Magnus Nilsson Collection

Indulge your Nordic passion with this three-volume collection by chef Magnus Nilsson

Magnus Nilsson


Price: USD$125.00 USD$87.00

The collection includes:

The Nordic Cookbook: The definitive guide to Nordic home cooking and its rich culinary offerings.

SPECIFICATIONS: 270 x 180 mm (10 5/8 x 7 1/8 in) | Pages: 768 pp | Illustrations: 290 illustrations

Fäviken: An exclusive insight into one of the world's most interesting restaurants, Fäviken Magasinet, and its remarkable head chef Magnus Nilsson.

SPECIFICATIONS: 290 x 214 mm (11 3/8 x 8 3/8 in) | Pages: 272 pp | Illustrations: 220 illustrations

Nordic: A Photographic Essay of Landscapes, Food and People: A personally curated selection of Magnus Nilsson's photographs from The Nordic Cookbook, also including previously unpublished images taken during his research.

SPECIFICATIONS: 270 x 180 mm (10 5/8 x 7 1/8 in) | Pages: 128 pp | Illustrations: 47 illustrations


Format: 3 Hardback Volumes
Size: 290 x 214 mm (11 3/8 x 8 3/8 in)
Pages: 1168 pp
Illustrations: 557 illustrations

Magnus Nilsson (b. 1984) is the head chef of Fäviken Magasinet restaurant in Sweden. After training as a chef and sommelier in Sweden he worked with Pascal Barbot of L'Astrance in Paris before joining Fäviken as a sommelier. Within a year he had taken over the running of the restaurant, which is currently ranked #25 in the San Pellegrino World's 50 Best Restaurants list, produced by Restaurant magazine. He features in the Emmy-Award winning US PBS-TV series The Mind of a Chef and the Netflix docu-series Chef’s Table. In 2015 he was awarded the White Guide Global Gastronomy Award.

On The Nordic Cookbook:

"[A] lush, beautifully organized volume, one of the loveliest of the season thanks in no small part of Nilsson's own idiosyncratic authorial voice." —Eater

"[An] epic tome, which somehow manages to include what seems to be the whole of traditional and modern cooking from Finland to Greenland." —New York Times

"Nilsson takes a deep dive into the home cooking traditions of his country... Home cooks will be pleasantly surprised by how accessible this book is." —

"The definitive guide to Nordic cooking... A hefty volume of 768 pages that's surprisingly accessible [and] illustrates the diversity of [the] region's cuisine." —

"It's an absolutely essential book for anyone who delights in cooking, storytelling, culture, and history." —

"The 32-year-old wunderkind [Magnus Nilsson] is modest, but with [the] release of his epic book of more than 700 recipes... he has a lot to brag about." —

"Packed with tasty, seasonal and even a few slightly unusual recipes. Scandi comfort food made simple" —Absolutely

"Amazingly comprehensive... the perfect tome to simply crack open to a random page and have at it" —Publishers Weekly

"A comprehensive look at Nordic Culture through food." —Milwaukee Journal Sentinel

"A celebration of culinary traditions." —Tastebook

"Do you know your lingonberries from your cloudberries and your glug from your gravalax? The Nordic Cookbook has all the answers." —High Life

"We love Magnus Nilsson... his recipes tick plenty of health boxes (high in protein, fibre and good fats), and are interspersed with beautiful photos to transport us to the land of the Vikings" —Grazia

"A beautiful compendium of landscapes and larder recipes" —Elle Decoration

"Nilsson writes beautifully ...this book shows him as writer, a collator and an anthropologist... And his recipe for Swedish meatballs is fantastic." —Waitrose Weekend

On Fäviken:

"Magnus is one of the brightest chefs that I have ever met – and this comes through so clearly when flicking through the pages of this book." —René Redzepi, NOMA

"Extraordinary food... A book about an honest, and fundamentally Scandinavian, philosophy of food." —The Sunday Times

"A wonderful, fascinating book, richly designed and whose photos show both the actuality of everyday life at Fäviken and its rare culinary minimalism." —The Daily Telegraph

"Master of even one dish would be worth the price tag." —Food & Travel

"Phaidon, lately, has led the way in quirky, uniquely designed, international cookbooks. The press raises the bar dramatically here with 100 recipes taken from Fäviken Magasinet." —Publishers Weekly

"This collection of recipes and stories from Nilsson's experimental, hyperlocal restaurant in west-central Sweden is a beautiful reminder of what 'farm-to-table' really means." —Bon Appetit

"Just as the best travel books describe an internal and external journey, Fäviken tells the story of a chef discovering his cuisine in the woods of Sweden." —The Huffington Post

"Its heavy-stock pages open a door into one of the hottest restaurants in the world right now." —Time Out New York

On Nordic: A Photographic Essay of Landscapes, Food and People:

"Sweden's Magnus Nilsson stands out from the superchef crowd... and his skill behind the camera is showcased in Nordic: A Photographic Essay." —The Independent

"Magnus is one of the brightest chefs that I have ever met – and this comes through so clearly when flicking through the pages of this book."
René Redzepi, NOMA

The Red Thread: Nordic Design
Bread Is Gold
On Eating Insects
Recipes from the Woods


Phaidon is the premier global publisher of the creative arts with over 1,500 titles in print. We work with the world's most influential artists, chefs, writers and thinkers to produce innovative books on art, photography, design, architecture, fashion, food and travel, and illustrated books for children. Phaidon is headquartered in London and New York City.
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