Fäviken

Fäviken

"Magnus is one of the brightest chefs that I have ever met." ? Ren Redzepi, NOMA Fviken is the first major cookbook by Magnus Nilsson, the 28‐year old chef whose restaurant is located on a 20,000 acre farm and hunting estate in Northern Sweden. It has recently been called "the most daring restaurant in the world" by Bon Apptit. In Fviken, Nilsson writes about "Magnus is one of the brightest chefs that I have ever met." ? Ren Redzepi, NOMA Fviken is the first m...

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Title:Fäviken
Author:Magnus Nilsson
Rating:
Genres:Food and Drink
ISBN:0714864706
Edition Language:English
Format Type:Hardcover
Number of Pages:272 pages pages

Fäviken Reviews

  • Sarah
    Jun 08, 2014

    This was a hard book to review: I giggled through a good chunk of the recipes (see my favorites, below), but was entranced by the utter creativity of the chef. There is only one recipe (for jam) that I will try making, but I admired the intellectual curiosity displayed in the recipes a...

    Clearly, Magnus Nilsson is a rock-star chef. His restaurant sounds amazing, and he is doing amazing things foraging and using local food. He clearly takes such care, and has an enormous amount of respect for the food that he uses. And I love that he uses moss, old leaves, berries, mush...

    WARNING SOCIALIST COOKBOOK REVIEW This makes me think, maybe I should start a blog of socialist cookbook reviews? :) I hadn't heard of Faviken before I was given this book, but apparently it's one of the top restaurants in the world. It's in a rural area of Sweden, about 7-8 hour...

    Wow, this is a stunning book, with sumptuous matte pages and a blue embossed cover -- it looks like a fairy tale book full of secrets. The first foreword by Bil Buford gets you hungry and fond of the chef who?s always losing his children, but by the second foreword, you think, okay, ...

    I was introduced to chef Magnus Nilsson through the PBS show Mind of A Chef. Nilsson is the owner and head chef of Faviken in Sweden (making it very tempting to just refer to him as "The Swedish Chef," which brings back images of another very famous (puppet) chef hailing from Sweden). ...

    It's all about taking the time and the heart on "good" food. Recipes included may not be as easily practiced as others, but the precious part is actually Magnus Nilsson's unique mindset and determination towards a way of life. ...

    I know this is a well-regarded book ... but honestly, I feel like it's a self-parody of the entire foodie scene. A quirky young chef sets up a restaurant in the middle of nowhere and lures in big-city diners by serving ridiculous food ("A little lump of very fresh cheese, one lavender ...

    This is a book disguised as a cookbook. It lives with my novels and nonfiction not with my cookbooks. In short, Faviken (written by Nilsson) is the tale of a world class chef (whose restaurant ranks among the best in the world), the evolution of his cooking philosophy, style, and metho...

    This is less of a cookbook than a guide on cooking technique, foraging, and Swedish food history, since most of the recipes here are impossible to attempt unless you have access to a professional kitchen/5 months of dry-aging time/a 20000 acre Scandinavian forest from which to source y...

    tho' the recipes are surely beyond the everyday person's kitchen/abilities - the ideas behind the food - eating only what's in season, using unusual cuts of meat, traditional preservation techniques - fermentation, drying - are very inspiring and can definitely be used on a more everyd...

    This was a lovely and enchanting cookbook to read, but not one in which there are practical recipes (there is one out of the book that I will try for berry vinegar). It did make me want to go to Sweden and be one of the 15 or 16 diners at the restaurant someday! ...

    Really beautiful book. The photography & styling are really lovely. Interesting story & lots of great information about cooking techniques & ingredients, but not a lot of accessible recipes for the home cook. ...

    A beautiful book espousing on a philosophic approach to cooking, with flawless photography. If it was a memoir I'd be all on board. As a cookbook it shares a spot with the Ottolenghi and Jerusalem books: awe-inspiring recipes with no chance of ever being used. ...

    Amazing. Beautiful. Not meant for everyday cooking inspiration. This book is more about the art of cooking, the art of seeing all of natures bounty and the myriad of ways that it can be used to create something fresh and exciting to eat. Immersive foodie experience and truly a gem. ...

    This cookbook is more for your coffee table than your kitchen cabinet. It is a beautiful book, with gorgeous images of the Swedish 'outback" and of food that I would never dare to re-create. Get this book to be inspired to visit the amazing Faviken. ...

    Fascinating, but I don't know anyone who would be capable of cooking most of the recipes, though I feel I can have some of my own dishes infused with an idea or two. ...

    One of a handful of truly creative young chefs/entrepreneurs. Had the fortune of being able to dine at Fviken and have a chat with Magnus in September, a truly sublime experience. ...

    I don't think I would or could make any of the recipes in this book but it is delightful to read and thought provoking. ...

    This was a great peak into the chef's process and approach, but these recipes aren't accessible for most people -- still fun to ready about, though! ...

    Magical, weird. ...

    A beautiful, engaging book of stories through recipes. ...

    Passionate. Innovative. Artistry. Sensitivity. Beauty. Hard Work. Experience. Perfection. Presentation. There is only one Magnus Nilsson and one Fviken. Review forthcoming. ...

    Finally, we cook real food! Respect, control, selection, concentration, presentation. Also: precision, purity. ...

    Mind-blowing. So far beyond my skills and the way I think about food, but fascinating to read and get a glimpse of Nilsson's mind. ...

  • crystal
    Feb 17, 2013

    This was a hard book to review: I giggled through a good chunk of the recipes (see my favorites, below), but was entranced by the utter creativity of the chef. There is only one recipe (for jam) that I will try making, but I admired the intellectual curiosity displayed in the recipes a...

    Clearly, Magnus Nilsson is a rock-star chef. His restaurant sounds amazing, and he is doing amazing things foraging and using local food. He clearly takes such care, and has an enormous amount of respect for the food that he uses. And I love that he uses moss, old leaves, berries, mush...

    WARNING SOCIALIST COOKBOOK REVIEW This makes me think, maybe I should start a blog of socialist cookbook reviews? :) I hadn't heard of Faviken before I was given this book, but apparently it's one of the top restaurants in the world. It's in a rural area of Sweden, about 7-8 hour...

    Wow, this is a stunning book, with sumptuous matte pages and a blue embossed cover -- it looks like a fairy tale book full of secrets. The first foreword by Bil Buford gets you hungry and fond of the chef who?s always losing his children, but by the second foreword, you think, okay, ...

    I was introduced to chef Magnus Nilsson through the PBS show Mind of A Chef. Nilsson is the owner and head chef of Faviken in Sweden (making it very tempting to just refer to him as "The Swedish Chef," which brings back images of another very famous (puppet) chef hailing from Sweden). ...

    It's all about taking the time and the heart on "good" food. Recipes included may not be as easily practiced as others, but the precious part is actually Magnus Nilsson's unique mindset and determination towards a way of life. ...

    I know this is a well-regarded book ... but honestly, I feel like it's a self-parody of the entire foodie scene. A quirky young chef sets up a restaurant in the middle of nowhere and lures in big-city diners by serving ridiculous food ("A little lump of very fresh cheese, one lavender ...

    This is a book disguised as a cookbook. It lives with my novels and nonfiction not with my cookbooks. In short, Faviken (written by Nilsson) is the tale of a world class chef (whose restaurant ranks among the best in the world), the evolution of his cooking philosophy, style, and metho...

    This is less of a cookbook than a guide on cooking technique, foraging, and Swedish food history, since most of the recipes here are impossible to attempt unless you have access to a professional kitchen/5 months of dry-aging time/a 20000 acre Scandinavian forest from which to source y...

    tho' the recipes are surely beyond the everyday person's kitchen/abilities - the ideas behind the food - eating only what's in season, using unusual cuts of meat, traditional preservation techniques - fermentation, drying - are very inspiring and can definitely be used on a more everyd...

    This was a lovely and enchanting cookbook to read, but not one in which there are practical recipes (there is one out of the book that I will try for berry vinegar). It did make me want to go to Sweden and be one of the 15 or 16 diners at the restaurant someday! ...

    Really beautiful book. The photography & styling are really lovely. Interesting story & lots of great information about cooking techniques & ingredients, but not a lot of accessible recipes for the home cook. ...

    A beautiful book espousing on a philosophic approach to cooking, with flawless photography. If it was a memoir I'd be all on board. As a cookbook it shares a spot with the Ottolenghi and Jerusalem books: awe-inspiring recipes with no chance of ever being used. ...

    Amazing. Beautiful. Not meant for everyday cooking inspiration. This book is more about the art of cooking, the art of seeing all of natures bounty and the myriad of ways that it can be used to create something fresh and exciting to eat. Immersive foodie experience and truly a gem. ...

    This cookbook is more for your coffee table than your kitchen cabinet. It is a beautiful book, with gorgeous images of the Swedish 'outback" and of food that I would never dare to re-create. Get this book to be inspired to visit the amazing Faviken. ...

    Fascinating, but I don't know anyone who would be capable of cooking most of the recipes, though I feel I can have some of my own dishes infused with an idea or two. ...

    One of a handful of truly creative young chefs/entrepreneurs. Had the fortune of being able to dine at Fviken and have a chat with Magnus in September, a truly sublime experience. ...

    I don't think I would or could make any of the recipes in this book but it is delightful to read and thought provoking. ...

    This was a great peak into the chef's process and approach, but these recipes aren't accessible for most people -- still fun to ready about, though! ...

    Magical, weird. ...

    A beautiful, engaging book of stories through recipes. ...

    Passionate. Innovative. Artistry. Sensitivity. Beauty. Hard Work. Experience. Perfection. Presentation. There is only one Magnus Nilsson and one Fviken. Review forthcoming. ...

    Finally, we cook real food! Respect, control, selection, concentration, presentation. Also: precision, purity. ...

    Mind-blowing. So far beyond my skills and the way I think about food, but fascinating to read and get a glimpse of Nilsson's mind. ...

    My husband (and his bro, AND his best friend, are all BORKING MAD svenska chefs) and they remark about the similarities with wilderness eating a la Telemark WWII ...

    All I can say is Right On! Forage, garden, harvest, raise humanely. And eat locally. ...

  • Megan
    Oct 03, 2013

    This was a hard book to review: I giggled through a good chunk of the recipes (see my favorites, below), but was entranced by the utter creativity of the chef. There is only one recipe (for jam) that I will try making, but I admired the intellectual curiosity displayed in the recipes a...

    Clearly, Magnus Nilsson is a rock-star chef. His restaurant sounds amazing, and he is doing amazing things foraging and using local food. He clearly takes such care, and has an enormous amount of respect for the food that he uses. And I love that he uses moss, old leaves, berries, mush...

    WARNING SOCIALIST COOKBOOK REVIEW This makes me think, maybe I should start a blog of socialist cookbook reviews? :) I hadn't heard of Faviken before I was given this book, but apparently it's one of the top restaurants in the world. It's in a rural area of Sweden, about 7-8 hour...

    Wow, this is a stunning book, with sumptuous matte pages and a blue embossed cover -- it looks like a fairy tale book full of secrets. The first foreword by Bil Buford gets you hungry and fond of the chef who?s always losing his children, but by the second foreword, you think, okay, ...

    I was introduced to chef Magnus Nilsson through the PBS show Mind of A Chef. Nilsson is the owner and head chef of Faviken in Sweden (making it very tempting to just refer to him as "The Swedish Chef," which brings back images of another very famous (puppet) chef hailing from Sweden). ...

    It's all about taking the time and the heart on "good" food. Recipes included may not be as easily practiced as others, but the precious part is actually Magnus Nilsson's unique mindset and determination towards a way of life. ...

    I know this is a well-regarded book ... but honestly, I feel like it's a self-parody of the entire foodie scene. A quirky young chef sets up a restaurant in the middle of nowhere and lures in big-city diners by serving ridiculous food ("A little lump of very fresh cheese, one lavender ...

    This is a book disguised as a cookbook. It lives with my novels and nonfiction not with my cookbooks. In short, Faviken (written by Nilsson) is the tale of a world class chef (whose restaurant ranks among the best in the world), the evolution of his cooking philosophy, style, and metho...

