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North: The New Nordic Cuisine of Iceland [A…
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North: The New Nordic Cuisine of Iceland [A Cookbook] (edició 2014)

de Gunnar Karl Gislason (Autor), Jody Eddy (Autor), Rene Redzepi (Pròleg)

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An unprecedented look into the food and culture of Iceland, from Iceland's premier chef and the owner of Reykjavík's Restaurant Dill. Iceland is known for being one of the most beautiful and untouched places on earth, and a burgeoning destination for travelers lured by its striking landscapes and vibrant culture. Iceland is also home to an utterly unique and captivating food scene, characterized by its distinctive indigenous ingredients, traditional farmers and artisanal producers, and wildly creative chefs and restaurants.  Perhaps no Icelandic restaurant is as well-loved and critically lauded as chef Gunnar Gíslason's Restaurant Dill, which opened in Reykjavík's historic Nordic House in 2009. North is Gíslason's wonderfully personal debut: equal parts recipe book and culinary odyssey, it offers an unparalleled look into a star chef's creative process. But more than just a collection of recipes, North is also a celebration of Iceland itself--the inspiring traditions, stories, and people who make the island nation unlike any other place in the world.… (més)
Membre:Chica3000
Títol:North: The New Nordic Cuisine of Iceland [A Cookbook]
Autors:Gunnar Karl Gislason (Autor)
Altres autors:Jody Eddy (Autor), Rene Redzepi (Pròleg)
Informació:Ten Speed Press (2014), 352 pages
Col·leccions:La teva biblioteca, Llegint actualment, Llista de desitjos, Per llegir, Llegit, però no el tinc, Preferits
Valoració:
Etiquetes:food-to-read

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North: The New Nordic Cuisine of Iceland de Gunnar Karl Gíslason

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I found this book through the Háafell goat farm fundraiser last year. It was offered as part of a perk I could neither afford, nor reasonably claim, since I haven't the means to get to Iceland. So I bought this book separately. In addition to some amazing recipes, the book also paints a picture of Icelandic cultural history. There's a lot of fish in this book, but I like fish, so it's a good fit. It's also a restaurant cook book. It doesn't give you recipes for serving a table of eight. What you see on them cover is what you can expect from the inside. You definitely need to already know how to cook, and how to look at a recipe and modify it. These are that kind of recipes I love. I don't have time to spend eight hours preparing a sauce or letting something ferment for days, but I can look at what's in the sauce and know how to get a cheap, similar result in twenty minutes. If that's the kind of person you are in the kitchen, this is a great book full of ideas. ( )
  ML-Larson | Mar 10, 2015 |
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An unprecedented look into the food and culture of Iceland, from Iceland's premier chef and the owner of Reykjavík's Restaurant Dill. Iceland is known for being one of the most beautiful and untouched places on earth, and a burgeoning destination for travelers lured by its striking landscapes and vibrant culture. Iceland is also home to an utterly unique and captivating food scene, characterized by its distinctive indigenous ingredients, traditional farmers and artisanal producers, and wildly creative chefs and restaurants.  Perhaps no Icelandic restaurant is as well-loved and critically lauded as chef Gunnar Gíslason's Restaurant Dill, which opened in Reykjavík's historic Nordic House in 2009. North is Gíslason's wonderfully personal debut: equal parts recipe book and culinary odyssey, it offers an unparalleled look into a star chef's creative process. But more than just a collection of recipes, North is also a celebration of Iceland itself--the inspiring traditions, stories, and people who make the island nation unlike any other place in the world.

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