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North

The New Nordic Cuisine of Iceland [A Cookbook]

The New Nordic Cuisine of Iceland [A Cookbook]

By Gunnar Karl Gíslason and Jody Eddy
Foreword by Rene Redzepi

By Gunnar Karl Gíslason and Jody Eddy
Foreword by Rene Redzepi

By Gunnar Karl Gíslason and Jody Eddy
Foreword by Rene Redzepi

By Gunnar Karl Gíslason and Jody Eddy
Foreword by Rene Redzepi

Best Seller
Hardcover $40.00

Sep 09, 2014 | ISBN 9781607744986

Ebook $14.99

Sep 09, 2014 | ISBN 9781607744993

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    North by Gunnar Karl Gíslason and Jody Eddy
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    About North

    An unprecedented look into the food and culture of Iceland, from Iceland’s premier chef and the owner of Reykjavík’s Restaurant Dill.

    Iceland is known for being one of the most beautiful and untouched places on earth, and a burgeoning destination for travelers lured by its striking landscapes and vibrant culture. Iceland is also home to an utterly unique and captivating food scene, characterized by its distinctive indigenous ingredients, traditional farmers and artisanal producers, and wildly creative chefs and restaurants. 

    Perhaps no Icelandic restaurant is as well-loved and critically lauded as chef Gunnar Gíslason’s Restaurant Dill, which opened in Reykjavík’s historic Nordic House in 2009. North is Gíslason’s wonderfully personal debut: equal parts recipe book and culinary odyssey, it offers an unparalleled look into a star chef’s creative process. But more than just a collection of recipes, North is also a celebration of Iceland itself—the inspiring traditions, stories, and people who make the island nation unlike any other place in the world.

    About North

    An unprecedented look into the food and culture of Iceland, from Iceland’s premier chef and the owner of Reykjavík’s Restaurant Dill.

    Iceland is known for being one of the most beautiful and untouched places on earth, and a burgeoning destination for travelers lured by its striking landscapes and vibrant culture. Iceland is also home to an utterly unique and captivating food scene, characterized by its distinctive indigenous ingredients, traditional farmers and artisanal producers, and wildly creative chefs and restaurants. 

    Perhaps no Icelandic restaurant is as well-loved and critically lauded as chef Gunnar Gíslason’s Restaurant Dill, which opened in Reykjavík’s historic Nordic House in 2009. North is Gíslason’s wonderfully personal debut: equal parts recipe book and culinary odyssey, it offers an unparalleled look into a star chef’s creative process. But more than just a collection of recipes, North is also a celebration of Iceland itself—the inspiring traditions, stories, and people who make the island nation unlike any other place in the world.

    Read An Excerpt

    Read An Excerpt

    Product Details

    Category: Regional & Ethnic Cooking | Cooking Methods | Travel: Europe

    Hardcover | $40.00
    Published by Ten Speed Press
    Sep 09, 2014 | 352 Pages | 8-1/2 x 10 | ISBN 9781607744986

    Category: Regional & Ethnic Cooking | Cooking Methods | Travel: Europe

    Ebook | $14.99
    Published by Ten Speed Press
    Sep 09, 2014 | 352 Pages | ISBN 9781607744993

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    Table Of Contents

    foreword by rené redzepi
    in gratitude
    introduction
    a note on the recipes

    The Bacalao Producer
    The Arctic Char Smoker
    The Rugbraud Baker
    The Fisherman
    The Seabird Egg Collector
    The Barley Farmer
    The Dairy Farmer
    The Birch and Mushroom Forager
    The Sheep Farmer
    The Hardfiskur Producer
    The Salt Maker
    The Goat Farmer
    The Blue Mussel and Dulse Harvester

    ingredients for an icelandic pantry
    index

    Back to Top

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