    This is less of a cookbook than a guide on cooking technique, foraging, and Swedish food history, since most of the recipes here are impossible to attempt unless you have access to a professional kitchen/5 months of dry-aging time/a 20000 acre Scandinavian forest from which to source y...

    tho' the recipes are surely beyond the everyday person's kitchen/abilities - the ideas behind the food - eating only what's in season, using unusual cuts of meat, traditional preservation techniques - fermentation, drying - are very inspiring and can definitely be used on a more everyd...

    This was a lovely and enchanting cookbook to read, but not one in which there are practical recipes (there is one out of the book that I will try for berry vinegar). It did make me want to go to Sweden and be one of the 15 or 16 diners at the restaurant someday! ...

  • Manintheboat
    Mar 01, 2013

    This was a hard book to review: I giggled through a good chunk of the recipes (see my favorites, below), but was entranced by the utter creativity of the chef. There is only one recipe (for jam) that I will try making, but I admired the intellectual curiosity displayed in the recipes a...

    Clearly, Magnus Nilsson is a rock-star chef. His restaurant sounds amazing, and he is doing amazing things foraging and using local food. He clearly takes such care, and has an enormous amount of respect for the food that he uses. And I love that he uses moss, old leaves, berries, mush...

    WARNING SOCIALIST COOKBOOK REVIEW This makes me think, maybe I should start a blog of socialist cookbook reviews? :) I hadn't heard of Faviken before I was given this book, but apparently it's one of the top restaurants in the world. It's in a rural area of Sweden, about 7-8 hour...

    Wow, this is a stunning book, with sumptuous matte pages and a blue embossed cover -- it looks like a fairy tale book full of secrets. The first foreword by Bil Buford gets you hungry and fond of the chef who?s always losing his children, but by the second foreword, you think, okay, ...

    I was introduced to chef Magnus Nilsson through the PBS show Mind of A Chef. Nilsson is the owner and head chef of Faviken in Sweden (making it very tempting to just refer to him as "The Swedish Chef," which brings back images of another very famous (puppet) chef hailing from Sweden). ...

    It's all about taking the time and the heart on "good" food. Recipes included may not be as easily practiced as others, but the precious part is actually Magnus Nilsson's unique mindset and determination towards a way of life. ...

    I know this is a well-regarded book ... but honestly, I feel like it's a self-parody of the entire foodie scene. A quirky young chef sets up a restaurant in the middle of nowhere and lures in big-city diners by serving ridiculous food ("A little lump of very fresh cheese, one lavender ...

    This is a book disguised as a cookbook. It lives with my novels and nonfiction not with my cookbooks. In short, Faviken (written by Nilsson) is the tale of a world class chef (whose restaurant ranks among the best in the world), the evolution of his cooking philosophy, style, and metho...

    This is less of a cookbook than a guide on cooking technique, foraging, and Swedish food history, since most of the recipes here are impossible to attempt unless you have access to a professional kitchen/5 months of dry-aging time/a 20000 acre Scandinavian forest from which to source y...

    tho' the recipes are surely beyond the everyday person's kitchen/abilities - the ideas behind the food - eating only what's in season, using unusual cuts of meat, traditional preservation techniques - fermentation, drying - are very inspiring and can definitely be used on a more everyd...

    This was a lovely and enchanting cookbook to read, but not one in which there are practical recipes (there is one out of the book that I will try for berry vinegar). It did make me want to go to Sweden and be one of the 15 or 16 diners at the restaurant someday! ...

    Really beautiful book. The photography & styling are really lovely. Interesting story & lots of great information about cooking techniques & ingredients, but not a lot of accessible recipes for the home cook. ...

    A beautiful book espousing on a philosophic approach to cooking, with flawless photography. If it was a memoir I'd be all on board. As a cookbook it shares a spot with the Ottolenghi and Jerusalem books: awe-inspiring recipes with no chance of ever being used. ...

    Amazing. Beautiful. Not meant for everyday cooking inspiration. This book is more about the art of cooking, the art of seeing all of natures bounty and the myriad of ways that it can be used to create something fresh and exciting to eat. Immersive foodie experience and truly a gem. ...

    This cookbook is more for your coffee table than your kitchen cabinet. It is a beautiful book, with gorgeous images of the Swedish 'outback" and of food that I would never dare to re-create. Get this book to be inspired to visit the amazing Faviken. ...

    Fascinating, but I don't know anyone who would be capable of cooking most of the recipes, though I feel I can have some of my own dishes infused with an idea or two. ...

    One of a handful of truly creative young chefs/entrepreneurs. Had the fortune of being able to dine at Fviken and have a chat with Magnus in September, a truly sublime experience. ...

    I don't think I would or could make any of the recipes in this book but it is delightful to read and thought provoking. ...

  • Bettie☯
    Jul 09, 2013

    This was a hard book to review: I giggled through a good chunk of the recipes (see my favorites, below), but was entranced by the utter creativity of the chef. There is only one recipe (for jam) that I will try making, but I admired the intellectual curiosity displayed in the recipes a...

    Clearly, Magnus Nilsson is a rock-star chef. His restaurant sounds amazing, and he is doing amazing things foraging and using local food. He clearly takes such care, and has an enormous amount of respect for the food that he uses. And I love that he uses moss, old leaves, berries, mush...

    WARNING SOCIALIST COOKBOOK REVIEW This makes me think, maybe I should start a blog of socialist cookbook reviews? :) I hadn't heard of Faviken before I was given this book, but apparently it's one of the top restaurants in the world. It's in a rural area of Sweden, about 7-8 hour...

    Wow, this is a stunning book, with sumptuous matte pages and a blue embossed cover -- it looks like a fairy tale book full of secrets. The first foreword by Bil Buford gets you hungry and fond of the chef who?s always losing his children, but by the second foreword, you think, okay, ...

    I was introduced to chef Magnus Nilsson through the PBS show Mind of A Chef. Nilsson is the owner and head chef of Faviken in Sweden (making it very tempting to just refer to him as "The Swedish Chef," which brings back images of another very famous (puppet) chef hailing from Sweden). ...

    It's all about taking the time and the heart on "good" food. Recipes included may not be as easily practiced as others, but the precious part is actually Magnus Nilsson's unique mindset and determination towards a way of life. ...

    I know this is a well-regarded book ... but honestly, I feel like it's a self-parody of the entire foodie scene. A quirky young chef sets up a restaurant in the middle of nowhere and lures in big-city diners by serving ridiculous food ("A little lump of very fresh cheese, one lavender ...

    This is a book disguised as a cookbook. It lives with my novels and nonfiction not with my cookbooks. In short, Faviken (written by Nilsson) is the tale of a world class chef (whose restaurant ranks among the best in the world), the evolution of his cooking philosophy, style, and metho...

    This is less of a cookbook than a guide on cooking technique, foraging, and Swedish food history, since most of the recipes here are impossible to attempt unless you have access to a professional kitchen/5 months of dry-aging time/a 20000 acre Scandinavian forest from which to source y...

    tho' the recipes are surely beyond the everyday person's kitchen/abilities - the ideas behind the food - eating only what's in season, using unusual cuts of meat, traditional preservation techniques - fermentation, drying - are very inspiring and can definitely be used on a more everyd...

    This was a lovely and enchanting cookbook to read, but not one in which there are practical recipes (there is one out of the book that I will try for berry vinegar). It did make me want to go to Sweden and be one of the 15 or 16 diners at the restaurant someday! ...

    Really beautiful book. The photography & styling are really lovely. Interesting story & lots of great information about cooking techniques & ingredients, but not a lot of accessible recipes for the home cook. ...

    A beautiful book espousing on a philosophic approach to cooking, with flawless photography. If it was a memoir I'd be all on board. As a cookbook it shares a spot with the Ottolenghi and Jerusalem books: awe-inspiring recipes with no chance of ever being used. ...

    Amazing. Beautiful. Not meant for everyday cooking inspiration. This book is more about the art of cooking, the art of seeing all of natures bounty and the myriad of ways that it can be used to create something fresh and exciting to eat. Immersive foodie experience and truly a gem. ...

    This cookbook is more for your coffee table than your kitchen cabinet. It is a beautiful book, with gorgeous images of the Swedish 'outback" and of food that I would never dare to re-create. Get this book to be inspired to visit the amazing Faviken. ...

    Fascinating, but I don't know anyone who would be capable of cooking most of the recipes, though I feel I can have some of my own dishes infused with an idea or two. ...

    One of a handful of truly creative young chefs/entrepreneurs. Had the fortune of being able to dine at Fviken and have a chat with Magnus in September, a truly sublime experience. ...

    I don't think I would or could make any of the recipes in this book but it is delightful to read and thought provoking. ...

    This was a great peak into the chef's process and approach, but these recipes aren't accessible for most people -- still fun to ready about, though! ...

    Magical, weird. ...

    A beautiful, engaging book of stories through recipes. ...

    Passionate. Innovative. Artistry. Sensitivity. Beauty. Hard Work. Experience. Perfection. Presentation. There is only one Magnus Nilsson and one Fviken. Review forthcoming. ...

    Finally, we cook real food! Respect, control, selection, concentration, presentation. Also: precision, purity. ...

    Mind-blowing. So far beyond my skills and the way I think about food, but fascinating to read and get a glimpse of Nilsson's mind. ...

    My husband (and his bro, AND his best friend, are all BORKING MAD svenska chefs) and they remark about the similarities with wilderness eating a la Telemark WWII ...

  • K.
    Sep 04, 2013

    This was a hard book to review: I giggled through a good chunk of the recipes (see my favorites, below), but was entranced by the utter creativity of the chef. There is only one recipe (for jam) that I will try making, but I admired the intellectual curiosity displayed in the recipes a...

    Clearly, Magnus Nilsson is a rock-star chef. His restaurant sounds amazing, and he is doing amazing things foraging and using local food. He clearly takes such care, and has an enormous amount of respect for the food that he uses. And I love that he uses moss, old leaves, berries, mush...

    WARNING SOCIALIST COOKBOOK REVIEW This makes me think, maybe I should start a blog of socialist cookbook reviews? :) I hadn't heard of Faviken before I was given this book, but apparently it's one of the top restaurants in the world. It's in a rural area of Sweden, about 7-8 hour...

    Wow, this is a stunning book, with sumptuous matte pages and a blue embossed cover -- it looks like a fairy tale book full of secrets. The first foreword by Bil Buford gets you hungry and fond of the chef who?s always losing his children, but by the second foreword, you think, okay, ...

    I was introduced to chef Magnus Nilsson through the PBS show Mind of A Chef. Nilsson is the owner and head chef of Faviken in Sweden (making it very tempting to just refer to him as "The Swedish Chef," which brings back images of another very famous (puppet) chef hailing from Sweden). ...

    It's all about taking the time and the heart on "good" food. Recipes included may not be as easily practiced as others, but the precious part is actually Magnus Nilsson's unique mindset and determination towards a way of life. ...

    I know this is a well-regarded book ... but honestly, I feel like it's a self-parody of the entire foodie scene. A quirky young chef sets up a restaurant in the middle of nowhere and lures in big-city diners by serving ridiculous food ("A little lump of very fresh cheese, one lavender ...

    This is a book disguised as a cookbook. It lives with my novels and nonfiction not with my cookbooks. In short, Faviken (written by Nilsson) is the tale of a world class chef (whose restaurant ranks among the best in the world), the evolution of his cooking philosophy, style, and metho...

    This is less of a cookbook than a guide on cooking technique, foraging, and Swedish food history, since most of the recipes here are impossible to attempt unless you have access to a professional kitchen/5 months of dry-aging time/a 20000 acre Scandinavian forest from which to source y...

    tho' the recipes are surely beyond the everyday person's kitchen/abilities - the ideas behind the food - eating only what's in season, using unusual cuts of meat, traditional preservation techniques - fermentation, drying - are very inspiring and can definitely be used on a more everyd...

    This was a lovely and enchanting cookbook to read, but not one in which there are practical recipes (there is one out of the book that I will try for berry vinegar). It did make me want to go to Sweden and be one of the 15 or 16 diners at the restaurant someday! ...

