North: The New Nordic Cuisine of Iceland by Gunnar Karl Gislason and Jody Eddy

  • Salted cod tartar, dill mayonnaise, and dulse powder

    from North: The New Nordic Cuisine of Iceland North by Gunnar Karl Gislason and Jody Eddy

    • Categories: Sauces for fish; Main course; Icelandic
    • Ingredients: egg yolks; black mustard seeds; yellow mustard seeds; dry mustard; juniper berries; allspice berries; angelica; apple cider vinegar; white vinegar; rapeseed oil; dill; cod; dulse; salt
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Notes about Recipes in this book

  • Rhubarb and herb sugar

    • mjes on May 21, 2018

      Eating rhubarb raw? I'd never done that. A use for the lemon balm that is overrunning my other herbs? I need that. So I had to try this recipe. Grinding the herbs into the sugar rather than infusing the sugar obviously limits the time the sugar is useable so I made only half a recipe. The results were interesting and I'd have fun introducing others to raw rhubarb but I'm not sure I'm a convert. Stew my rhubarb please.

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Reviews about this book

  • Tasting Table

    Nope, New Nordic isn't over. In fact, it's just getting started. So let's all...focus on Reykjavik, Iceland where Gunnar Gíslason, the chef at Dill, has his own deeply personal culinary story to tell.

    Full review

  • Saveur

    ...techniques like hay-smoking, preserving, and pickling, the book still manages to remain approachable...a must-have for anyone intrigued by the mysterious beauty and complex flavors of Iceland.

    Full review
  • ISBN 10 1607744988
  • ISBN 13 9781607744986
  • Linked ISBNs
  • Published Sep 12 2014
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

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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