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North: The New Nordic Cuisine of Iceland By Gunnar Karl Gíslason Jody Eddy,

  • Title: North: The New Nordic Cuisine of Iceland
  • Author: Gunnar Karl Gíslason Jody Eddy
  • ISBN: 9781607744986
  • Page: 315
  • Format: Hardcover
  • An unprecedented look into the food and culture of Iceland, from Iceland s premier chef and the owner of Reykjav k s Restaurant Dill Iceland is known for being one of the most beautiful and untouched places on earth, and a burgeoning destination for travelers lured by its striking landscapes and vibrant culture Iceland is also home to an utterly unique and captivating foAn unprecedented look into the food and culture of Iceland, from Iceland s premier chef and the owner of Reykjav k s Restaurant Dill Iceland is known for being one of the most beautiful and untouched places on earth, and a burgeoning destination for travelers lured by its striking landscapes and vibrant culture Iceland is also home to an utterly unique and captivating food scene, characterized by its distinctive indigenous ingredients, traditional farmers and artisanal producers, and wildly creative chefs and restaurants Perhaps no Icelandic restaurant is as well loved and critically lauded as chef Gunnar G slason s Restaurant Dill, which opened in Reykjav k s historic Nordic House in 2009 North is G slason s wonderfully personal debut equal parts recipe book and culinary odyssey, it offers an unparalleled look into a star chef s creative process But than just a collection of recipes, North is also a celebration of Iceland itself the inspiring traditions, stories, and people who make the island nation unlike any other place in the world.
    North The New Nordic Cuisine of Iceland An unprecedented look into the food and culture of Iceland from Iceland s premier chef and the owner of Reykjav k s Restaurant Dill Iceland is known for being one of the most beautiful and untouched

    One thought on “North: The New Nordic Cuisine of Iceland”

    1. While not all the foods seemed that appealing they were creative and intriguing all factors that I gather result from a history scarcity and having to use every edible substance available The complex and unusual arrangements reminded me somewhat of Noma Time and Place in Nordic Cuisine It s not coincidence that Redzepi wrote the Introduction , although G slason is less extreme by that I mean both that the food is food rather than a metaphorical landscape, and that a lot of it is do able by a nor [...]

    2. It s laughable that Eddy calls these recipes approachable enough for the home cook in her introduction A sampling of what chef Gislason calls for moss ash, lamb hearts and marrow bones, xantham gum and liquid glucose, seaweed powder, birch twigs and pine tree oil, dehydrators and immersion circulators and homemade smokers His work is unabashedly local, specific, and molecular all fine qualities, but please, call it what it is.I picked up this book out of a love for Scandinavian culture and curio [...]

    3. When Ten Speed Press offered the opportunity to explore Chef Gunnar Karl G slason s new cookbook, North, I couldn t possibly resist.I was in Iceland last year and although I didn t have the opportunity to experience G slason s restaurant, Dill, I did love all the food I encountered Cod, which I d never particularly liked until I devoured Icelandic cod, rhubarb tucked into the tiny gardens of homes on the coast, angelica growing wild and infused in the cough drops I picked up We ate at an incredi [...]

    4. To me, cookbooks should be about usefulness Anything else is usually just a bonus This book is very beautiful and has some wonderful anecdotes and interviews, but the recipes are not very utilitarian Here s what you need to know if you are considering buying this book Most of the recipes in this book require you to make part of it ahead of time, usually an oil or dairy sauce, some of it needing a day or weeks Many recipes require ingredients that are obscure and difficult to find I spent a great [...]

    5. Four and a half stars.North is a cookbook that represents a glamorous, upscale take on the foods of Iceland More than just recipes, this book includes essays and interviews with the food producers of the exotic ingredients used to make these dishes possible.If you don t know by now from my reading my blog, you know that I m a foodie, and a bit of an admitted snob it happens when your dad is a chef Oops That being said, I confess that I had no idea that Iceland had a unique cuisine It makes compl [...]

    6. I was sent a copy of the book for review through Net Galley, as always, all opinions are my own.While I enjoyed the history and photographs in this book, I found the ingredients next to impossible to come by where I live A cookbook such as this is useless in my kitchen, but still an interesting read if you are fascinated with Iceland and its rich history.

    7. Much of this cookbook reads like a travel guide, which was easily the best part Getting to know the artisans of Iceland was what eventually pushed me to finish this book But to be honest, the interviews and descriptive blurbs are the only things that make this cookbook worth keeping.The recipes are not only culinarily intense, but also potentially expensive and lengthy, as the ingredients are rare, and the techniques are detailed Unless I was willing to drop a paycheck on shipping expenses, I wi [...]

    8. This is a great winter cookbook From the pictures of scenery in this book I realized I must some day visit this place and conquer my fear of the cold This book is an eye opener to a culture we did not know about Many of the recipes have to do with fish but there are still some dairy ones which you can make A beautiful copy table volume, even if some of the recipes are too difficult for the average American to make Even if I do not make most of the seafood recipes I drew inspiration from this coo [...]

    9. Whew This seemed to take as long as some of the recipes in this book It s a very informative read, but it s not exactly a sit down and rush through it read then again, it s a cook book I had set out to read it in preparation for my trip to Iceland, to find out what Icelandic people eat Turns out, they eat the stuff in this book if they re the owner of one of the best restaurants according to this book anyway in Iceland I loved the interviews with the people providing the ingredients like dried f [...]

    10. As a book about food, this is beautiful and excellent The portraits and interviews with the producers of traditional products are well done The interviews expose techniques that as a non Icelandic person I didn t even know existed and gave details about ones I did know about like bacalao production I really enjoyed reading this book.As a cookbook, I could not use this book It s modernist cuisine at its most artful Food science, difficult to master techniques for the home cook, and esoteric ingre [...]

    11. I didn t read everything in this book, and neither did I try any of the recipes, at least not yet I noted from the ones I did read that there is not as big a variety of ingredients available for food in Iceland I m not sure I would be a big fan of Icelandic food, but I would still like to visit that country, than most I feel the same way about Ireland, having been there a few years ago.

    12. Part culinary journey and a tiny bit of a travel guidebook, this is well worth your time if you are interested in cooking food Gorgeous photos accompany interesting interviews with various Icelandic food producers The recipes are interesting to read, though I don t think I ll be trying any The ingredients are key and many of those aren t available in Southern California, which is almost the whole point of the New Nordic cuisine.

    13. Wish we had gone to his restaurant when were were in Icelandis food looks incredible and I have so many recipes book marked it is crazy.Excellent book of a country most known for its rotten shark

    14. A beautiful cookbook full of ingredients I see use rarely and recipes with so many steps and nuances I will probably never try them It was so much fun to read and imagine what things would taste like, but this is just not a book from which I will cook.

    15. An interesting glimpse into the culture and cuisine of Iceland I can t say that much of it is what I would eat thoughYes, I am a very picky eater.

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