9780714864709

Fäviken

Nilsson, Magnus

ISBN 10: 0714864706 / 0-7148-6470-6
ISBN 13: 9780714864709
Publisher: Phaidon Press
Publication Date: 2012
Binding: Hardcover
Editorial Reviews for this title:
Synopsis:

"Magnus is one of the brightest chefs that I have ever met." – René 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 Appétit. 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.


Review:
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.

Product Description

Editorial reviews may belong to another edition of this title.
 

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Book Description: Hardcover. Book Condition: New. 218mm x 30mm x 300mm. Hardcover. Faviken is an exclusive insight into one of the world's most interesting restaurants: Faviken Magasinet. Serving only 12 people every day on a remote farm in northern Sweden, using only in.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 272 pages. 1.474. Bookseller Inventory # 9780714864709

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Book Description: Phaidon Press Ltd, United Kingdom, 2012. Hardback. Book Condition: New. New. 300 x 218 mm. Language: English Brand New Book. Faviken is an exclusive insight into one of the world s most interesting restaurants: Faviken Magasinet. Serving only 12 people every day on a remote farm in northern Sweden, using only ingredients sourced and prepared within the immediate vicinity of the restaurant, head chef Magnus Nilsson is creating some of the most inspirational food in restaurants today. For the first time his incredible approach to working with nature is revealed, which will fascinate and delight all aspiring chefs and lovers of good food. Bookseller Inventory # AAC9780714864709

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Book Description: Phaidon Press Ltd, United Kingdom, 2012. Hardback. Book Condition: New. New. 300 x 218 mm. Language: English Brand New Book. Faviken is an exclusive insight into one of the world s most interesting restaurants: Faviken Magasinet. Serving only 12 people every day on a remote farm in northern Sweden, using only ingredients sourced and prepared within the immediate vicinity of the restaurant, head chef Magnus Nilsson is creating some of the most inspirational food in restaurants today. For the first time his incredible approach to working with nature is revealed, which will fascinate and delight all aspiring chefs and lovers of good food. Bookseller Inventory # AAC9780714864709

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Book Description: Phaidon Press October 2012, 2012. Hardcover. Book Condition: New. '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. Bookseller Inventory # 134521

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Nilsson, Magnus
ISBN 10: 0714864706
ISBN 13: 9780714864709
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Book Description: Phaidon Press October 2012, 2012. Hardcover. Book Condition: New. '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. Bookseller Inventory # 171151

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