North: The New Nordic Cuisine of Iceland [A Cookbook]
Awards:   Commended for IACP Crystal Whisk Award (International) 2015
Author:   Gunnar Karl Gíslason ,  Jody Eddy ,  Rene Redzepi
Publisher:   Random House USA Inc
ISBN:  

9781607744986


Pages:   352
Publication Date:   09 September 2014
Format:   Hardback
Availability:   To order   Availability explained
Stock availability from the supplier is unknown. We will order it for you and ship this item to you once it is received by us.

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North: The New Nordic Cuisine of Iceland [A Cookbook]


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Awards

  • Commended for IACP Crystal Whisk Award (International) 2015

Overview

Full Product Details

Author:   Gunnar Karl Gíslason ,  Jody Eddy ,  Rene Redzepi
Publisher:   Random House USA Inc
Imprint:   Ten Speed Press
Dimensions:   Width: 22.50cm , Height: 3.50cm , Length: 26.10cm
Weight:   1.503kg
ISBN:  

9781607744986


ISBN 10:   1607744988
Pages:   352
Publication Date:   09 September 2014
Audience:   General/trade ,  General
Format:   Hardback
Publisher's Status:   Active
Availability:   To order   Availability explained
Stock availability from the supplier is unknown. We will order it for you and ship this item to you once it is received by us.

Table of Contents

foreword by rené redzepi in gratitude introduction a note on the recipes The Bacalao Producer The Arctic Char Smoker The Rugbraud Baker The Fisherman The Seabird Egg Collector The Barley Farmer The Dairy Farmer The Birch and Mushroom Forager The Sheep Farmer The Hardfiskur Producer The Salt Maker The Goat Farmer The Blue Mussel and Dulse Harvester ingredients for an icelandic pantry index

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Author Information

Chef GUNNAR GISLASON opened Restaurant Dill in Reykjavik's historic Nordic House in 2009. His contemporary cooking celebrating Iceland's pristine ingredients and artisanal producers has garnered international acclaim and media. Dill has been nominated for the Nordic Prize and has earned numerous accolades including Iceland's restaurant of the year. In his spare time, Gislason can be found foraging with his children for ingredients to stock his restaurant's pantry, or salmon fishing in one of Iceland's glacial rivers. JODY EDDY is the author ofCome In, We're Closed, which profiled the staff meals of 25 of the world's best restaurants. A graduate of The Institute of Culinary Education in Manhattan, she is the former editor ofArt Culinaire. She first visited Dill in 2009 and has been a devoted disciple of Gislason's cooking philosophy ever since.

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