com
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, which is currently ranked #19 in the San Pellegrino World's 50 Best Restaurants list, produced by Restaurant magazine. Nilsson is the author of Faviken, 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.