    Really beautiful book. The photography & styling are really lovely. Interesting story & lots of great information about cooking techniques & ingredients, but not a lot of accessible recipes for the home cook. ...

    A beautiful book espousing on a philosophic approach to cooking, with flawless photography. If it was a memoir I'd be all on board. As a cookbook it shares a spot with the Ottolenghi and Jerusalem books: awe-inspiring recipes with no chance of ever being used. ...

    Amazing. Beautiful. Not meant for everyday cooking inspiration. This book is more about the art of cooking, the art of seeing all of natures bounty and the myriad of ways that it can be used to create something fresh and exciting to eat. Immersive foodie experience and truly a gem. ...

    This cookbook is more for your coffee table than your kitchen cabinet. It is a beautiful book, with gorgeous images of the Swedish 'outback" and of food that I would never dare to re-create. Get this book to be inspired to visit the amazing Faviken. ...

    Fascinating, but I don't know anyone who would be capable of cooking most of the recipes, though I feel I can have some of my own dishes infused with an idea or two. ...

    One of a handful of truly creative young chefs/entrepreneurs. Had the fortune of being able to dine at Fviken and have a chat with Magnus in September, a truly sublime experience. ...

    I don't think I would or could make any of the recipes in this book but it is delightful to read and thought provoking. ...

    This was a great peak into the chef's process and approach, but these recipes aren't accessible for most people -- still fun to ready about, though! ...

    Magical, weird. ...

    A beautiful, engaging book of stories through recipes. ...

    Passionate. Innovative. Artistry. Sensitivity. Beauty. Hard Work. Experience. Perfection. Presentation. There is only one Magnus Nilsson and one Fviken. Review forthcoming. ...

    Finally, we cook real food! Respect, control, selection, concentration, presentation. Also: precision, purity. ...

  • Caren
    Oct 30, 2015

    This was a hard book to review: I giggled through a good chunk of the recipes (see my favorites, below), but was entranced by the utter creativity of the chef. There is only one recipe (for jam) that I will try making, but I admired the intellectual curiosity displayed in the recipes a...

    Clearly, Magnus Nilsson is a rock-star chef. His restaurant sounds amazing, and he is doing amazing things foraging and using local food. He clearly takes such care, and has an enormous amount of respect for the food that he uses. And I love that he uses moss, old leaves, berries, mush...

    WARNING SOCIALIST COOKBOOK REVIEW This makes me think, maybe I should start a blog of socialist cookbook reviews? :) I hadn't heard of Faviken before I was given this book, but apparently it's one of the top restaurants in the world. It's in a rural area of Sweden, about 7-8 hour...

    Wow, this is a stunning book, with sumptuous matte pages and a blue embossed cover -- it looks like a fairy tale book full of secrets. The first foreword by Bil Buford gets you hungry and fond of the chef who?s always losing his children, but by the second foreword, you think, okay, ...

    I was introduced to chef Magnus Nilsson through the PBS show Mind of A Chef. Nilsson is the owner and head chef of Faviken in Sweden (making it very tempting to just refer to him as "The Swedish Chef," which brings back images of another very famous (puppet) chef hailing from Sweden). ...

    It's all about taking the time and the heart on "good" food. Recipes included may not be as easily practiced as others, but the precious part is actually Magnus Nilsson's unique mindset and determination towards a way of life. ...

    I know this is a well-regarded book ... but honestly, I feel like it's a self-parody of the entire foodie scene. A quirky young chef sets up a restaurant in the middle of nowhere and lures in big-city diners by serving ridiculous food ("A little lump of very fresh cheese, one lavender ...

    This is a book disguised as a cookbook. It lives with my novels and nonfiction not with my cookbooks. In short, Faviken (written by Nilsson) is the tale of a world class chef (whose restaurant ranks among the best in the world), the evolution of his cooking philosophy, style, and metho...

    This is less of a cookbook than a guide on cooking technique, foraging, and Swedish food history, since most of the recipes here are impossible to attempt unless you have access to a professional kitchen/5 months of dry-aging time/a 20000 acre Scandinavian forest from which to source y...

    tho' the recipes are surely beyond the everyday person's kitchen/abilities - the ideas behind the food - eating only what's in season, using unusual cuts of meat, traditional preservation techniques - fermentation, drying - are very inspiring and can definitely be used on a more everyd...

    This was a lovely and enchanting cookbook to read, but not one in which there are practical recipes (there is one out of the book that I will try for berry vinegar). It did make me want to go to Sweden and be one of the 15 or 16 diners at the restaurant someday! ...

    Really beautiful book. The photography & styling are really lovely. Interesting story & lots of great information about cooking techniques & ingredients, but not a lot of accessible recipes for the home cook. ...

    A beautiful book espousing on a philosophic approach to cooking, with flawless photography. If it was a memoir I'd be all on board. As a cookbook it shares a spot with the Ottolenghi and Jerusalem books: awe-inspiring recipes with no chance of ever being used. ...

    Amazing. Beautiful. Not meant for everyday cooking inspiration. This book is more about the art of cooking, the art of seeing all of natures bounty and the myriad of ways that it can be used to create something fresh and exciting to eat. Immersive foodie experience and truly a gem. ...

    This cookbook is more for your coffee table than your kitchen cabinet. It is a beautiful book, with gorgeous images of the Swedish 'outback" and of food that I would never dare to re-create. Get this book to be inspired to visit the amazing Faviken. ...

    Fascinating, but I don't know anyone who would be capable of cooking most of the recipes, though I feel I can have some of my own dishes infused with an idea or two. ...

  • julie
    Dec 08, 2015

    This was a hard book to review: I giggled through a good chunk of the recipes (see my favorites, below), but was entranced by the utter creativity of the chef. There is only one recipe (for jam) that I will try making, but I admired the intellectual curiosity displayed in the recipes a...

    Clearly, Magnus Nilsson is a rock-star chef. His restaurant sounds amazing, and he is doing amazing things foraging and using local food. He clearly takes such care, and has an enormous amount of respect for the food that he uses. And I love that he uses moss, old leaves, berries, mush...

    WARNING SOCIALIST COOKBOOK REVIEW This makes me think, maybe I should start a blog of socialist cookbook reviews? :) I hadn't heard of Faviken before I was given this book, but apparently it's one of the top restaurants in the world. It's in a rural area of Sweden, about 7-8 hour...

    Wow, this is a stunning book, with sumptuous matte pages and a blue embossed cover -- it looks like a fairy tale book full of secrets. The first foreword by Bil Buford gets you hungry and fond of the chef who?s always losing his children, but by the second foreword, you think, okay, ...

    I was introduced to chef Magnus Nilsson through the PBS show Mind of A Chef. Nilsson is the owner and head chef of Faviken in Sweden (making it very tempting to just refer to him as "The Swedish Chef," which brings back images of another very famous (puppet) chef hailing from Sweden). ...

    It's all about taking the time and the heart on "good" food. Recipes included may not be as easily practiced as others, but the precious part is actually Magnus Nilsson's unique mindset and determination towards a way of life. ...

    I know this is a well-regarded book ... but honestly, I feel like it's a self-parody of the entire foodie scene. A quirky young chef sets up a restaurant in the middle of nowhere and lures in big-city diners by serving ridiculous food ("A little lump of very fresh cheese, one lavender ...

    This is a book disguised as a cookbook. It lives with my novels and nonfiction not with my cookbooks. In short, Faviken (written by Nilsson) is the tale of a world class chef (whose restaurant ranks among the best in the world), the evolution of his cooking philosophy, style, and metho...

    This is less of a cookbook than a guide on cooking technique, foraging, and Swedish food history, since most of the recipes here are impossible to attempt unless you have access to a professional kitchen/5 months of dry-aging time/a 20000 acre Scandinavian forest from which to source y...

    tho' the recipes are surely beyond the everyday person's kitchen/abilities - the ideas behind the food - eating only what's in season, using unusual cuts of meat, traditional preservation techniques - fermentation, drying - are very inspiring and can definitely be used on a more everyd...

  • Marjorie Elwood
    Aug 23, 2012

    This was a hard book to review: I giggled through a good chunk of the recipes (see my favorites, below), but was entranced by the utter creativity of the chef. There is only one recipe (for jam) that I will try making, but I admired the intellectual curiosity displayed in the recipes a...

  • Nick Klagge
    Feb 15, 2017

    This was a hard book to review: I giggled through a good chunk of the recipes (see my favorites, below), but was entranced by the utter creativity of the chef. There is only one recipe (for jam) that I will try making, but I admired the intellectual curiosity displayed in the recipes a...

    Clearly, Magnus Nilsson is a rock-star chef. His restaurant sounds amazing, and he is doing amazing things foraging and using local food. He clearly takes such care, and has an enormous amount of respect for the food that he uses. And I love that he uses moss, old leaves, berries, mush...

    WARNING SOCIALIST COOKBOOK REVIEW This makes me think, maybe I should start a blog of socialist cookbook reviews? :) I hadn't heard of Faviken before I was given this book, but apparently it's one of the top restaurants in the world. It's in a rural area of Sweden, about 7-8 hour...

  • RH Walters
    Dec 14, 2012

    This was a hard book to review: I giggled through a good chunk of the recipes (see my favorites, below), but was entranced by the utter creativity of the chef. There is only one recipe (for jam) that I will try making, but I admired the intellectual curiosity displayed in the recipes a...

    Clearly, Magnus Nilsson is a rock-star chef. His restaurant sounds amazing, and he is doing amazing things foraging and using local food. He clearly takes such care, and has an enormous amount of respect for the food that he uses. And I love that he uses moss, old leaves, berries, mush...

    WARNING SOCIALIST COOKBOOK REVIEW This makes me think, maybe I should start a blog of socialist cookbook reviews? :) I hadn't heard of Faviken before I was given this book, but apparently it's one of the top restaurants in the world. It's in a rural area of Sweden, about 7-8 hour...

    Wow, this is a stunning book, with sumptuous matte pages and a blue embossed cover -- it looks like a fairy tale book full of secrets. The first foreword by Bil Buford gets you hungry and fond of the chef who?s always losing his children, but by the second foreword, you think, okay, ...

  • Eling
    May 21, 2013

    This was a hard book to review: I giggled through a good chunk of the recipes (see my favorites, below), but was entranced by the utter creativity of the chef. There is only one recipe (for jam) that I will try making, but I admired the intellectual curiosity displayed in the recipes a...

    Clearly, Magnus Nilsson is a rock-star chef. His restaurant sounds amazing, and he is doing amazing things foraging and using local food. He clearly takes such care, and has an enormous amount of respect for the food that he uses. And I love that he uses moss, old leaves, berries, mush...

    WARNING SOCIALIST COOKBOOK REVIEW This makes me think, maybe I should start a blog of socialist cookbook reviews? :) I hadn't heard of Faviken before I was given this book, but apparently it's one of the top restaurants in the world. It's in a rural area of Sweden, about 7-8 hour...

    Wow, this is a stunning book, with sumptuous matte pages and a blue embossed cover -- it looks like a fairy tale book full of secrets. The first foreword by Bil Buford gets you hungry and fond of the chef who?s always losing his children, but by the second foreword, you think, okay, ...

    I was introduced to chef Magnus Nilsson through the PBS show Mind of A Chef. Nilsson is the owner and head chef of Faviken in Sweden (making it very tempting to just refer to him as "The Swedish Chef," which brings back images of another very famous (puppet) chef hailing from Sweden). ...

    It's all about taking the time and the heart on "good" food. Recipes included may not be as easily practiced as others, but the precious part is actually Magnus Nilsson's unique mindset and determination towards a way of life. ...

    I know this is a well-regarded book ... but honestly, I feel like it's a self-parody of the entire foodie scene. A quirky young chef sets up a restaurant in the middle of nowhere and lures in big-city diners by serving ridiculous food ("A little lump of very fresh cheese, one lavender ...

    This is a book disguised as a cookbook. It lives with my novels and nonfiction not with my cookbooks. In short, Faviken (written by Nilsson) is the tale of a world class chef (whose restaurant ranks among the best in the world), the evolution of his cooking philosophy, style, and metho...

