Fäviken

by Magnus Nilsson, Mattias Kroon, William Buford

Overview

Fäviken is an exclusive insight into one of the world's most interesting restaurants: Fäviken Magasinet. Serving only 12 people every day on a remote farm in northern Sweden, using only ingredients sourced and prepared within the immediate vicinity of the restaurant, head chef Magnus Nilsson is creating some of the most inspirational food in restaurants today. For the first time his incredible approach to working with nature is revealed, which will fascinate and delight all aspiring chefs and lovers of good food.

Product Details

ISBN-13:	9780714864709
Publisher:	Phaidon Press
Publication date:	10/01/2012
Pages:	272
Product dimensions:	8.70(w) x 11.70(h) x 1.20(d)
Age Range:	3 Months to 18 Years

About the Author

Magnus Nilsson (b.1984) is the head chef of Fäviken Magasinet restaurant in Sweden. After training as a chef and sommelier in Sweden he worked with Pascal Barbot of L'Astrance in Paris before joining Fäviken as a sommelier. Within a year he had taken over the running of the restaurant.

What People are Saying About This

From the Publisher

"For those who can't travel to the wilderness of Northern Sweden, this book is an excellent look into that region's bounties and the brilliant vision of Magnus Nilsson. And, this is just the beginning." -David Chang, Momofuku

"Magnus is one of the brightest chefs that I have ever met - and this comes through so clearly when flicking through the pages of this book." - René Redzepi, NOMA

"Phaidon, lately, has led the way in quirky, uniquely designed, international cookbooks. The press raises the bar dramatically here with 100 recipes taken from Faviken Magasinet, a restaurant in a remote area of Sweden, some 375 miles north of Stockholm, that serves only 12 people a day, but is fast becoming a bastion of New Nordic Cuisine, thanks to head chef Nilsson." - Starred Review, Publishers Weekly, 8/16/12

"This collection of recipes and stories from Nilsson's experimental, hyperlocal restaurant in west-central Sweden is a beautiful reminder of what 'farm-to-table' really means. . The impact of his creative vision is undeniable." - Bon Appetit

"Nilsson's new book. . .is part treatise and part instruction manual. It also makes for some sublimely consciousness-altering reading if you love to cook." - The Globe and Mail

"Just as the best travel books describe an internal and external journey, Faviken tells the story of a chef discovering his cuisine in the woods of Sweden. The sense of place is palpable and this is both an aspirational and inspirational ode to nature." - The Huffington Post

". . .an ode to a fantastical place and a type of cooking that has mostly disappeared from the Western world." - The Daily Beast

"Its heavy-stock pages open a door into one of the hottest restaurants in the world right now." - Time Out New York

"Beautiful and enlightening. . .[Nilsson] has grown into a fine and even inspiring writer." - Jeffrey Steingarten, VOGUE

". . .I want to go there." - Fine Cooking

GQ Magazine's Cookbook of the Year 2012

"The book contains dozens of recipes, as well as Nilsson's fascinating and incisive musing on food." - Departures

"Nilsson is routinely counted among the world's greatest chefs." - TIME Magazine

"At Faiken Magasinet, the food is cutting-edge and hyper-local. But the Swedish restaurant's new cookbook is full of practical tips." - The Wall Street Journal

The 28-year old chef Magnus Nilsson contrasts the sweet simplicity of foraged and farm-fresh ingredients with a kind of Viking bloodlust." - The New York Times

"The year's most talked about restaurant-based cookbook. . .a stunner." - Minneapolis Star-Tribune

Editorial Reviews

Phaidon, lately, has led the way in quirky, uniquely designed, international cookbooks. The press raises the bar dramatically here with 100 recipes taken from Fäviken Magasinet, a restaurant in a remote area of Sweden, some 375 miles north of Stockholm, that serves only 12 people a day, but is fast becoming a bastion of New Nordic Cuisine, thanks to head chef Nilsson. Perhaps as much necessity as trend, sustainable dining is at the heart of his approach. Entries primarily consist of very small plates with very long names such as “Rose fish, coarsely chopped pieces of its liver and raw langoustine stirred with really good butter, lichens and a broth of forest floor” or “Grilled pine mushrooms, vinegar matured in the burned-out trunk of a spruce tree.” If a spruce trunk is unavailable, do not fear. It is made clear that most of the offerings are simply suggestions, and cooking times and measurements are just guideposts for readers to find their own variations: “Just pick a spoon that seems right and go for it.” In his introduction, Bill Buford writes of “an air of unworldly disconnect,” and indeed it’s a palpable feeling moving through these pages, dense with the history of the foods and landscapes that are Nilsson’s métier, and accented with 150 full-page photos of animals grazing, or of foodstuffs on a simple white plate set upon a simple wood table. (Oct.)

Publishers Weekly

Featured on the Netflix documentary series Chef's Table

"Magnus is one of the brightest chefs that I have ever met – and this comes through so clearly when flicking through the pages of this book."—René Redzepi, NOMA

"...Extraordinary food... A book about an honest, and fundamentally Scandinavian, philosophy of food."—The Sunday Times

"A wonderful, fascinating book, richly designed and whose photos show both the actuality of everyday life at Faviken and its rare culinary minimalism."—The Daily Telegraph

"Master of even one dish would be worth the price tag."—Food & Travel

"Phaidon, lately, has led the way in quirky, uniquely designed, international cookbooks. The press raises the bar dramatically here with 100 recipes taken from Faviken Magasinet."—Publishers Weekly

"This collection of recipes and stories from Nilsson's experimental, hyperlocal restaurant in west-central Sweden is a beautiful reminder of what 'farm-to-table' really means."—Bon Appetit

"Just as the best travel books describe an internal and external journey, Faviken tells the story of a chef discovering his cuisine in the woods of Sweden."—The Huffington Post

"Its heavy-stock pages open a door into one of the hottest restaurants in the world right now."—Time Out New York

From the Publisher