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American Poems: Books: Fäviken
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Fäviken

  • List Price: $49.95
  • Buy New: $30.93
  • as of 9/15/2014 02:07 EDT details
  • You Save: $19.02 (38%)
In Stock
New (46) Used (20) from $27.48
  • Seller:pbshopus
  • Sales Rank:52,189
  • Languages:English (Unknown), English (Original Language), English (Published)
  • Media:Hardcover
  • Number Of Items:1
  • Pages:272
  • Shipping Weight (lbs):3.1
  • Dimensions (in):11.8 x 8.6 x 1.2
  • Publication Date:October 1, 2012
  • ISBN:0714864706
  • EAN:9780714864709
  • ASIN:0714864706
Availability:Usually ships in 1-2 business days

Features:
  • Used Book in Good Condition


Editorial Reviews:
Synopsis

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

Faviken 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 Faviken, 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 Faviken – 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.

Faviken 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.


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