Cloudberries, reindeer lichen, and black grouse aren't the sorts of ingredients everyone has in his or her pantry or local environment, but that shouldn't prevent home cooks and food lovers from being enchanted and inspired by Chef Magnus Nilsson's new cookbook, Fviken.
Quick Facts
Who wrote it: Magnus Nilsson
Who published it: Phaidon Press
Number of recipes: 100; in addition to recipes the book includes essays on ingredients, techniques, Nilsson's culinary philosophy, and the Fviken restaurant experience
Recipes for right now:
- A tiny slice of top blade from a retired dairy cow, dry aged for nine months, crispy reindeer lichen, fermented green gooseberries, fennel salt
- Steamed Arctic char, pickled, salted, dried and pasteurized mushrooms, crab apples, fermented cucumbers and dried marigold petals from last summer
- Vegetables cooked with autumn leaves
- Grated red beets seasoned with raspberry vinegar, raspberry ice and jelly, yogurt
Other highlights: Located on a remote 20,000-acre hunting hunting estate near the Arctic Circle, Swedish restaurant Fviken Magasinet lures food lovers from all over the world. In this 12-seat restaurant, visionary Chef Magnus Nilsson creates hyper-local dishes featuring ingredients foraged, farmed, raised, and hunted on the surrounding lands. Using traditional techniques such as cooking over an open fire, butchering, and food preservation methods like pickling and fermentation (absolutely essential in this wild, chilly region), Nilsson creates food that truly honors its place, season, and culture.
Fviken the book is more than just a cookbook. Nilsson writes recipes "as guidelines, rather than exact instructions," guiding readers to trust their intuition as well as the ingredients local to them. His deep respect for all ingredients is evident throughout the book, from his discussion of killing animals for meat to his one-page essay on "giving a carrot the attention it deserves." He also shares techniques and approaches to cooking that will be useful to anyone with an interest in seasonal, sustainable food.
The book and its photographs so beautifully evoke a sense of place that even if one never cooked any of the recipes, it would still be worth the experience of stepping into this enchanted world. Nilsson writes of his restaurant, "I like to believe that what we do not only gives people pleasure in the moment, but also helps them to rediscover their connection with nature and their place in the world." We may not all be able to dine at Fviken Magasinet, and we may not all have access to pine mushrooms and birch syrup, but anyone can be inspired to explore their own landscape and seek out their native wild foods, farmers, and artisans.
Who would enjoy this book? food and nature lovers; people interested in butchery, hunting, foraging, and food preservation; fans of Noma; and cooks who are looking for creative inspiration and aren't afraid to improvise in the kitchen
Find the book at your local library, independent bookstore, or Amazon: Fviken by Magnus Nilsson
(Images: Emily Ho)
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