North: The New Nordic Cuisine of Iceland
(Adobe EPUB eBook, Kindle Book, OverDrive Read)
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.
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Gunnar Karl Gíslason. (2014). North: The New Nordic Cuisine of Iceland. Clarkson Potter/Ten Speed.
Chicago / Turabian - Author Date Citation (style guide)Gunnar Karl Gíslason. 2014. North: The New Nordic Cuisine of Iceland. Clarkson Potter/Ten Speed.
Chicago / Turabian - Humanities Citation (style guide)Gunnar Karl Gíslason, North: The New Nordic Cuisine of Iceland. Clarkson Potter/Ten Speed, 2014.
MLA Citation (style guide)Gunnar Karl Gíslason. North: The New Nordic Cuisine of Iceland. Clarkson Potter/Ten Speed, 2014.
Library | Owned | Available |
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- bioText: Chef GUNNAR GISLASON opened Restaurant Dill in Reykjavik's historic Nordic House in 2009. His contemporary cooking celebrating Iceland's pristine ingredients and artisanal producers has garnered international acclaim and media. Dill has been nominated for the Nordic Prize and has earned numerous accolades including Iceland's restaurant of the year. In his spare time, Gislason can be found foraging with his children for ingredients to stock his restaurant's pantry, or salmon fishing in one of Iceland's glacial rivers.
JODY EDDY is the author of Come In, We're Closed, which profiled the staff meals of 25 of the world's best restaurants. A graduate of The Institute of Culinary Education in Manhattan, she is the former editor of Art Culinaire. She first visited Dill in 2009 and has been a devoted disciple of Gislason's cooking philosophy ever since. - name: Gunnar Karl Gíslason
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- 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. - reviews
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Starred review from July 7, 2014
This cookbook, written through the perspective of Iceland’s premier chef, Gíslason, is set to introduce people to the haute cuisine largely unknown worldwide. Written with Eddy (Come In, We’re Closed), the book is organized around purveyors of the ingredients under discussion (e.g., “The Seabird Egg Collector” or “The Birch and Mushroom Forager”), and local ingredients pepper the pages, tantalizing the reader with new textures and tastes. Many of the recipes reflect the natural resources of Iceland, for example, the sea-salt employed is Icelandic and the fact that so many recipes involve pickled items is a direct product of the necessity of storing food items in a harsh climate. For example, “Dried Trotters, Pickled Onions, and Hay-Smoked Mayonnaise” uses lamb trotters instead of pig trotters (an Icelandic custom/method) and “Rapeseed Oil Cake, Cider Apples, Buttermilk Ice Cream, and Pine Tree Oil” nods the abundance of pine trees found in eastern Iceland. There are many recipes, though, for which the chef does not need to have access to Iceland, for example, “Cod Cheeks, Onion Cream, and Pickled Root Vegetables” and “Spice Lamb Belly, Salt-Baked Celery, and Pickled Celery Root.” This is not just a book of recipes, but a testament to the diversity and creativity of a country.
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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.
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