Fäviken by Magnus Nilsson

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Reviews about this book

  • Food52

    So extreme that it really doesn’t make sense to try to cook from the book. As good as they sound, I don’t have access to dry-aged retired dairy cows or reindeer moss. Most everything takes months...

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  • Huffington Post United Kingdom

    ..antidote to the vast numbers of quick supper cookbooks; it makes you think more deeply about food. It is not a standard cookbook that you can use on a weekly basis but all the more beautiful for it.

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  • Lisa Is Cooking

    I enjoyed taking bits and pieces from the book for a simple meal. There’s a lot to be inspired by in the book and applied to what’s available wherever you’re cooking.

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  • Ms. Marmite Lover

    This book is a good read for chefs and restaurateurs, but it's not a book to cook from. It's more of an idea, to get a feel for the direction of modern Scandinavian food.

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  • Fine Cooking

    ...more poetry book than practical cookbook, calling for whimsical ingredients... Nilsson also employs such esoteric techniques as aging vinegar in the burned-out trunk of a spruce tree...

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  • Ms. Marmite Lover

    writing style is descriptive and detailed as if he was talking to a fellow chef. There are no strict recipes, quantities and temperatures are not specified always. He talks to the reader as an equal..

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  • Food & Wine by Rae Bernamoff

    The raw and honest translation of that lifestyle into a magnificently beautiful book is very important. It is a philosophy of food and food systems as much as it is a cookbook.

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Reviews about Recipes in this Book

  • ISBN 10 0714864706
  • ISBN 13 9780714864709
  • Published Oct 30 2012
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United Kingdom
  • Publisher Phaidon Press Ltd
  • Imprint Phaidon Press Ltd

Publishers Text

Fäviken 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. The restaurant is near Jarpen, 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. Even 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. Many of the basic recipes for yoghurt, bread, porridge, vinegar, pickles and preserves are simple and straightforward enough for anyone to attempt at home, and the advice on natural preservation methods can be followed by anyone.

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