Hardcover: 272 pages
Publisher: Phaidon Press; 1st edition (September 1, 2012)
Product Dimensions: 8.8 x 1.2 x 11.8 inches
Shipping Weight: 3.2 pounds (View shipping rates and policies)
Average Customer Review: 4.8 out of 5 stars See all reviews (57 customer reviews)
Best Sellers Rank: #27,382 in Books (See Top 100 in Books) #5 in Books > Cookbooks, Food & Wine > Regional & International > European > Scandinavian #79 in Books > Cookbooks, Food & Wine > Cooking Methods > Slow Cooking #91 in Books > Cookbooks, Food & Wine > Celebrities & TV Shows
Faviken is a beautiful book about the very unique cuisine served at the remote restaurant of the same name in Sweden. Most of the book consists of text explaining the restaurant, about the meat, fish, and plants used. there are gorgeous pictures as well throughout the book. I appreciate the authors efforts in capturing the unique use of local, sustainable food, and think this would be inspiring to others around the world to do similar things.As a cookbook however that Americans might want to cook from, even professionally trained chefs will have a problem with it. Not because the ingredients that do have units are given in metric (80g dry-aged blade of beef, cut into a loin), but because the ingredients themselves would be extremely difficult, if not impossible, for most cooks to track down.Here are some recipes from the book:'A tiny slice of top blade from a retired dairy cow, dry aged for nine months, crispy reindeer lichen, fermented green gooseberries, fennel salt'and'Thrush with drying mushrooms, fresh cucumber, fermented fennel and cottage cheese'andHazelhen, fresh lingonberries, which calls for '3 perfectly shot and matured hazelhens, taken out of the fridge plenty of time in advance, hearts and livers reserved' as well as '6 handfuls very fresh lingonberries, attached with some of the tiny leaves (not the big woody ones).I started to rather desperately turn to the root vegetables section for something I could cook, and found general methods of preserving them, and the same for vegetables. Recipes in the vegetable section include 'Fermented juice of mushrooms and oats' and 'Vegetables cooked with autumn leaves', both leaves from this year and last year.
Fäviken is a singular restaurant located in the isolated, little known region of Jämtland, Sweden. Fäviken has a dedicated, local/seasonal approach to every aspect of production and cooking of food. The extreme weather in the region acts not as constraint but as a collaborative element that produces innovation and imaginative food. This demanding dialogue with the land is fore grounded in the dishes, service and overall ethos of Fäviken. Chef Magnus Nilsson questions the nature of the relationship between food production and ambitious cooking and how this dynamic can form a completely new yet developed cuisine.The book Fäviken, published by Phaidon has done a fantastic job recreating every aspect of the restaurant's life. In a series of introductions where the personality of Magnus Nillson is introduced as well has his own writing; some of the central themes are presented. The essay, "A Wednesday at Faviken- how the restaurant works," uses a precise but candid tone that gives you a point of view perspective on what goes into a single nights service. Sections on meat, fish, plants and dairy break down the idiosyncratic methods used at Faviken. At the end of each section are the recipes. Nilsson's recipes are constructed more as narratives than as precise instructions on how to cook each dish. As he articulates how each dish developed into its current state it becomes clear that change is never forced but a product of necessity, a dish may evolve slowly, quickly change, or stay the same over the course of a season. Nilsson's humble relationship to each ingredient also shines through. He treats every product used in the restaurant as ends unto themselves, not vehicles for the chef's artistry.