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Cook: Natural Flavours from a Nordic Kitchen

BuchGebunden
236 Seiten
Englisch
Global Book Saleserschienen am02.06.2015
In 2012, Time Magazine named Rene Redzepi & Claus Meyer (owners of NOMA restaurant) as two of the World's 100 Most Influential People, for putting Denmark on the world's gastronomic map, and for influencing a new generation of chefs around the world. The New Nordic Cuisine is about getting out into the countryside to forage for the best and most unusual ingredients. It's about experimenting and presenting exciting new ways of combining traditional foods. It's clean, elegant, natural and delicious. In this book, Mikkel Karstad, consultant chef and advisor to the NOMA team, takes this inspiration home. In his own kitchen he shows us how to make 5-6 different dishes from a selection of fourteen favourite ingredients. These range from fennel, berries and sage, to squid, beef and lamb. Beautifully yet sparsely photographed and designed, this book will take you on a culinary adventure into the heart of pure Scandinavian cooking.mehr

Produkt

KlappentextIn 2012, Time Magazine named Rene Redzepi & Claus Meyer (owners of NOMA restaurant) as two of the World's 100 Most Influential People, for putting Denmark on the world's gastronomic map, and for influencing a new generation of chefs around the world. The New Nordic Cuisine is about getting out into the countryside to forage for the best and most unusual ingredients. It's about experimenting and presenting exciting new ways of combining traditional foods. It's clean, elegant, natural and delicious. In this book, Mikkel Karstad, consultant chef and advisor to the NOMA team, takes this inspiration home. In his own kitchen he shows us how to make 5-6 different dishes from a selection of fourteen favourite ingredients. These range from fennel, berries and sage, to squid, beef and lamb. Beautifully yet sparsely photographed and designed, this book will take you on a culinary adventure into the heart of pure Scandinavian cooking.
Details
ISBN/GTIN978-1-908337-24-5
ProduktartBuch
EinbandartGebunden
Erscheinungsjahr2015
Erscheinungsdatum02.06.2015
Seiten236 Seiten
SpracheEnglisch
MasseBreite 207 mm, Höhe 279 mm, Dicke 32 mm
Gewicht1208 g
Artikel-Nr.33114141
Rubriken
GenreKochen & Geniessen

Inhalt/Kritik

Inhaltsverzeichnis
Introduction by Claus Meyer Fire Fennel Octopus Sea Robin Herbs Berries Pumpkin Brussel Sprouts Picnic Offal Pork Lamb Venison Liquids Indexmehr

Autor

Mikkel Karstad is the current Head Chef at Christianborg, the Danish Parliament and food writer and former gastronomic advisor to Claus Meyer (founder of the New Nordic Cuisine and the famous Copenhagen restaurant Noma). Mikkel trained at Tante Claire in London, Bagatelle in Paris and Kommandant in Norway. He is also the food stylist behind several Danish cookbooks - including the giant Almanac by Claus Meyer - and contributes regularly to several Danish magazines. His fantastic blog is at http://weyoutheyate.com/ blog where he shares his recipes and favorite ingredients.