{"title":"Scandinavia","description":"","products":[{"product_id":"preorder-faviken-4015-days-beginning-to-end-magnus-nilsson","title":"Signed Bookplate: Fäviken: 4015 Days, Beginning to End (Magnus Nilsson)","description":"\u003cp\u003eWitty, candid, and insightful: a chef's ode to his extraordinary restaurant, and a fascinating commentary on food culture\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2019, Magnus Nilsson closed Fäviken, his one-of-a-kind restaurant in remote Sweden — a difficult decision, as it was close to his heart and at the height of its success. Here is the Fäviken story: how it became a world-class destination, how the industry it was a part of has changed, and why Magnus eventually elected to pursue new projects. His musings on topics from creative theory and sustainability to family and fame accompany 100+ memorable recipes from Magnus's remarkable Fäviken tenure.\u003c\/p\u003e\n\u003cp\u003e2020\u003c\/p\u003e","brand":"Phaidon","offers":[{"title":"Default Title","offer_id":32533919760431,"sku":"01FAV1719","price":59.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Faviken.jpg?v=1597446930"},{"product_id":"relae-a-book-of-ideas-c-puglisi","title":"Relæ: A Book of Ideas (Christian Puglisi)","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eWritten as a series of interconnected essays—with recipes\u003ci data-mce-fragment=\"1\"\u003e—Relæ\u003c\/i\u003eprovides a rare glimpse into the mind of a top chef, and the opportunity to learn the language of one of the world’s most pioneering and acclaimed restaurants. \u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eChef Christian F. Puglisi opened restaurant Relæ in 2010 on a rough, run-down stretch of one of Copenhagen’s most crime-ridden streets. His goal was simple: to serve impeccable, intelligent, sustainable, and plant-centric food of the highest quality—in a setting that was devoid of the pretention and frills of conventional high-end restaurant dining. Relæ was an immediate hit, and Puglisi’s “to the bone” ethos—which emphasized innovative, substantive cooking over crisp white tablecloths or legions of water-pouring, napkin-folding waiters—became a rallying cry for chefs around the world. Today the Jægersborggade—where Relæ and its more casual sister restaurant, Manfreds, are located—is one of Copenhagen’s most vibrant and exciting streets. And Puglisi continues to excite and surprise diners with his genre-defying, wildly inventive cooking.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eRelæ is Puglisi’s much-anticipated debut: like his restaurants, the book is honest, unconventional, and challenges our expectations of what a cookbook should be. Rather than focusing on recipes, the core of the book is a series of interconnected “idea essays,” which reveal the ingredients, practical techniques, and philosophies that inform Puglisi’s cooking. Each essay is connected to one (or many) of the dishes he serves, and readers are invited to flip through the book in whatever sequence inspires them—from idea to dish and back to idea again. The result is a deeply personal, utterly unique reading experience.\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":32786760728623,"sku":"01REL158","price":50.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Relae.jpg?v=1659121470"},{"product_id":"the-nordic-cookbook-magnus-nilsson","title":"The Nordic Cookbook (Magnus Nilsson)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eThe Nordic Cookbook\u003c\/em\u003e, richly illustrated with the personal photography of internationally acclaimed chef Magnus Nilsson, unravels the mysteries of Nordic ingredients and introduces the region's culinary history and cooking techniques.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIncluded in this beautiful book are more than 700 authentic recipes Magnus collected while travelling extensively throughout the Nordic countries – Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway and Sweden – enhanced by atmospheric photographs of its landscapes and people. His beautiful photographs feature in the book alongside images of the finished dishes by Erik Olsson, the photographer behind\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eFäviken\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWith Magnus as a guide, everyone can prepare classic Nordic dishes and also explore new ones.\u003cem data-mce-fragment=\"1\"\u003eThe Nordic Cookbook\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eintroduces readers to the familiar (gravlax, meatballs and lingonberry jam) and the lesser-known aspects of Nordic cuisine (rose-hip soup, pork roasted with prunes, and juniper beer).\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eOrganized by food type,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eThe Nordic Cookbook\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ecovers every type of Nordic dish including meat, fish, vegetables, breads, pastries and desserts. These recipes are achievable for home cooks of all abilities and are accompanied by narrative texts on Nordic culinary history, ingredients and techniques including smoking and home preserving. Additional essays explore classic dishes made for special occasions and key seasonal events, such as the Midsummer feast.\u003c\/p\u003e","brand":"Phaidon","offers":[{"title":"Default Title","offer_id":32869951209519,"sku":"01NOR235","price":54.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/NordicCookbook.jpg?v=1608515430"},{"product_id":"faviken-m-nilsson","title":"Fäviken (Magnus Nilsson)","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eAn exclusive insight into one of the world's most interesting restaurants, Fäviken Magasinet, and its remarkable head chef Magnus Nilsson featured in the Emmy-Award winning US PBS series The Mind of a Chef and the Netflix docuseries Chef's Table.