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Faviken (Hardcover)

Magnus Nilsson

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ISBN 10: 0714864706 / ISBN 13: 9780714864709
New Condition: New Hardcover
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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. 1.350. Bookseller Inventory # 9780714864709

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Title: Faviken (Hardcover)

Binding: Hardcover

Book Condition:New

About this title



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

Fäviken 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 Fäviken, 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 Fäviken – 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.

Fäviken 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.


About the Author:


Magnus Nilsson (b.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. He is featured on the most recent season of "Mind of a Chef" on PBS, originally aired November 2014.


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