Title:
Fäviken
Author:
Publication Date:
2012
Publication Information:
London ; New York : Phaidon, c2012.
Physical Description:
271 p. : ill. ; 30 cm.
ISBN:
9780714864709
Abstract:
"Magnus Nilsson has been refining his profoundly seasonal rektún ('real') food since November 2008 and his 12-seater restaurant is becoming legendary among globe-trotting gourmets. Diners make the trek to its location on a hunting estate 750km north of Stockholm curious about cod served with the first foraged vegetables of the year and diced cow's heart with marrowbone extracted at the table by chefs armed with a saw."--http://www.theworlds50best.com/awards/1-50-winners/favike n-magasinet
General Note:
Includes index.
Contents:
Nowhere / by Bill Buford -- Foreword / by Mattias Kroon -- Introduction -- A strange story -- How to use the recipes -- A Wednesday at Fäviken : how the restaurant works -- Meat. Meat at Fäviken ; Techniques ; Cows ; Sheep ; Goats ; Pigs ; Poultry ; Game ; Meat recipes -- Fish. Fish at Fäviken ; Handling and maturing fish ; Butchering fish ; Cooking techniques ; Fish recipes -- Plants. Plants at Fäviken ; Giving a carrot the attention it deserves ; Wild plants ; Plants from the gardens ; Root vegetables ; Green vegetables ; Mushrooms ; Pulses ; Berries ; Grains ; Bees ; Plant recipes -- Dairy. Dairy at Fäviken ; Slättbränna Fäbodar ; Cow's milk ; Sheep's milk ; Goat's milk ; Milk and cream ; Butter ; Cheese ; Dairy recipes -- Eating at Fäviken. Fäviken and me ; The experience ; The dishes and the menu.
Corporate Subject:
Genre:
Language:
English