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eFäviken\u003c\/em\u003e is an exclusive insight into one of the world's most interesting restaurants: Fäviken Magasinet in Sweden. Narrative texts, photographs and recipes explain head chef Magnus Nilsson's remarkable approach to sourcing and cooking with ingredients that are farmed and hunted in the immediate vicinity of the restaurant, and how he creates a seasonal cycle of menus based on them. He runs the restaurant with the same ethos as the farm that the restaurant building once housed. The small team of chefs harvests and preserves all the food for the restaurant by hand using the most natural methods possible. They reject the popular contemporary cooking equipment such as low-temperature water baths and liquid nitrogen in favour of simple cooking methods of grilling and roasting over open coals, relying on the chefs' innate skills and knowledge of the product to get the perfect result. This approach results in the highly creative food they serve in the restaurant, the pure, intense flavours of which, far from seeming traditional, are remarkable.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe restaurant is near Järpen, 600km north of Stockholm, in a remote part of the country, an area popular with cross-country skiiers. The restaurant is in a traditional Swedish farm and caters for only 12 people each evening. The menu is the same for all the guests, and each dish is served to all the guests at the same time, introduced by Magnus himself. The dishes sometimes involve the use of traditional implements such as a nineteenth-century ice-cream churn or an old sourdough bread basket, which is still used for proving the dough.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eEven though not everyone can visit Fäviken, Nilsson's approach to working with ingredients in the most natural, intuitive way possible, and making the most of each season, will inspire all cooks and food-lovers to think differently about the ingredients that are available to them. 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It is about using only local ingredients, to build a cuisine that is profoundly situated in its place and culture. It is about transforming the ordinary—a mushroom, a chicken wing, often through fermentation—to develop haunting, memorable flavors. It is about composing a plate that delights the eye as much as the palate, whether through the trompe l’oeil of a “flowerpot” chocolate cake or a dazzling mandala of flowers and berries. It is about pushing the boundaries of what we think we want to eat—a baby pinecone, a pudding made of reindeer brain—to open our palates with a startling confidence. 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These are winter warmers that are perfect to share with family and friends, or just for a cozy night in front of the fire. From nut loaves and crispbreads to winter soups and salads to hearty roasts and pasta plates, Snow Food's extensive range of crowd-pleasing dishes will gratify from morning to night.\u003cbr\u003e\u003cbr\u003eTake the chill off this winter and enjoy a meal by someone who knows how to make winter delicious. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e2022\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"Hardie Grant","offers":[{"title":"Default Title","offer_id":41321395060783,"sku":"01SNO2321","price":29.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/snowfood.jpg?v=1664051016"},{"product_id":"noma-in-kyoto-magazine-eu-import","title":"Noma In Kyoto Magazine (UK Import)","description":"\u003cp\u003e\"Before our kitchen team arrived in Kyoto to create the menu, our researchers travelled the length and breadth of Japan in search of natural wines and specialist sake brewers, master fermenters, knives by generations of artisans, tableware created by potters and cutlers, rare seaweeds and fresh produce from the cycle ofJapanese micro-seasons. We developed an extensive network of craftspeople, artisans, chefs, farmers, foragers. We hiked with monks, fished for seaweed, scoured flea markets for decor details, collectively driven by our hunger for discovery. And always, we ate and ate and ate...\"\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv class=\"FeatureText__ContentWrapper\"\u003e\n\u003cdiv class=\"FeatureText__Content\"\u003e\n\u003cheader class=\"SectionHeader\"\u003e\u003cspan class=\"S6-inner-span\"\u003e\u003c\/span\u003e\u003c\/header\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan data-contrast=\"auto\"\u003eThis journal tells the story of what happened when noma went to Kyoto in the height of Sakura season. 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Stretching from the midnight sun of northern Norway to the flat, fertile fields of Denmark, Scandinavian food culture is a lot more varied than you might think. Dishes and ingredients link all the regions together, bringing a uniquely Nordic food experience to life that was created by thousands of years of heritage and shared culture. Scandinavian food is simple. Natives call it ‘husmanskost’ (farmer’s fare). It’s natural and honest. When you work with the very best produce, there’s no need to overcomplicate it. Its appeal lies in the fact that it is healthy, wholesome, flavorsome, simple to make and beautiful to look at. This book features recipes for all occasions and times of the day, ranging from morning buns, lunchtime savories, hearty dinners and indulgent desserts, to bakes and other foods for special celebrations. Enjoy fresh and simple open sandwiches, healthy Nordic salads, delicious traditional hot dishes and indulgent cakes. 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