    This is less of a cookbook than a guide on cooking technique, foraging, and Swedish food history, since most of the recipes here are impossible to attempt unless you have access to a professional kitchen/5 months of dry-aging time/a 20000 acre Scandinavian forest from which to source y...

    tho' the recipes are surely beyond the everyday person's kitchen/abilities - the ideas behind the food - eating only what's in season, using unusual cuts of meat, traditional preservation techniques - fermentation, drying - are very inspiring and can definitely be used on a more everyd...

    This was a lovely and enchanting cookbook to read, but not one in which there are practical recipes (there is one out of the book that I will try for berry vinegar). It did make me want to go to Sweden and be one of the 15 or 16 diners at the restaurant someday! ...

    Really beautiful book. The photography & styling are really lovely. Interesting story & lots of great information about cooking techniques & ingredients, but not a lot of accessible recipes for the home cook. ...

  • Emily Lin
    Mar 22, 2013

    This was a hard book to review: I giggled through a good chunk of the recipes (see my favorites, below), but was entranced by the utter creativity of the chef. There is only one recipe (for jam) that I will try making, but I admired the intellectual curiosity displayed in the recipes a...

    Clearly, Magnus Nilsson is a rock-star chef. His restaurant sounds amazing, and he is doing amazing things foraging and using local food. He clearly takes such care, and has an enormous amount of respect for the food that he uses. And I love that he uses moss, old leaves, berries, mush...

    WARNING SOCIALIST COOKBOOK REVIEW This makes me think, maybe I should start a blog of socialist cookbook reviews? :) I hadn't heard of Faviken before I was given this book, but apparently it's one of the top restaurants in the world. It's in a rural area of Sweden, about 7-8 hour...

    Wow, this is a stunning book, with sumptuous matte pages and a blue embossed cover -- it looks like a fairy tale book full of secrets. The first foreword by Bil Buford gets you hungry and fond of the chef who?s always losing his children, but by the second foreword, you think, okay, ...

    I was introduced to chef Magnus Nilsson through the PBS show Mind of A Chef. Nilsson is the owner and head chef of Faviken in Sweden (making it very tempting to just refer to him as "The Swedish Chef," which brings back images of another very famous (puppet) chef hailing from Sweden). ...

    It's all about taking the time and the heart on "good" food. Recipes included may not be as easily practiced as others, but the precious part is actually Magnus Nilsson's unique mindset and determination towards a way of life. ...

  • Jodi G.
    Dec 13, 2012

    This was a hard book to review: I giggled through a good chunk of the recipes (see my favorites, below), but was entranced by the utter creativity of the chef. There is only one recipe (for jam) that I will try making, but I admired the intellectual curiosity displayed in the recipes a...

    Clearly, Magnus Nilsson is a rock-star chef. His restaurant sounds amazing, and he is doing amazing things foraging and using local food. He clearly takes such care, and has an enormous amount of respect for the food that he uses. And I love that he uses moss, old leaves, berries, mush...

  • M Gabriel
    Mar 30, 2013

    This was a hard book to review: I giggled through a good chunk of the recipes (see my favorites, below), but was entranced by the utter creativity of the chef. There is only one recipe (for jam) that I will try making, but I admired the intellectual curiosity displayed in the recipes a...

    Clearly, Magnus Nilsson is a rock-star chef. His restaurant sounds amazing, and he is doing amazing things foraging and using local food. He clearly takes such care, and has an enormous amount of respect for the food that he uses. And I love that he uses moss, old leaves, berries, mush...

    WARNING SOCIALIST COOKBOOK REVIEW This makes me think, maybe I should start a blog of socialist cookbook reviews? :) I hadn't heard of Faviken before I was given this book, but apparently it's one of the top restaurants in the world. It's in a rural area of Sweden, about 7-8 hour...

    Wow, this is a stunning book, with sumptuous matte pages and a blue embossed cover -- it looks like a fairy tale book full of secrets. The first foreword by Bil Buford gets you hungry and fond of the chef who?s always losing his children, but by the second foreword, you think, okay, ...

    I was introduced to chef Magnus Nilsson through the PBS show Mind of A Chef. Nilsson is the owner and head chef of Faviken in Sweden (making it very tempting to just refer to him as "The Swedish Chef," which brings back images of another very famous (puppet) chef hailing from Sweden). ...

    It's all about taking the time and the heart on "good" food. Recipes included may not be as easily practiced as others, but the precious part is actually Magnus Nilsson's unique mindset and determination towards a way of life. ...

    I know this is a well-regarded book ... but honestly, I feel like it's a self-parody of the entire foodie scene. A quirky young chef sets up a restaurant in the middle of nowhere and lures in big-city diners by serving ridiculous food ("A little lump of very fresh cheese, one lavender ...

    This is a book disguised as a cookbook. It lives with my novels and nonfiction not with my cookbooks. In short, Faviken (written by Nilsson) is the tale of a world class chef (whose restaurant ranks among the best in the world), the evolution of his cooking philosophy, style, and metho...

    This is less of a cookbook than a guide on cooking technique, foraging, and Swedish food history, since most of the recipes here are impossible to attempt unless you have access to a professional kitchen/5 months of dry-aging time/a 20000 acre Scandinavian forest from which to source y...

    tho' the recipes are surely beyond the everyday person's kitchen/abilities - the ideas behind the food - eating only what's in season, using unusual cuts of meat, traditional preservation techniques - fermentation, drying - are very inspiring and can definitely be used on a more everyd...

    This was a lovely and enchanting cookbook to read, but not one in which there are practical recipes (there is one out of the book that I will try for berry vinegar). It did make me want to go to Sweden and be one of the 15 or 16 diners at the restaurant someday! ...

    Really beautiful book. The photography & styling are really lovely. Interesting story & lots of great information about cooking techniques & ingredients, but not a lot of accessible recipes for the home cook. ...

    A beautiful book espousing on a philosophic approach to cooking, with flawless photography. If it was a memoir I'd be all on board. As a cookbook it shares a spot with the Ottolenghi and Jerusalem books: awe-inspiring recipes with no chance of ever being used. ...

    Amazing. Beautiful. Not meant for everyday cooking inspiration. This book is more about the art of cooking, the art of seeing all of natures bounty and the myriad of ways that it can be used to create something fresh and exciting to eat. Immersive foodie experience and truly a gem. ...

    This cookbook is more for your coffee table than your kitchen cabinet. It is a beautiful book, with gorgeous images of the Swedish 'outback" and of food that I would never dare to re-create. Get this book to be inspired to visit the amazing Faviken. ...

    Fascinating, but I don't know anyone who would be capable of cooking most of the recipes, though I feel I can have some of my own dishes infused with an idea or two. ...

    One of a handful of truly creative young chefs/entrepreneurs. Had the fortune of being able to dine at Fviken and have a chat with Magnus in September, a truly sublime experience. ...

    I don't think I would or could make any of the recipes in this book but it is delightful to read and thought provoking. ...

    This was a great peak into the chef's process and approach, but these recipes aren't accessible for most people -- still fun to ready about, though! ...

    Magical, weird. ...

    A beautiful, engaging book of stories through recipes. ...

    Passionate. Innovative. Artistry. Sensitivity. Beauty. Hard Work. Experience. Perfection. Presentation. There is only one Magnus Nilsson and one Fviken. Review forthcoming. ...

    Finally, we cook real food! Respect, control, selection, concentration, presentation. Also: precision, purity. ...

    Mind-blowing. So far beyond my skills and the way I think about food, but fascinating to read and get a glimpse of Nilsson's mind. ...

    My husband (and his bro, AND his best friend, are all BORKING MAD svenska chefs) and they remark about the similarities with wilderness eating a la Telemark WWII ...

    All I can say is Right On! Forage, garden, harvest, raise humanely. And eat locally. ...

    all the recipes were too farfetched to even fathom, rendering the book rather boring. ...

    Inspiring Birch and moss. Local food done with lots'a love. Yet, hard to do at home. ...

    ...

    ...

  • Nikki
    Mar 24, 2013

    This was a hard book to review: I giggled through a good chunk of the recipes (see my favorites, below), but was entranced by the utter creativity of the chef. There is only one recipe (for jam) that I will try making, but I admired the intellectual curiosity displayed in the recipes a...

    Clearly, Magnus Nilsson is a rock-star chef. His restaurant sounds amazing, and he is doing amazing things foraging and using local food. He clearly takes such care, and has an enormous amount of respect for the food that he uses. And I love that he uses moss, old leaves, berries, mush...

    WARNING SOCIALIST COOKBOOK REVIEW This makes me think, maybe I should start a blog of socialist cookbook reviews? :) I hadn't heard of Faviken before I was given this book, but apparently it's one of the top restaurants in the world. It's in a rural area of Sweden, about 7-8 hour...

    Wow, this is a stunning book, with sumptuous matte pages and a blue embossed cover -- it looks like a fairy tale book full of secrets. The first foreword by Bil Buford gets you hungry and fond of the chef who?s always losing his children, but by the second foreword, you think, okay, ...

    I was introduced to chef Magnus Nilsson through the PBS show Mind of A Chef. Nilsson is the owner and head chef of Faviken in Sweden (making it very tempting to just refer to him as "The Swedish Chef," which brings back images of another very famous (puppet) chef hailing from Sweden). ...

    It's all about taking the time and the heart on "good" food. Recipes included may not be as easily practiced as others, but the precious part is actually Magnus Nilsson's unique mindset and determination towards a way of life. ...

    I know this is a well-regarded book ... but honestly, I feel like it's a self-parody of the entire foodie scene. A quirky young chef sets up a restaurant in the middle of nowhere and lures in big-city diners by serving ridiculous food ("A little lump of very fresh cheese, one lavender ...

    This is a book disguised as a cookbook. It lives with my novels and nonfiction not with my cookbooks. In short, Faviken (written by Nilsson) is the tale of a world class chef (whose restaurant ranks among the best in the world), the evolution of his cooking philosophy, style, and metho...

    This is less of a cookbook than a guide on cooking technique, foraging, and Swedish food history, since most of the recipes here are impossible to attempt unless you have access to a professional kitchen/5 months of dry-aging time/a 20000 acre Scandinavian forest from which to source y...

    tho' the recipes are surely beyond the everyday person's kitchen/abilities - the ideas behind the food - eating only what's in season, using unusual cuts of meat, traditional preservation techniques - fermentation, drying - are very inspiring and can definitely be used on a more everyd...

    This was a lovely and enchanting cookbook to read, but not one in which there are practical recipes (there is one out of the book that I will try for berry vinegar). It did make me want to go to Sweden and be one of the 15 or 16 diners at the restaurant someday! ...

    Really beautiful book. The photography & styling are really lovely. Interesting story & lots of great information about cooking techniques & ingredients, but not a lot of accessible recipes for the home cook. ...

    A beautiful book espousing on a philosophic approach to cooking, with flawless photography. If it was a memoir I'd be all on board. As a cookbook it shares a spot with the Ottolenghi and Jerusalem books: awe-inspiring recipes with no chance of ever being used. ...

    Amazing. Beautiful. Not meant for everyday cooking inspiration. This book is more about the art of cooking, the art of seeing all of natures bounty and the myriad of ways that it can be used to create something fresh and exciting to eat. Immersive foodie experience and truly a gem. ...

    This cookbook is more for your coffee table than your kitchen cabinet. It is a beautiful book, with gorgeous images of the Swedish 'outback" and of food that I would never dare to re-create. Get this book to be inspired to visit the amazing Faviken. ...

    Fascinating, but I don't know anyone who would be capable of cooking most of the recipes, though I feel I can have some of my own dishes infused with an idea or two. ...

    One of a handful of truly creative young chefs/entrepreneurs. Had the fortune of being able to dine at Fviken and have a chat with Magnus in September, a truly sublime experience. ...

    I don't think I would or could make any of the recipes in this book but it is delightful to read and thought provoking. ...

    This was a great peak into the chef's process and approach, but these recipes aren't accessible for most people -- still fun to ready about, though! ...

    Magical, weird. ...

    A beautiful, engaging book of stories through recipes. ...

    Passionate. Innovative. Artistry. Sensitivity. Beauty. Hard Work. Experience. Perfection. Presentation. There is only one Magnus Nilsson and one Fviken. Review forthcoming. ...

