|Author:||Magnus Nilsson; William Buford; Mattias Kroon|
"Magnus is one of the brightest chefs that I have ever met." - Ren Redzepi, NOMA
F viken 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 App tit. In F viken, 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 F viken - 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.
F viken 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.
"For those who can't travel to the wilderness of Northern Sweden, this book is an excellent look into that region's bounties and the brilliant vision of Magnus Nilsson. And, this is just the beginning." - David Chang, Momofuku "Magnus is one of the brightest chefs that I have ever met - and this comes through so clearly when flicking through the pages of this book." - Ren Redzepi, NOMA
Magnus Nilsson (b.1984) is the head chef of Faviken 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 Faviken as a sommelier. Within a year he had taken over the running of the restaurant.
Introduction Meat Fish Dairy and Eggs Plants Eating at Faviken Glossary Index