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Beautifully yet sparsely photographed, this book will take you on a culinary adventure into the pure heart of Scandinavian cooking.
Inhaltsverzeichnis
Introduction by Claus Meyer Fire Fennel Octopus Sea Robin Herbs Berries Pumpkin Brussel Sprouts Picnic Offal Pork Lamb Venison Liquids Index
Über den Autor / die Autorin
Mikkel Karstad is the current Head Chef at Christianborg, the Danish Parliament and food writer and former gastronomic advisor to Claus Meyer (founder of the New Nordic Cuisine and the famous Copenhagen restaurant Noma). Mikkel trained at Tante Claire in London, Bagatelle in Paris and Kommandant in Norway. He is also the food stylist behind several Danish cookbooks - including the giant Almanac by Claus Meyer - and contributes regularly to several Danish magazines. His fantastic blog is at http://weyoutheyate.com/ blog where he shares his recipes and favorite ingredients.
Zusammenfassung
The New Nordic Cuisine is about getting out into the countryside to forage for the best and most unusual ingredients. Mikkel Karstad shows us how to make 5-6 different dishes from a selection of fourteen favourite ingredients. These range from fennel, berries and sage, to squid, beef and lamb. Beautifully yet sparsely photographed and designed.
