730 recipes from Magnus Nilsson or Cookbook of the North.

A chef’s gastronomic horizons should not be limited to books with beautiful photos of dishes from famous chefs. Any top chef in the world will tell you this. After all, an author’s recipe is an individual vision of the chef in the context of a particular product or combination.

But there are research books that help to understand the gastronomic culture of the country, the whole people, to form their opinion about cooking techniques and products, combinations, spices and expand the culinary horizons. The author of such a book always focuses on folk, homemade recipes that allow you to plunge into the “tradition” and understand the culture. This is what the book of the young Swedish prodigy chief Magnus Nilsson is about.

But before talking about the book, it’s worth mentioning the author.

Magnus is the head of Fäviken restaurant in Sweden (2 * Michelin, 41st in The World’s 50 Best Restaurants). The restaurant is located 700 km from Stockholm (closer to the Arctic Circle) in the town of Yerpen and is often called “the most remote restaurant in the world.” It’s winter half a year here, but you need to book a table in this tiny (16 seats) restaurant half a year in advance. A young chef-philosopher, an artist, whose set includes 32 dishes, each prepared from under the knife.

And having tasted these dishes at least once, you understand that Magnus Nilsson’s mantra “Do it once, do it perfect” permeates all his creativity.

The chef was not yet 30 when he decided to write a book and not just a book, but the most complete work on Scandinavian folk cuisine. 3 years of work, 11,000 articles read, 8,000 photos viewed, conversations with https://de.life-hacks.fun/page-5-dinge-die-sie-beachten-sollten-bevor-sie-zu-ihrem-alten-job-zuruckkehren hundreds of people and, as a result, 730 recipes, 800 pages, and a look at home northern cuisine through the eyes of a modern young chef. Magnus does not insist on accurate cooking according to the recipes in the book (about 30 recipes cannot be repeated due to the lack of ingredients), but invites you to get acquainted with the gastronomic customs of the Nordic countries (Denmark, Faroe Islands, Finland, Greenland, Iceland, Norway and Sweden).

The book focuses on both products and traditional northern techniques (smoking, drying, canning, pickling, salting) aimed primarily at long-term storage of the product.

The book captures from the first page and you no longer notice how you travel through the chapters (and there are not a lot of them – 22), straining your taste buds and imagining the taste of a particular dish.

Salmon dishes, traditional fishball, famous Danish sandwiches, northern hot dog, sausages, dried lamb, game dishes, unusual soups for perception (spicy goose blood soup), blood and offal dishes (bread rusks with blood, blood sausage from different regions, traditional Scandinavian dishes such as lutefisk, by-product dishes, pies, beer with juniper and honey, and this is not all that Magnus described in the book. After carefully reading this fundamental work, you understand that it is impossible to understand the phenomenon ” new Scandinavian cuisine ”, which conquered the world without studying the origins of this culinary culture.

The book is a musthave in the chef’s library because this honest book will help you get to know the Northern cuisine as it is and form your opinion about the gastronomic culture of an entire nation.