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North : The New Nordic Cuisine of Iceland
by Gunnar Karl Gíslason and Jody Eddy and Rene Redzepi and Evan Sung


Overview - An unprecedented look into the food and culture of Iceland, from Iceland's premier chef and the owner of Reykjavik's Restaurant Dill.

Iceland is known for being one of the most beautiful and untouched places on earth, and a burgeoning destination for travelers lured by its striking landscapes and vibrant culture.  Read more...


 
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More About North by Gunnar Karl Gíslason; Jody Eddy; Rene Redzepi; Evan Sung
 
 
 
Overview
An unprecedented look into the food and culture of Iceland, from Iceland's premier chef and the owner of Reykjavik's Restaurant Dill.

Iceland is known for being one of the most beautiful and untouched places on earth, and a burgeoning destination for travelers lured by its striking landscapes and vibrant culture. Iceland is also home to an utterly unique and captivating food scene, characterized by its distinctive indigenous ingredients, traditional farmers and artisanal producers, and wildly creative chefs and restaurants.

Perhaps no Icelandic restaurant is as well-loved and critically lauded as chef Gunnar Gislason's Restaurant Dill, which opened in Reykjavik's historic Nordic House in 2009. North is Gislason's wonderfully personal debut: equal parts recipe book and culinary odyssey, it offers an unparalleled look into a star chef's creative process. But more than just a collection of recipes, North is also a celebration of Iceland itself--the inspiring traditions, stories, and people who make the island nation unlike any other place in the world.

 
Details
  • ISBN-13: 9781607744986
  • ISBN-10: 1607744988
  • Publisher: Ten Speed Press
  • Publish Date: September 2014
  • Page Count: 352
  • Dimensions: 10.1 x 8.6 x 1.4 inches
  • Shipping Weight: 3.25 pounds


Related Categories

Books > Cooking > Regional & Ethnic - Scandinavian
Books > Cooking > Methods - Professional
Books > Travel > Europe - Iceland & Greenland

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2014-07-07
  • Reviewer: Staff

This cookbook, written through the perspective of Iceland’s premier chef, Gíslason, is set to introduce people to the haute cuisine largely unknown worldwide. Written with Eddy (Come In, We’re Closed), the book is organized around purveyors of the ingredients under discussion (e.g., “The Seabird Egg Collector” or “The Birch and Mushroom Forager”), and local ingredients pepper the pages, tantalizing the reader with new textures and tastes. Many of the recipes reflect the natural resources of Iceland, for example, the sea-salt employed is Icelandic and the fact that so many recipes involve pickled items is a direct product of the necessity of storing food items in a harsh climate. For example, “Dried Trotters, Pickled Onions, and Hay-Smoked Mayonnaise” uses lamb trotters instead of pig trotters (an Icelandic custom/method) and “Rapeseed Oil Cake, Cider Apples, Buttermilk Ice Cream, and Pine Tree Oil” nods the abundance of pine trees found in eastern Iceland. There are many recipes, though, for which the chef does not need to have access to Iceland, for example, “Cod Cheeks, Onion Cream, and Pickled Root Vegetables” and “Spice Lamb Belly, Salt-Baked Celery, and Pickled Celery Root.” This is not just a book of recipes, but a testament to the diversity and creativity of a country. (Sept.)

 
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