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

£30.00 £22.29

Author: Gunnar GislasonBrand: Ten Speed PressColor: MulticolorEdition: 01Binding: HardcoverNumber Of Pages: 304Release Date: 14-10-2014Details: Product Description An unprecedented look into the food and culture of Iceland, from Iceland's premier chef and the owner of Reykjavík's Restaurant Dill.       North is a celebration of the utterly unique, starkly beautiful foodways and landscapes...

Author: Gunnar Gislason

Brand: Ten Speed Press

Color: Multicolor

Edition: 01

Binding: Hardcover

Number Of Pages: 304

Release Date: 14-10-2014

Details: Product Description An unprecedented look into the food and culture of Iceland, from Iceland's premier chef and the owner of Reykjavík's Restaurant Dill.       North is a celebration of the utterly unique, starkly beautiful foodways and landscapes of Iceland. Recipes and essays showcase the rare, indigenous food products and artisanal food producers of this island nation, which is one of the most pristine and unspoiled places on earth. Evan Sung, a food and lifestyle photographer for the  New York Times, provides a mix of lush landscape photography and styled food, making this a gorgeous and definitive culinary guide to one of the world's burgeoning travel destinations. About the Author 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 of Come 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 of Art Culinaire. She first visited Dill in 2009 and has been a devoted disciple of Gislason's cooking philosophy ever since.

Package Dimensions: 10.1 x 8.7 x 1.5 inches

Languages: English

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