    Finally, we cook real food! Respect, control, selection, concentration, presentation. Also: precision, purity. ...

    Mind-blowing. So far beyond my skills and the way I think about food, but fascinating to read and get a glimpse of Nilsson's mind. ...

    My husband (and his bro, AND his best friend, are all BORKING MAD svenska chefs) and they remark about the similarities with wilderness eating a la Telemark WWII ...

    All I can say is Right On! Forage, garden, harvest, raise humanely. And eat locally. ...

    all the recipes were too farfetched to even fathom, rendering the book rather boring. ...

    Inspiring Birch and moss. Local food done with lots'a love. Yet, hard to do at home. ...

  • Francisco
    Oct 04, 2013

    This was a hard book to review: I giggled through a good chunk of the recipes (see my favorites, below), but was entranced by the utter creativity of the chef. There is only one recipe (for jam) that I will try making, but I admired the intellectual curiosity displayed in the recipes a...

    Clearly, Magnus Nilsson is a rock-star chef. His restaurant sounds amazing, and he is doing amazing things foraging and using local food. He clearly takes such care, and has an enormous amount of respect for the food that he uses. And I love that he uses moss, old leaves, berries, mush...

    WARNING SOCIALIST COOKBOOK REVIEW This makes me think, maybe I should start a blog of socialist cookbook reviews? :) I hadn't heard of Faviken before I was given this book, but apparently it's one of the top restaurants in the world. It's in a rural area of Sweden, about 7-8 hour...

    Wow, this is a stunning book, with sumptuous matte pages and a blue embossed cover -- it looks like a fairy tale book full of secrets. The first foreword by Bil Buford gets you hungry and fond of the chef who?s always losing his children, but by the second foreword, you think, okay, ...

    I was introduced to chef Magnus Nilsson through the PBS show Mind of A Chef. Nilsson is the owner and head chef of Faviken in Sweden (making it very tempting to just refer to him as "The Swedish Chef," which brings back images of another very famous (puppet) chef hailing from Sweden). ...

    It's all about taking the time and the heart on "good" food. Recipes included may not be as easily practiced as others, but the precious part is actually Magnus Nilsson's unique mindset and determination towards a way of life. ...

    I know this is a well-regarded book ... but honestly, I feel like it's a self-parody of the entire foodie scene. A quirky young chef sets up a restaurant in the middle of nowhere and lures in big-city diners by serving ridiculous food ("A little lump of very fresh cheese, one lavender ...

    This is a book disguised as a cookbook. It lives with my novels and nonfiction not with my cookbooks. In short, Faviken (written by Nilsson) is the tale of a world class chef (whose restaurant ranks among the best in the world), the evolution of his cooking philosophy, style, and metho...

    This is less of a cookbook than a guide on cooking technique, foraging, and Swedish food history, since most of the recipes here are impossible to attempt unless you have access to a professional kitchen/5 months of dry-aging time/a 20000 acre Scandinavian forest from which to source y...

    tho' the recipes are surely beyond the everyday person's kitchen/abilities - the ideas behind the food - eating only what's in season, using unusual cuts of meat, traditional preservation techniques - fermentation, drying - are very inspiring and can definitely be used on a more everyd...

    This was a lovely and enchanting cookbook to read, but not one in which there are practical recipes (there is one out of the book that I will try for berry vinegar). It did make me want to go to Sweden and be one of the 15 or 16 diners at the restaurant someday! ...

    Really beautiful book. The photography & styling are really lovely. Interesting story & lots of great information about cooking techniques & ingredients, but not a lot of accessible recipes for the home cook. ...

    A beautiful book espousing on a philosophic approach to cooking, with flawless photography. If it was a memoir I'd be all on board. As a cookbook it shares a spot with the Ottolenghi and Jerusalem books: awe-inspiring recipes with no chance of ever being used. ...

    Amazing. Beautiful. Not meant for everyday cooking inspiration. This book is more about the art of cooking, the art of seeing all of natures bounty and the myriad of ways that it can be used to create something fresh and exciting to eat. Immersive foodie experience and truly a gem. ...

    This cookbook is more for your coffee table than your kitchen cabinet. It is a beautiful book, with gorgeous images of the Swedish 'outback" and of food that I would never dare to re-create. Get this book to be inspired to visit the amazing Faviken. ...

    Fascinating, but I don't know anyone who would be capable of cooking most of the recipes, though I feel I can have some of my own dishes infused with an idea or two. ...

    One of a handful of truly creative young chefs/entrepreneurs. Had the fortune of being able to dine at Fviken and have a chat with Magnus in September, a truly sublime experience. ...

    I don't think I would or could make any of the recipes in this book but it is delightful to read and thought provoking. ...

    This was a great peak into the chef's process and approach, but these recipes aren't accessible for most people -- still fun to ready about, though! ...

    Magical, weird. ...

    A beautiful, engaging book of stories through recipes. ...

    Passionate. Innovative. Artistry. Sensitivity. Beauty. Hard Work. Experience. Perfection. Presentation. There is only one Magnus Nilsson and one Fviken. Review forthcoming. ...

    Finally, we cook real food! Respect, control, selection, concentration, presentation. Also: precision, purity. ...

    Mind-blowing. So far beyond my skills and the way I think about food, but fascinating to read and get a glimpse of Nilsson's mind. ...

    My husband (and his bro, AND his best friend, are all BORKING MAD svenska chefs) and they remark about the similarities with wilderness eating a la Telemark WWII ...

    All I can say is Right On! Forage, garden, harvest, raise humanely. And eat locally. ...

    all the recipes were too farfetched to even fathom, rendering the book rather boring. ...

  • Ali
    Jul 31, 2015

    This was a hard book to review: I giggled through a good chunk of the recipes (see my favorites, below), but was entranced by the utter creativity of the chef. There is only one recipe (for jam) that I will try making, but I admired the intellectual curiosity displayed in the recipes a...

    Clearly, Magnus Nilsson is a rock-star chef. His restaurant sounds amazing, and he is doing amazing things foraging and using local food. He clearly takes such care, and has an enormous amount of respect for the food that he uses. And I love that he uses moss, old leaves, berries, mush...

    WARNING SOCIALIST COOKBOOK REVIEW This makes me think, maybe I should start a blog of socialist cookbook reviews? :) I hadn't heard of Faviken before I was given this book, but apparently it's one of the top restaurants in the world. It's in a rural area of Sweden, about 7-8 hour...

    Wow, this is a stunning book, with sumptuous matte pages and a blue embossed cover -- it looks like a fairy tale book full of secrets. The first foreword by Bil Buford gets you hungry and fond of the chef who?s always losing his children, but by the second foreword, you think, okay, ...

    I was introduced to chef Magnus Nilsson through the PBS show Mind of A Chef. Nilsson is the owner and head chef of Faviken in Sweden (making it very tempting to just refer to him as "The Swedish Chef," which brings back images of another very famous (puppet) chef hailing from Sweden). ...

    It's all about taking the time and the heart on "good" food. Recipes included may not be as easily practiced as others, but the precious part is actually Magnus Nilsson's unique mindset and determination towards a way of life. ...

    I know this is a well-regarded book ... but honestly, I feel like it's a self-parody of the entire foodie scene. A quirky young chef sets up a restaurant in the middle of nowhere and lures in big-city diners by serving ridiculous food ("A little lump of very fresh cheese, one lavender ...

    This is a book disguised as a cookbook. It lives with my novels and nonfiction not with my cookbooks. In short, Faviken (written by Nilsson) is the tale of a world class chef (whose restaurant ranks among the best in the world), the evolution of his cooking philosophy, style, and metho...

    This is less of a cookbook than a guide on cooking technique, foraging, and Swedish food history, since most of the recipes here are impossible to attempt unless you have access to a professional kitchen/5 months of dry-aging time/a 20000 acre Scandinavian forest from which to source y...

    tho' the recipes are surely beyond the everyday person's kitchen/abilities - the ideas behind the food - eating only what's in season, using unusual cuts of meat, traditional preservation techniques - fermentation, drying - are very inspiring and can definitely be used on a more everyd...

    This was a lovely and enchanting cookbook to read, but not one in which there are practical recipes (there is one out of the book that I will try for berry vinegar). It did make me want to go to Sweden and be one of the 15 or 16 diners at the restaurant someday! ...

    Really beautiful book. The photography & styling are really lovely. Interesting story & lots of great information about cooking techniques & ingredients, but not a lot of accessible recipes for the home cook. ...

    A beautiful book espousing on a philosophic approach to cooking, with flawless photography. If it was a memoir I'd be all on board. As a cookbook it shares a spot with the Ottolenghi and Jerusalem books: awe-inspiring recipes with no chance of ever being used. ...

    Amazing. Beautiful. Not meant for everyday cooking inspiration. This book is more about the art of cooking, the art of seeing all of natures bounty and the myriad of ways that it can be used to create something fresh and exciting to eat. Immersive foodie experience and truly a gem. ...

    This cookbook is more for your coffee table than your kitchen cabinet. It is a beautiful book, with gorgeous images of the Swedish 'outback" and of food that I would never dare to re-create. Get this book to be inspired to visit the amazing Faviken. ...

    Fascinating, but I don't know anyone who would be capable of cooking most of the recipes, though I feel I can have some of my own dishes infused with an idea or two. ...

    One of a handful of truly creative young chefs/entrepreneurs. Had the fortune of being able to dine at Fviken and have a chat with Magnus in September, a truly sublime experience. ...

    I don't think I would or could make any of the recipes in this book but it is delightful to read and thought provoking. ...

    This was a great peak into the chef's process and approach, but these recipes aren't accessible for most people -- still fun to ready about, though! ...

  • Lisa
    Jun 08, 2016

    This was a hard book to review: I giggled through a good chunk of the recipes (see my favorites, below), but was entranced by the utter creativity of the chef. There is only one recipe (for jam) that I will try making, but I admired the intellectual curiosity displayed in the recipes a...

    Clearly, Magnus Nilsson is a rock-star chef. His restaurant sounds amazing, and he is doing amazing things foraging and using local food. He clearly takes such care, and has an enormous amount of respect for the food that he uses. And I love that he uses moss, old leaves, berries, mush...

    WARNING SOCIALIST COOKBOOK REVIEW This makes me think, maybe I should start a blog of socialist cookbook reviews? :) I hadn't heard of Faviken before I was given this book, but apparently it's one of the top restaurants in the world. It's in a rural area of Sweden, about 7-8 hour...

    Wow, this is a stunning book, with sumptuous matte pages and a blue embossed cover -- it looks like a fairy tale book full of secrets. The first foreword by Bil Buford gets you hungry and fond of the chef who?s always losing his children, but by the second foreword, you think, okay, ...

    I was introduced to chef Magnus Nilsson through the PBS show Mind of A Chef. Nilsson is the owner and head chef of Faviken in Sweden (making it very tempting to just refer to him as "The Swedish Chef," which brings back images of another very famous (puppet) chef hailing from Sweden). ...

    It's all about taking the time and the heart on "good" food. Recipes included may not be as easily practiced as others, but the precious part is actually Magnus Nilsson's unique mindset and determination towards a way of life. ...

    I know this is a well-regarded book ... but honestly, I feel like it's a self-parody of the entire foodie scene. A quirky young chef sets up a restaurant in the middle of nowhere and lures in big-city diners by serving ridiculous food ("A little lump of very fresh cheese, one lavender ...

    This is a book disguised as a cookbook. It lives with my novels and nonfiction not with my cookbooks. In short, Faviken (written by Nilsson) is the tale of a world class chef (whose restaurant ranks among the best in the world), the evolution of his cooking philosophy, style, and metho...

    This is less of a cookbook than a guide on cooking technique, foraging, and Swedish food history, since most of the recipes here are impossible to attempt unless you have access to a professional kitchen/5 months of dry-aging time/a 20000 acre Scandinavian forest from which to source y...

    tho' the recipes are surely beyond the everyday person's kitchen/abilities - the ideas behind the food - eating only what's in season, using unusual cuts of meat, traditional preservation techniques - fermentation, drying - are very inspiring and can definitely be used on a more everyd...

