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Nordic Cookbook Collection


Let Nordic superchefs, René Redzepi and Magnus Nilsson introduce you to the amazing cuisine of a region that is all too often overlooked.


Editions:

Price: USD$234.80 USD$152.60

This collection includes:

The Nordic Cookbook: Features 700 simple and authentic recipes from Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway, and Sweden, all of which can be easily recreated at home.

Explains Nordic ingredients, cooking techniques and culinary history so anyone can cook their favourite Nordic dishes in the authentic way.

The Nordic Baking Book: The acclaimed chef featured in the Emmy-Award winning US PBS series The Mind of a Chef and the Netflix docuseries Chef's Table explores the rich baking tradition of the Nordic region, with 450 tempting recipes for home bakers .

Noma: Time and Place in Nordic Cuisine: Noma is an unprecedented opportunity to learn about Redzepi and Noma’s history and philosophy, the sourcing of ingredients, the experimentation behind the dishes and the cultural significance of dining at Noma. Accompanying this insight into Redzepi’s world will be over 90 of Redzepi’s recipes, by far the most comprehensive collection ever published. The book will also feature a series of specially commissioned photographs, illustrating the food and atmosphere of Noma, as well as the Nordic environment that lies at the heart of Redzepi’s cuisine.

Fäviken: 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.

Magnus 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.



SPECIFICATIONS:

Format: Hardback
Size: 290 x 250 mm (11 3/8 x 9 7/8 in)
Pages: 1360 pp
Illustrations: 710 illustrations
ISBN: COLLECT100032C

The Nordic Cookbook and Fäviken: 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 #19 in the San Pellegrino World's 50 Best Restaurants list, produced by Restaurant magazine. Nilsson is the author of Fäviken, also published by Phaidon, and he appeared in the US TV show, Mind of a Chef, which aired nationally across the USA on PBS-TV in Fall 2014. He is set to appear in the Netfix docu-series, Chef's Table, in 2015.

Noma: Time and Place in Nordic Cuisine: René Redzepi is head chef and owner of Noma restaurant in Copenhagen, where he creates his inventive take on Nordic cuisine with a distinctive emphasis on regional specialities. He is widely recognized as one of the world’s most influential chefs.

The Nordic Cookbook

"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." —Bloomberg.com

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

Noma: Time and Place in Nordic Cuisine

"The hottest topic in the food world. While Noma is all about Nordic cuisine, its philosophy is about the cuisine of wherever you are." —Kitchen Daily

"A gorgeous cookbook... spectacular. NOMA is going to influence another generation of cooks." —The Atlantic

Fäviken

"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 Faviken Magasinet." —Publishers Weekly

The Nordic Cookbook

"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." —Bloomberg.com

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

Noma: Time and Place in Nordic Cuisine

"The hottest topic in the food world. While Noma is all about Nordic cuisine, its philosophy is about the cuisine of wherever you are." —Kitchen Daily

"A gorgeous cookbook... spectacular. NOMA is going to influence another generation of cooks." —The Atlantic

Fäviken

"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 Faviken Magasinet." —Publishers Weekly


ABOUT PHAIDON

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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