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Informationen zum Autor Originally from Sweden, Fredrik Berselius has spent most of his culinary career in New York. He opened Aska in its original location in 2012, where he was recognized for bridging the culinary heritage of his upbringing with the immediate environs of his Brooklyn address. Within less than a year, Berselius earned his first Michelin star and Aska was named one of the 10 Best New Restaurants in America by Bon Appétit . In 2016, Berselius reopened Aska in a new location where it was shortly thereafter awarded two Michelin stars. Find Fredrik on Instagram @fredrikberselius and @askanyc. Klappentext The debut cookbook from the internationally acclaimed Swedish chef of the two Michelin-starred Brooklyn restaurant Aska 'Aska' is the first book from chef Fredrik Berselius, who was awarded two Michelin stars within six months of opening his restaurant in 2016. This chef monograph takes the reader on his journey to New York City from Sweden, finding a 1860s Brooklyn warehouse, and conceiving of every aspect of his restaurant, far beyond the food. At Aska, Berselius has created an intimate dining experience with a seasonally-driven ambitious tasting menu. This book celebrates his Nordic-inspired dishes with 40 recipes, evocative personal writing, and stunning photography. Zusammenfassung Aska is the debut cookbook from chef Fredrik Berselius, following the reimagining and rebuilding of his two-Michelin-starred restaurant. He celebrates the heritage and tradition of his native Sweden, his connection to upstate New York, and a deep appreciation for the restaurant’s home in Brooklyn. Berselius shares his culinary journey of Scandinavian flavors and techniques through the courses of his exquisite seasonally-driven tasting menu, which features ingredients from an urban farm and local producers across the Northeast United States. With a stark and poetic Nordic aesthetic, Aska includes 85 recipes, evocative personal writing, and stunning photography. "Mr. Berselius is the rare chef who thinks like an artist and gets away with it." — Pete Wells, New York Times ...