    This was a lovely and enchanting cookbook to read, but not one in which there are practical recipes (there is one out of the book that I will try for berry vinegar). It did make me want to go to Sweden and be one of the 15 or 16 diners at the restaurant someday! ...

    Really beautiful book. The photography & styling are really lovely. Interesting story & lots of great information about cooking techniques & ingredients, but not a lot of accessible recipes for the home cook. ...

    A beautiful book espousing on a philosophic approach to cooking, with flawless photography. If it was a memoir I'd be all on board. As a cookbook it shares a spot with the Ottolenghi and Jerusalem books: awe-inspiring recipes with no chance of ever being used. ...

    Amazing. Beautiful. Not meant for everyday cooking inspiration. This book is more about the art of cooking, the art of seeing all of natures bounty and the myriad of ways that it can be used to create something fresh and exciting to eat. Immersive foodie experience and truly a gem. ...

    This cookbook is more for your coffee table than your kitchen cabinet. It is a beautiful book, with gorgeous images of the Swedish 'outback" and of food that I would never dare to re-create. Get this book to be inspired to visit the amazing Faviken. ...

    Fascinating, but I don't know anyone who would be capable of cooking most of the recipes, though I feel I can have some of my own dishes infused with an idea or two. ...

    One of a handful of truly creative young chefs/entrepreneurs. Had the fortune of being able to dine at Fviken and have a chat with Magnus in September, a truly sublime experience. ...

    I don't think I would or could make any of the recipes in this book but it is delightful to read and thought provoking. ...

    This was a great peak into the chef's process and approach, but these recipes aren't accessible for most people -- still fun to ready about, though! ...

    Magical, weird. ...

  • Whit Mattson
    Jan 17, 2015

    This was a hard book to review: I giggled through a good chunk of the recipes (see my favorites, below), but was entranced by the utter creativity of the chef. There is only one recipe (for jam) that I will try making, but I admired the intellectual curiosity displayed in the recipes a...

    Clearly, Magnus Nilsson is a rock-star chef. His restaurant sounds amazing, and he is doing amazing things foraging and using local food. He clearly takes such care, and has an enormous amount of respect for the food that he uses. And I love that he uses moss, old leaves, berries, mush...

    WARNING SOCIALIST COOKBOOK REVIEW This makes me think, maybe I should start a blog of socialist cookbook reviews? :) I hadn't heard of Faviken before I was given this book, but apparently it's one of the top restaurants in the world. It's in a rural area of Sweden, about 7-8 hour...

    Wow, this is a stunning book, with sumptuous matte pages and a blue embossed cover -- it looks like a fairy tale book full of secrets. The first foreword by Bil Buford gets you hungry and fond of the chef who?s always losing his children, but by the second foreword, you think, okay, ...

    I was introduced to chef Magnus Nilsson through the PBS show Mind of A Chef. Nilsson is the owner and head chef of Faviken in Sweden (making it very tempting to just refer to him as "The Swedish Chef," which brings back images of another very famous (puppet) chef hailing from Sweden). ...

    It's all about taking the time and the heart on "good" food. Recipes included may not be as easily practiced as others, but the precious part is actually Magnus Nilsson's unique mindset and determination towards a way of life. ...

    I know this is a well-regarded book ... but honestly, I feel like it's a self-parody of the entire foodie scene. A quirky young chef sets up a restaurant in the middle of nowhere and lures in big-city diners by serving ridiculous food ("A little lump of very fresh cheese, one lavender ...

    This is a book disguised as a cookbook. It lives with my novels and nonfiction not with my cookbooks. In short, Faviken (written by Nilsson) is the tale of a world class chef (whose restaurant ranks among the best in the world), the evolution of his cooking philosophy, style, and metho...

    This is less of a cookbook than a guide on cooking technique, foraging, and Swedish food history, since most of the recipes here are impossible to attempt unless you have access to a professional kitchen/5 months of dry-aging time/a 20000 acre Scandinavian forest from which to source y...

    tho' the recipes are surely beyond the everyday person's kitchen/abilities - the ideas behind the food - eating only what's in season, using unusual cuts of meat, traditional preservation techniques - fermentation, drying - are very inspiring and can definitely be used on a more everyd...

    This was a lovely and enchanting cookbook to read, but not one in which there are practical recipes (there is one out of the book that I will try for berry vinegar). It did make me want to go to Sweden and be one of the 15 or 16 diners at the restaurant someday! ...

    Really beautiful book. The photography & styling are really lovely. Interesting story & lots of great information about cooking techniques & ingredients, but not a lot of accessible recipes for the home cook. ...

    A beautiful book espousing on a philosophic approach to cooking, with flawless photography. If it was a memoir I'd be all on board. As a cookbook it shares a spot with the Ottolenghi and Jerusalem books: awe-inspiring recipes with no chance of ever being used. ...

  • Jim
    Sep 04, 2015

    This was a hard book to review: I giggled through a good chunk of the recipes (see my favorites, below), but was entranced by the utter creativity of the chef. There is only one recipe (for jam) that I will try making, but I admired the intellectual curiosity displayed in the recipes a...

    Clearly, Magnus Nilsson is a rock-star chef. His restaurant sounds amazing, and he is doing amazing things foraging and using local food. He clearly takes such care, and has an enormous amount of respect for the food that he uses. And I love that he uses moss, old leaves, berries, mush...

    WARNING SOCIALIST COOKBOOK REVIEW This makes me think, maybe I should start a blog of socialist cookbook reviews? :) I hadn't heard of Faviken before I was given this book, but apparently it's one of the top restaurants in the world. It's in a rural area of Sweden, about 7-8 hour...

    Wow, this is a stunning book, with sumptuous matte pages and a blue embossed cover -- it looks like a fairy tale book full of secrets. The first foreword by Bil Buford gets you hungry and fond of the chef who?s always losing his children, but by the second foreword, you think, okay, ...

    I was introduced to chef Magnus Nilsson through the PBS show Mind of A Chef. Nilsson is the owner and head chef of Faviken in Sweden (making it very tempting to just refer to him as "The Swedish Chef," which brings back images of another very famous (puppet) chef hailing from Sweden). ...

    It's all about taking the time and the heart on "good" food. Recipes included may not be as easily practiced as others, but the precious part is actually Magnus Nilsson's unique mindset and determination towards a way of life. ...

    I know this is a well-regarded book ... but honestly, I feel like it's a self-parody of the entire foodie scene. A quirky young chef sets up a restaurant in the middle of nowhere and lures in big-city diners by serving ridiculous food ("A little lump of very fresh cheese, one lavender ...

    This is a book disguised as a cookbook. It lives with my novels and nonfiction not with my cookbooks. In short, Faviken (written by Nilsson) is the tale of a world class chef (whose restaurant ranks among the best in the world), the evolution of his cooking philosophy, style, and metho...

    This is less of a cookbook than a guide on cooking technique, foraging, and Swedish food history, since most of the recipes here are impossible to attempt unless you have access to a professional kitchen/5 months of dry-aging time/a 20000 acre Scandinavian forest from which to source y...

  • E
    Jan 24, 2015

    This was a hard book to review: I giggled through a good chunk of the recipes (see my favorites, below), but was entranced by the utter creativity of the chef. There is only one recipe (for jam) that I will try making, but I admired the intellectual curiosity displayed in the recipes a...

    Clearly, Magnus Nilsson is a rock-star chef. His restaurant sounds amazing, and he is doing amazing things foraging and using local food. He clearly takes such care, and has an enormous amount of respect for the food that he uses. And I love that he uses moss, old leaves, berries, mush...

    WARNING SOCIALIST COOKBOOK REVIEW This makes me think, maybe I should start a blog of socialist cookbook reviews? :) I hadn't heard of Faviken before I was given this book, but apparently it's one of the top restaurants in the world. It's in a rural area of Sweden, about 7-8 hour...

    Wow, this is a stunning book, with sumptuous matte pages and a blue embossed cover -- it looks like a fairy tale book full of secrets. The first foreword by Bil Buford gets you hungry and fond of the chef who?s always losing his children, but by the second foreword, you think, okay, ...

    I was introduced to chef Magnus Nilsson through the PBS show Mind of A Chef. Nilsson is the owner and head chef of Faviken in Sweden (making it very tempting to just refer to him as "The Swedish Chef," which brings back images of another very famous (puppet) chef hailing from Sweden). ...

    It's all about taking the time and the heart on "good" food. Recipes included may not be as easily practiced as others, but the precious part is actually Magnus Nilsson's unique mindset and determination towards a way of life. ...

    I know this is a well-regarded book ... but honestly, I feel like it's a self-parody of the entire foodie scene. A quirky young chef sets up a restaurant in the middle of nowhere and lures in big-city diners by serving ridiculous food ("A little lump of very fresh cheese, one lavender ...

    This is a book disguised as a cookbook. It lives with my novels and nonfiction not with my cookbooks. In short, Faviken (written by Nilsson) is the tale of a world class chef (whose restaurant ranks among the best in the world), the evolution of his cooking philosophy, style, and metho...

    This is less of a cookbook than a guide on cooking technique, foraging, and Swedish food history, since most of the recipes here are impossible to attempt unless you have access to a professional kitchen/5 months of dry-aging time/a 20000 acre Scandinavian forest from which to source y...

    tho' the recipes are surely beyond the everyday person's kitchen/abilities - the ideas behind the food - eating only what's in season, using unusual cuts of meat, traditional preservation techniques - fermentation, drying - are very inspiring and can definitely be used on a more everyd...

    This was a lovely and enchanting cookbook to read, but not one in which there are practical recipes (there is one out of the book that I will try for berry vinegar). It did make me want to go to Sweden and be one of the 15 or 16 diners at the restaurant someday! ...

    Really beautiful book. The photography & styling are really lovely. Interesting story & lots of great information about cooking techniques & ingredients, but not a lot of accessible recipes for the home cook. ...

    A beautiful book espousing on a philosophic approach to cooking, with flawless photography. If it was a memoir I'd be all on board. As a cookbook it shares a spot with the Ottolenghi and Jerusalem books: awe-inspiring recipes with no chance of ever being used. ...

    Amazing. Beautiful. Not meant for everyday cooking inspiration. This book is more about the art of cooking, the art of seeing all of natures bounty and the myriad of ways that it can be used to create something fresh and exciting to eat. Immersive foodie experience and truly a gem. ...

    This cookbook is more for your coffee table than your kitchen cabinet. It is a beautiful book, with gorgeous images of the Swedish 'outback" and of food that I would never dare to re-create. Get this book to be inspired to visit the amazing Faviken. ...

    Fascinating, but I don't know anyone who would be capable of cooking most of the recipes, though I feel I can have some of my own dishes infused with an idea or two. ...

    One of a handful of truly creative young chefs/entrepreneurs. Had the fortune of being able to dine at Fviken and have a chat with Magnus in September, a truly sublime experience. ...

    I don't think I would or could make any of the recipes in this book but it is delightful to read and thought provoking. ...

    This was a great peak into the chef's process and approach, but these recipes aren't accessible for most people -- still fun to ready about, though! ...

    Magical, weird. ...

    A beautiful, engaging book of stories through recipes. ...

    Passionate. Innovative. Artistry. Sensitivity. Beauty. Hard Work. Experience. Perfection. Presentation. There is only one Magnus Nilsson and one Fviken. Review forthcoming. ...

  • Jennifer Harvey
    Aug 18, 2017

    This was a hard book to review: I giggled through a good chunk of the recipes (see my favorites, below), but was entranced by the utter creativity of the chef. There is only one recipe (for jam) that I will try making, but I admired the intellectual curiosity displayed in the recipes a...

    Clearly, Magnus Nilsson is a rock-star chef. His restaurant sounds amazing, and he is doing amazing things foraging and using local food. He clearly takes such care, and has an enormous amount of respect for the food that he uses. And I love that he uses moss, old leaves, berries, mush...

    WARNING SOCIALIST COOKBOOK REVIEW This makes me think, maybe I should start a blog of socialist cookbook reviews? :) I hadn't heard of Faviken before I was given this book, but apparently it's one of the top restaurants in the world. It's in a rural area of Sweden, about 7-8 hour...

