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An exclusive insight into one of the worlds most innovative new restaurants, Fäviken Magasinet in northern Sweden, its remarkable head chef, Magnus Nilsson, and his unique approach to Nordic cuisine. Reveals Nilssons natural and intuitive way of working with the produce available in the environment around him, and how he creates a seasonal cycle of menus built around it. Contains over 100 recipes, from basic preparations for pickles, yoghurt and bread, to the exquisitely crafted dishes that are served by Nilsson and his team at Fäviken. Fascinating narrative texts, stunning photography and inspiring recipes will encourage all cooks and food lovers to think differently about their environment and the ingredients that are available to them.
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