Buch, Englisch, 768 Seiten, Format (B × H): 187 mm x 277 mm, Gewicht: 2481 g
Reihe: Phaidon Press
Buch, Englisch, 768 Seiten, Format (B × H): 187 mm x 277 mm, Gewicht: 2481 g
Reihe: Phaidon Press
ISBN: 978-0-7148-6872-1
Verlag: Phaidon Verlag GmbH
offers an unprecedented look at the rich culinary offerings of the Nordic region with 700 recipes collected by the acclaimed Swedish chef Magnus Nilsson.
, richly illustrated with the personal photography of internationally acclaimed chef Magnus Nilsson, unravels the mysteries of Nordic ingredients and introduces the region's culinary history and cooking techniques.
Included in this beautiful book are more than 700 authentic recipes Magnus collected while travelling extensively throughout the Nordic countries – Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway and Sweden – enhanced by atmospheric photographs of its landscapes and people. His beautiful photographs feature in the book alongside images of the finished dishes by Erik Olsson, the photographer behind .
With Magnus as a guide, everyone can prepare classic Nordic dishes and also explore new ones. introduces readers to the familiar (gravlax, meatballs and lingonberry jam) and the lesser-known aspects of Nordic cuisine (rose-hip soup, pork roasted with prunes, and juniper beer).
Organized by food type, covers every type of Nordic dish including meat, fish, vegetables, breads, pastries and desserts. These recipes are achievable for home cooks of all abilities and are accompanied by narrative texts on Nordic culinary history, ingredients and techniques including smoking and home preserving. Additional essays explore classic dishes made for special occasions and key seasonal events, such as the Midsummer feast.
joins Phaidon's national cuisine series, which includes and others, and is the most comprehensive source on home cooking from the Nordic countries.