    Wow, this is a stunning book, with sumptuous matte pages and a blue embossed cover -- it looks like a fairy tale book full of secrets. The first foreword by Bil Buford gets you hungry and fond of the chef who?s always losing his children, but by the second foreword, you think, okay, ...

    I was introduced to chef Magnus Nilsson through the PBS show Mind of A Chef. Nilsson is the owner and head chef of Faviken in Sweden (making it very tempting to just refer to him as "The Swedish Chef," which brings back images of another very famous (puppet) chef hailing from Sweden). ...

    It's all about taking the time and the heart on "good" food. Recipes included may not be as easily practiced as others, but the precious part is actually Magnus Nilsson's unique mindset and determination towards a way of life. ...

    I know this is a well-regarded book ... but honestly, I feel like it's a self-parody of the entire foodie scene. A quirky young chef sets up a restaurant in the middle of nowhere and lures in big-city diners by serving ridiculous food ("A little lump of very fresh cheese, one lavender ...

    This is a book disguised as a cookbook. It lives with my novels and nonfiction not with my cookbooks. In short, Faviken (written by Nilsson) is the tale of a world class chef (whose restaurant ranks among the best in the world), the evolution of his cooking philosophy, style, and metho...

    This is less of a cookbook than a guide on cooking technique, foraging, and Swedish food history, since most of the recipes here are impossible to attempt unless you have access to a professional kitchen/5 months of dry-aging time/a 20000 acre Scandinavian forest from which to source y...

    tho' the recipes are surely beyond the everyday person's kitchen/abilities - the ideas behind the food - eating only what's in season, using unusual cuts of meat, traditional preservation techniques - fermentation, drying - are very inspiring and can definitely be used on a more everyd...

    This was a lovely and enchanting cookbook to read, but not one in which there are practical recipes (there is one out of the book that I will try for berry vinegar). It did make me want to go to Sweden and be one of the 15 or 16 diners at the restaurant someday! ...

    Really beautiful book. The photography & styling are really lovely. Interesting story & lots of great information about cooking techniques & ingredients, but not a lot of accessible recipes for the home cook. ...

    A beautiful book espousing on a philosophic approach to cooking, with flawless photography. If it was a memoir I'd be all on board. As a cookbook it shares a spot with the Ottolenghi and Jerusalem books: awe-inspiring recipes with no chance of ever being used. ...

    Amazing. Beautiful. Not meant for everyday cooking inspiration. This book is more about the art of cooking, the art of seeing all of natures bounty and the myriad of ways that it can be used to create something fresh and exciting to eat. Immersive foodie experience and truly a gem. ...

  • Stephen Simpson
    Jul 11, 2017

    This was a hard book to review: I giggled through a good chunk of the recipes (see my favorites, below), but was entranced by the utter creativity of the chef. There is only one recipe (for jam) that I will try making, but I admired the intellectual curiosity displayed in the recipes a...

    Clearly, Magnus Nilsson is a rock-star chef. His restaurant sounds amazing, and he is doing amazing things foraging and using local food. He clearly takes such care, and has an enormous amount of respect for the food that he uses. And I love that he uses moss, old leaves, berries, mush...

    WARNING SOCIALIST COOKBOOK REVIEW This makes me think, maybe I should start a blog of socialist cookbook reviews? :) I hadn't heard of Faviken before I was given this book, but apparently it's one of the top restaurants in the world. It's in a rural area of Sweden, about 7-8 hour...

    Wow, this is a stunning book, with sumptuous matte pages and a blue embossed cover -- it looks like a fairy tale book full of secrets. The first foreword by Bil Buford gets you hungry and fond of the chef who?s always losing his children, but by the second foreword, you think, okay, ...

    I was introduced to chef Magnus Nilsson through the PBS show Mind of A Chef. Nilsson is the owner and head chef of Faviken in Sweden (making it very tempting to just refer to him as "The Swedish Chef," which brings back images of another very famous (puppet) chef hailing from Sweden). ...

    It's all about taking the time and the heart on "good" food. Recipes included may not be as easily practiced as others, but the precious part is actually Magnus Nilsson's unique mindset and determination towards a way of life. ...

    I know this is a well-regarded book ... but honestly, I feel like it's a self-parody of the entire foodie scene. A quirky young chef sets up a restaurant in the middle of nowhere and lures in big-city diners by serving ridiculous food ("A little lump of very fresh cheese, one lavender ...

  • Jeanne King
    Jan 05, 2016

    This was a hard book to review: I giggled through a good chunk of the recipes (see my favorites, below), but was entranced by the utter creativity of the chef. There is only one recipe (for jam) that I will try making, but I admired the intellectual curiosity displayed in the recipes a...

    Clearly, Magnus Nilsson is a rock-star chef. His restaurant sounds amazing, and he is doing amazing things foraging and using local food. He clearly takes such care, and has an enormous amount of respect for the food that he uses. And I love that he uses moss, old leaves, berries, mush...

    WARNING SOCIALIST COOKBOOK REVIEW This makes me think, maybe I should start a blog of socialist cookbook reviews? :) I hadn't heard of Faviken before I was given this book, but apparently it's one of the top restaurants in the world. It's in a rural area of Sweden, about 7-8 hour...

    Wow, this is a stunning book, with sumptuous matte pages and a blue embossed cover -- it looks like a fairy tale book full of secrets. The first foreword by Bil Buford gets you hungry and fond of the chef who?s always losing his children, but by the second foreword, you think, okay, ...

    I was introduced to chef Magnus Nilsson through the PBS show Mind of A Chef. Nilsson is the owner and head chef of Faviken in Sweden (making it very tempting to just refer to him as "The Swedish Chef," which brings back images of another very famous (puppet) chef hailing from Sweden). ...

    It's all about taking the time and the heart on "good" food. Recipes included may not be as easily practiced as others, but the precious part is actually Magnus Nilsson's unique mindset and determination towards a way of life. ...

    I know this is a well-regarded book ... but honestly, I feel like it's a self-parody of the entire foodie scene. A quirky young chef sets up a restaurant in the middle of nowhere and lures in big-city diners by serving ridiculous food ("A little lump of very fresh cheese, one lavender ...

    This is a book disguised as a cookbook. It lives with my novels and nonfiction not with my cookbooks. In short, Faviken (written by Nilsson) is the tale of a world class chef (whose restaurant ranks among the best in the world), the evolution of his cooking philosophy, style, and metho...

  • Oskar
    Dec 20, 2015

    This was a hard book to review: I giggled through a good chunk of the recipes (see my favorites, below), but was entranced by the utter creativity of the chef. There is only one recipe (for jam) that I will try making, but I admired the intellectual curiosity displayed in the recipes a...

    Clearly, Magnus Nilsson is a rock-star chef. His restaurant sounds amazing, and he is doing amazing things foraging and using local food. He clearly takes such care, and has an enormous amount of respect for the food that he uses. And I love that he uses moss, old leaves, berries, mush...

    WARNING SOCIALIST COOKBOOK REVIEW This makes me think, maybe I should start a blog of socialist cookbook reviews? :) I hadn't heard of Faviken before I was given this book, but apparently it's one of the top restaurants in the world. It's in a rural area of Sweden, about 7-8 hour...

    Wow, this is a stunning book, with sumptuous matte pages and a blue embossed cover -- it looks like a fairy tale book full of secrets. The first foreword by Bil Buford gets you hungry and fond of the chef who?s always losing his children, but by the second foreword, you think, okay, ...

    I was introduced to chef Magnus Nilsson through the PBS show Mind of A Chef. Nilsson is the owner and head chef of Faviken in Sweden (making it very tempting to just refer to him as "The Swedish Chef," which brings back images of another very famous (puppet) chef hailing from Sweden). ...

    It's all about taking the time and the heart on "good" food. Recipes included may not be as easily practiced as others, but the precious part is actually Magnus Nilsson's unique mindset and determination towards a way of life. ...

    I know this is a well-regarded book ... but honestly, I feel like it's a self-parody of the entire foodie scene. A quirky young chef sets up a restaurant in the middle of nowhere and lures in big-city diners by serving ridiculous food ("A little lump of very fresh cheese, one lavender ...

    This is a book disguised as a cookbook. It lives with my novels and nonfiction not with my cookbooks. In short, Faviken (written by Nilsson) is the tale of a world class chef (whose restaurant ranks among the best in the world), the evolution of his cooking philosophy, style, and metho...

    This is less of a cookbook than a guide on cooking technique, foraging, and Swedish food history, since most of the recipes here are impossible to attempt unless you have access to a professional kitchen/5 months of dry-aging time/a 20000 acre Scandinavian forest from which to source y...

    tho' the recipes are surely beyond the everyday person's kitchen/abilities - the ideas behind the food - eating only what's in season, using unusual cuts of meat, traditional preservation techniques - fermentation, drying - are very inspiring and can definitely be used on a more everyd...

    This was a lovely and enchanting cookbook to read, but not one in which there are practical recipes (there is one out of the book that I will try for berry vinegar). It did make me want to go to Sweden and be one of the 15 or 16 diners at the restaurant someday! ...

    Really beautiful book. The photography & styling are really lovely. Interesting story & lots of great information about cooking techniques & ingredients, but not a lot of accessible recipes for the home cook. ...

    A beautiful book espousing on a philosophic approach to cooking, with flawless photography. If it was a memoir I'd be all on board. As a cookbook it shares a spot with the Ottolenghi and Jerusalem books: awe-inspiring recipes with no chance of ever being used. ...

    Amazing. Beautiful. Not meant for everyday cooking inspiration. This book is more about the art of cooking, the art of seeing all of natures bounty and the myriad of ways that it can be used to create something fresh and exciting to eat. Immersive foodie experience and truly a gem. ...

    This cookbook is more for your coffee table than your kitchen cabinet. It is a beautiful book, with gorgeous images of the Swedish 'outback" and of food that I would never dare to re-create. Get this book to be inspired to visit the amazing Faviken. ...

    Fascinating, but I don't know anyone who would be capable of cooking most of the recipes, though I feel I can have some of my own dishes infused with an idea or two. ...

    One of a handful of truly creative young chefs/entrepreneurs. Had the fortune of being able to dine at Fviken and have a chat with Magnus in September, a truly sublime experience. ...

  • Diana Perez
    Jan 28, 2015

    This was a hard book to review: I giggled through a good chunk of the recipes (see my favorites, below), but was entranced by the utter creativity of the chef. There is only one recipe (for jam) that I will try making, but I admired the intellectual curiosity displayed in the recipes a...

    Clearly, Magnus Nilsson is a rock-star chef. His restaurant sounds amazing, and he is doing amazing things foraging and using local food. He clearly takes such care, and has an enormous amount of respect for the food that he uses. And I love that he uses moss, old leaves, berries, mush...

    WARNING SOCIALIST COOKBOOK REVIEW This makes me think, maybe I should start a blog of socialist cookbook reviews? :) I hadn't heard of Faviken before I was given this book, but apparently it's one of the top restaurants in the world. It's in a rural area of Sweden, about 7-8 hour...

    Wow, this is a stunning book, with sumptuous matte pages and a blue embossed cover -- it looks like a fairy tale book full of secrets. The first foreword by Bil Buford gets you hungry and fond of the chef who?s always losing his children, but by the second foreword, you think, okay, ...

    I was introduced to chef Magnus Nilsson through the PBS show Mind of A Chef. Nilsson is the owner and head chef of Faviken in Sweden (making it very tempting to just refer to him as "The Swedish Chef," which brings back images of another very famous (puppet) chef hailing from Sweden). ...

    It's all about taking the time and the heart on "good" food. Recipes included may not be as easily practiced as others, but the precious part is actually Magnus Nilsson's unique mindset and determination towards a way of life. ...

    I know this is a well-regarded book ... but honestly, I feel like it's a self-parody of the entire foodie scene. A quirky young chef sets up a restaurant in the middle of nowhere and lures in big-city diners by serving ridiculous food ("A little lump of very fresh cheese, one lavender ...

    This is a book disguised as a cookbook. It lives with my novels and nonfiction not with my cookbooks. In short, Faviken (written by Nilsson) is the tale of a world class chef (whose restaurant ranks among the best in the world), the evolution of his cooking philosophy, style, and metho...

