Faviken - Boek (0714864706) - 6 Angebote vergleichen

Lieferung aus: Vereinigte Staaten von Amerika, Usually ships in 1-2 business days.
Von Händler/Antiquariat, ---SuperBookDeals.
""Magnus is one of the brightest chefs that I have ever met." – René Redzepi, NOMAFäviken is the first major cookbook by Magnus Nilsson, the 28‐year old chef whose restaurant is located on a 20,000 acre farm and hunting estate in Northern Sweden. It has recently been called "the most daring restaurant in the world" by Bon Appétit. In Fäviken, Nilsson writes about how he only cooks with ingredients that are raised, farmed and hunted in the immediate vicinity of his remote restaurant. The food served at Fäviken – from the dairy to the meat to the vegetables – is harvested, butchered and preserved by hand using the most natural and primitive methods possible, and Nilsson is in factor of simple cooking methods such as roasting over open coals. This approach results in the highly creative food and intense flavors of which, far from seeming traditional, are remarkable.Fäviken features 100 recipes and 150 color photographs, featuring the finished dishes, unique local ingredients and beautiful landscapes of the farm. The book will inspire chefs and food‐lovers to think differently abut the ingredients that are available to them. Many of the basic recipes for yogurt, bread, vinegar, pickles and preserve are straightforward enough for anyone to attempt at home, and the advice on the natural preservation methods can be followed by anyone. The book also includes an introduction by food writer Bill Buford.", Hardcover, Ausgabe: 1st, Label: Phaidon Press, Phaidon Press, Produktgruppe: Book, Publiziert: 2012-09-01, Studio: Phaidon Press, Verkaufsrang: 24561.

Lieferung aus: Niederlande, Tijdelijk niet voorradig.
Faviken is the first major cookbook by Magnus Nilsson, the 28-year old chef whose restaurant is located on a 20,000 acre farm and hunting estate in Northern Sweden. It has recently been called "the most daring restaurant in the world" by Bon Appétit. In Fäviken, Nilsson writes about how he only cooks with ingredients that are raised, farmed and hunted in the immediate vicinity of his remote restaurant. The food served at Fäviken - from the dairy to the meat to the vegetables - is harvested, butchered and preserved by hand using the most natural and primitive methods possible, and Nilsson is in factor of simple cooking methods such as roasting over open coals. This approach results in the highly creative food and intense flavors of which, far from seeming traditional, are remarkable. Faviken features 100 recipes and 150 color photographs, featuring the finished dishes, unique local ingredients and beautiful landscapes of the farm. The book will inspire chefs and food-lovers to think differently abut the ingredients that are available to them. Many of the basic recipes for yogurt, bread, vinegar, pickles and preserve are straightforward enough for anyone to attempt at home, and the advice on the natural preservation methods can be followed by anyone. The book also includes an introduction by food writer Bill Buford. Kookboeken, Alle kookboeken, Engelse Boeken > Kookboeken > Alle kookboeken.

Lieferung aus: Vereinigtes Königreich Großbritannien und Nordirland, 3 - 5 working days.
Faviken is an exclusive insight into one of the world's most interesting restaurants: Faviken 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 Faviken, 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.

Lieferung aus: Deutschland, zzgl. Versandkosten, Versandfertig in 1 - 2 Wochen.
An exclusive insight into one of the worlds most innovative new restaurants, Fäviken Magasinet in northern Sweden, its remarkable head chef, Magnus Nilsson, and his unique approach to Nordic cuisine. Reveals Nilssons natural and intuitive way of working with the produce available in the environment around him, and how he creates a seasonal cycle of menus built around it. Contains over 100 recipes, from basic preparations for pickles, yoghurt and bread, to the exquisitely crafted dishes that are, An exclusive insight into one of the worlds most innovative new restaurants,Fäviken Magasinet in northern Sweden, its remarkable head chef, Magnus Nilsson,and his unique approach to Nordic cuisine. Reveals Nilssons natural and intuitive way of working with the produce availablein the environment around him, and how he creates a seasonal cycle of menusbuilt around it. Contains over 100 recipes, from basic preparations for pickles, yoghurt and bread,to the exquisitely crafted dishes that are served by Nilsson and his team at Fäviken. Fascinating narrative texts, stunning photography and inspiring recipes willencourage all cooks and food lovers to think differently about their environmentand the ingredients that are available to them.

Lieferung aus: Vereinigtes Königreich Großbritannien und Nordirland, zzgl. Versandkosten.
An exclusive insight into one of the world's most interesting restaurants, Faviken Magasinet in Sweden.

Lieferung aus: Niederlande, Vandaag voor 23:00 besteld, morgen in huis.
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