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Faviken
by Magnus Nilsson and Mattias Kroon and Bill Buford


Overview - "

"Magnus is one of the brightest chefs that I have ever met." Rene Redzepi, NOMA

"Faviken" is the first major cookbook by Magnus Nilsson, the 28‐year old chef whose restaurant is located on a 20,000 acre farm and hunting estate in Northern Sweden.  Read more...


 
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More About Faviken by Magnus Nilsson; Mattias Kroon; Bill Buford
 
 
 
Overview
"

"Magnus is one of the brightest chefs that I have ever met." Rene Redzepi, NOMA

"Faviken" is the first major cookbook by Magnus Nilsson, the 28‐year old chef whose restaurant is located on a 20,000 acre farm and hunting estate in Northern Sweden. It has recently been called "the most daring restaurant in the world" by "Bon Appetit." In "Faviken," Nilsson writes about how he only cooks with ingredients that are raised, farmed and hunted in the immediate vicinity of his remote restaurant. The food served at Faviken from the dairy to the meat to the vegetables is harvested, butchered and preserved by hand using the most natural and primitive methods possible, and Nilsson is in factor of simple cooking methods such as roasting over open coals. This approach results in the highly creative food and intense flavors of which, far from seeming traditional, are remarkable.

"Faviken" features 100 recipes and 150 color photographs, featuring the finished dishes, unique local ingredients and beautiful landscapes of the farm. The book will inspire chefs and food‐lovers to think differently abut the ingredients that are available to them. Many of the basic recipes for yogurt, bread, vinegar, pickles and preserve are straightforward enough for anyone to attempt at home, and the advice on the natural preservation methods can be followed by anyone. The book also includes an introduction by food writer Bill Buford."

 
Details
  • ISBN-13: 9780714864709
  • ISBN-10: 0714864706
  • Publisher: Phaidon Press
  • Publish Date: October 2012
  • Page Count: 272
  • Dimensions: 11.8 x 8.6 x 1.2 inches
  • Shipping Weight: 3.25 pounds


Related Categories

Books > Cooking > Regional & Ethnic - Scandinavian

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2012-08-06
  • Reviewer: Staff

Phaidon, lately, has led the way in quirky, uniquely designed, international cookbooks. The press raises the bar dramatically here with 100 recipes taken from Fäviken 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 métier, 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.)

 
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