    This is less of a cookbook than a guide on cooking technique, foraging, and Swedish food history, since most of the recipes here are impossible to attempt unless you have access to a professional kitchen/5 months of dry-aging time/a 20000 acre Scandinavian forest from which to source y...

    tho' the recipes are surely beyond the everyday person's kitchen/abilities - the ideas behind the food - eating only what's in season, using unusual cuts of meat, traditional preservation techniques - fermentation, drying - are very inspiring and can definitely be used on a more everyd...

    This was a lovely and enchanting cookbook to read, but not one in which there are practical recipes (there is one out of the book that I will try for berry vinegar). It did make me want to go to Sweden and be one of the 15 or 16 diners at the restaurant someday! ...

    Really beautiful book. The photography & styling are really lovely. Interesting story & lots of great information about cooking techniques & ingredients, but not a lot of accessible recipes for the home cook. ...

    A beautiful book espousing on a philosophic approach to cooking, with flawless photography. If it was a memoir I'd be all on board. As a cookbook it shares a spot with the Ottolenghi and Jerusalem books: awe-inspiring recipes with no chance of ever being used. ...

    Amazing. Beautiful. Not meant for everyday cooking inspiration. This book is more about the art of cooking, the art of seeing all of natures bounty and the myriad of ways that it can be used to create something fresh and exciting to eat. Immersive foodie experience and truly a gem. ...

    This cookbook is more for your coffee table than your kitchen cabinet. It is a beautiful book, with gorgeous images of the Swedish 'outback" and of food that I would never dare to re-create. Get this book to be inspired to visit the amazing Faviken. ...

    Fascinating, but I don't know anyone who would be capable of cooking most of the recipes, though I feel I can have some of my own dishes infused with an idea or two. ...

    One of a handful of truly creative young chefs/entrepreneurs. Had the fortune of being able to dine at Fviken and have a chat with Magnus in September, a truly sublime experience. ...

    I don't think I would or could make any of the recipes in this book but it is delightful to read and thought provoking. ...

    This was a great peak into the chef's process and approach, but these recipes aren't accessible for most people -- still fun to ready about, though! ...

    Magical, weird. ...

    A beautiful, engaging book of stories through recipes. ...

  • dedd
    Nov 14, 2016

    This was a hard book to review: I giggled through a good chunk of the recipes (see my favorites, below), but was entranced by the utter creativity of the chef. There is only one recipe (for jam) that I will try making, but I admired the intellectual curiosity displayed in the recipes a...

    Clearly, Magnus Nilsson is a rock-star chef. His restaurant sounds amazing, and he is doing amazing things foraging and using local food. He clearly takes such care, and has an enormous amount of respect for the food that he uses. And I love that he uses moss, old leaves, berries, mush...

    WARNING SOCIALIST COOKBOOK REVIEW This makes me think, maybe I should start a blog of socialist cookbook reviews? :) I hadn't heard of Faviken before I was given this book, but apparently it's one of the top restaurants in the world. It's in a rural area of Sweden, about 7-8 hour...

    Wow, this is a stunning book, with sumptuous matte pages and a blue embossed cover -- it looks like a fairy tale book full of secrets. The first foreword by Bil Buford gets you hungry and fond of the chef who?s always losing his children, but by the second foreword, you think, okay, ...

    I was introduced to chef Magnus Nilsson through the PBS show Mind of A Chef. Nilsson is the owner and head chef of Faviken in Sweden (making it very tempting to just refer to him as "The Swedish Chef," which brings back images of another very famous (puppet) chef hailing from Sweden). ...

    It's all about taking the time and the heart on "good" food. Recipes included may not be as easily practiced as others, but the precious part is actually Magnus Nilsson's unique mindset and determination towards a way of life. ...

    I know this is a well-regarded book ... but honestly, I feel like it's a self-parody of the entire foodie scene. A quirky young chef sets up a restaurant in the middle of nowhere and lures in big-city diners by serving ridiculous food ("A little lump of very fresh cheese, one lavender ...

    This is a book disguised as a cookbook. It lives with my novels and nonfiction not with my cookbooks. In short, Faviken (written by Nilsson) is the tale of a world class chef (whose restaurant ranks among the best in the world), the evolution of his cooking philosophy, style, and metho...

    This is less of a cookbook than a guide on cooking technique, foraging, and Swedish food history, since most of the recipes here are impossible to attempt unless you have access to a professional kitchen/5 months of dry-aging time/a 20000 acre Scandinavian forest from which to source y...

    tho' the recipes are surely beyond the everyday person's kitchen/abilities - the ideas behind the food - eating only what's in season, using unusual cuts of meat, traditional preservation techniques - fermentation, drying - are very inspiring and can definitely be used on a more everyd...

    This was a lovely and enchanting cookbook to read, but not one in which there are practical recipes (there is one out of the book that I will try for berry vinegar). It did make me want to go to Sweden and be one of the 15 or 16 diners at the restaurant someday! ...

    Really beautiful book. The photography & styling are really lovely. Interesting story & lots of great information about cooking techniques & ingredients, but not a lot of accessible recipes for the home cook. ...

    A beautiful book espousing on a philosophic approach to cooking, with flawless photography. If it was a memoir I'd be all on board. As a cookbook it shares a spot with the Ottolenghi and Jerusalem books: awe-inspiring recipes with no chance of ever being used. ...

    Amazing. Beautiful. Not meant for everyday cooking inspiration. This book is more about the art of cooking, the art of seeing all of natures bounty and the myriad of ways that it can be used to create something fresh and exciting to eat. Immersive foodie experience and truly a gem. ...

    This cookbook is more for your coffee table than your kitchen cabinet. It is a beautiful book, with gorgeous images of the Swedish 'outback" and of food that I would never dare to re-create. Get this book to be inspired to visit the amazing Faviken. ...

  • shishir kc
    Jul 19, 2016

    This was a hard book to review: I giggled through a good chunk of the recipes (see my favorites, below), but was entranced by the utter creativity of the chef. There is only one recipe (for jam) that I will try making, but I admired the intellectual curiosity displayed in the recipes a...

    Clearly, Magnus Nilsson is a rock-star chef. His restaurant sounds amazing, and he is doing amazing things foraging and using local food. He clearly takes such care, and has an enormous amount of respect for the food that he uses. And I love that he uses moss, old leaves, berries, mush...

    WARNING SOCIALIST COOKBOOK REVIEW This makes me think, maybe I should start a blog of socialist cookbook reviews? :) I hadn't heard of Faviken before I was given this book, but apparently it's one of the top restaurants in the world. It's in a rural area of Sweden, about 7-8 hour...

    Wow, this is a stunning book, with sumptuous matte pages and a blue embossed cover -- it looks like a fairy tale book full of secrets. The first foreword by Bil Buford gets you hungry and fond of the chef who?s always losing his children, but by the second foreword, you think, okay, ...

    I was introduced to chef Magnus Nilsson through the PBS show Mind of A Chef. Nilsson is the owner and head chef of Faviken in Sweden (making it very tempting to just refer to him as "The Swedish Chef," which brings back images of another very famous (puppet) chef hailing from Sweden). ...

    It's all about taking the time and the heart on "good" food. Recipes included may not be as easily practiced as others, but the precious part is actually Magnus Nilsson's unique mindset and determination towards a way of life. ...

    I know this is a well-regarded book ... but honestly, I feel like it's a self-parody of the entire foodie scene. A quirky young chef sets up a restaurant in the middle of nowhere and lures in big-city diners by serving ridiculous food ("A little lump of very fresh cheese, one lavender ...

    This is a book disguised as a cookbook. It lives with my novels and nonfiction not with my cookbooks. In short, Faviken (written by Nilsson) is the tale of a world class chef (whose restaurant ranks among the best in the world), the evolution of his cooking philosophy, style, and metho...

    This is less of a cookbook than a guide on cooking technique, foraging, and Swedish food history, since most of the recipes here are impossible to attempt unless you have access to a professional kitchen/5 months of dry-aging time/a 20000 acre Scandinavian forest from which to source y...

    tho' the recipes are surely beyond the everyday person's kitchen/abilities - the ideas behind the food - eating only what's in season, using unusual cuts of meat, traditional preservation techniques - fermentation, drying - are very inspiring and can definitely be used on a more everyd...

    This was a lovely and enchanting cookbook to read, but not one in which there are practical recipes (there is one out of the book that I will try for berry vinegar). It did make me want to go to Sweden and be one of the 15 or 16 diners at the restaurant someday! ...

    Really beautiful book. The photography & styling are really lovely. Interesting story & lots of great information about cooking techniques & ingredients, but not a lot of accessible recipes for the home cook. ...

    A beautiful book espousing on a philosophic approach to cooking, with flawless photography. If it was a memoir I'd be all on board. As a cookbook it shares a spot with the Ottolenghi and Jerusalem books: awe-inspiring recipes with no chance of ever being used. ...

    Amazing. Beautiful. Not meant for everyday cooking inspiration. This book is more about the art of cooking, the art of seeing all of natures bounty and the myriad of ways that it can be used to create something fresh and exciting to eat. Immersive foodie experience and truly a gem. ...

    This cookbook is more for your coffee table than your kitchen cabinet. It is a beautiful book, with gorgeous images of the Swedish 'outback" and of food that I would never dare to re-create. Get this book to be inspired to visit the amazing Faviken. ...

    Fascinating, but I don't know anyone who would be capable of cooking most of the recipes, though I feel I can have some of my own dishes infused with an idea or two. ...

    One of a handful of truly creative young chefs/entrepreneurs. Had the fortune of being able to dine at Fviken and have a chat with Magnus in September, a truly sublime experience. ...

    I don't think I would or could make any of the recipes in this book but it is delightful to read and thought provoking. ...

    This was a great peak into the chef's process and approach, but these recipes aren't accessible for most people -- still fun to ready about, though! ...

    Magical, weird. ...

    A beautiful, engaging book of stories through recipes. ...

    Passionate. Innovative. Artistry. Sensitivity. Beauty. Hard Work. Experience. Perfection. Presentation. There is only one Magnus Nilsson and one Fviken. Review forthcoming. ...

    Finally, we cook real food! Respect, control, selection, concentration, presentation. Also: precision, purity. ...

    Mind-blowing. So far beyond my skills and the way I think about food, but fascinating to read and get a glimpse of Nilsson's mind. ...

    My husband (and his bro, AND his best friend, are all BORKING MAD svenska chefs) and they remark about the similarities with wilderness eating a la Telemark WWII ...

    All I can say is Right On! Forage, garden, harvest, raise humanely. And eat locally. ...

    all the recipes were too farfetched to even fathom, rendering the book rather boring. ...

    Inspiring Birch and moss. Local food done with lots'a love. Yet, hard to do at home. ...

    ...

  • Denver Public Library
    Nov 28, 2016

    This was a hard book to review: I giggled through a good chunk of the recipes (see my favorites, below), but was entranced by the utter creativity of the chef. There is only one recipe (for jam) that I will try making, but I admired the intellectual curiosity displayed in the recipes a...

    Clearly, Magnus Nilsson is a rock-star chef. His restaurant sounds amazing, and he is doing amazing things foraging and using local food. He clearly takes such care, and has an enormous amount of respect for the food that he uses. And I love that he uses moss, old leaves, berries, mush...

    WARNING SOCIALIST COOKBOOK REVIEW This makes me think, maybe I should start a blog of socialist cookbook reviews? :) I hadn't heard of Faviken before I was given this book, but apparently it's one of the top restaurants in the world. It's in a rural area of Sweden, about 7-8 hour...

    Wow, this is a stunning book, with sumptuous matte pages and a blue embossed cover -- it looks like a fairy tale book full of secrets. The first foreword by Bil Buford gets you hungry and fond of the chef who?s always losing his children, but by the second foreword, you think, okay, ...

    I was introduced to chef Magnus Nilsson through the PBS show Mind of A Chef. Nilsson is the owner and head chef of Faviken in Sweden (making it very tempting to just refer to him as "The Swedish Chef," which brings back images of another very famous (puppet) chef hailing from Sweden). ...