The book: North by Gunnar Karl Gislason & Jody Eddy
The angle: The cuisine of Iceland as conceptualized and shared by the chefs at Restaurant Dill in Reykjavik.
Recipes for right now: Bacalao Potatoes with Fennel Ribbons and Sorrel Ash, Kale and Buttermilk Spiced with Smoked Arctic Char, Rye Beer Chips, Smoked Lamb with Skyr and Nutmeg, Hay-Smoked Beets with Pine and Roses
Who would enjoy this book? Cooks with an adventurous spirit.
• Who wrote it: Gunnar Karl Gislason & Jody Eddy
• Who published it: Ten Speed Press
• Other highlights: It's quite possible that I will never cook from this cookbook — but I deeply want to. This is one of those high-concept, chef-driven cookbooks where the finished dish often bears little resemblance to the ingredients that went into it (or, you know, to actual food). And yes, you might just find yourself foraging for birch twigs in the hours before hitting the kitchen. But it's a beautiful book. And inspirational. And did I mention beautiful? You could get lost for many happy hours with this cookbook with its stunning photos and its profiles of the small farmers and artisans who supply Restaurant Dill.
These kinds of recipes may not be our average everyday fare, but even just paging through the book opens us up to new ideas. You may never cook with birch twigs or seabird eggs or any such ingredients — or want to — but it's fun to know that you can. And if, by chance, you really do want to give it a go, this cookbook will show you how.
Find the book at your local library, independent bookstore, or Amazon: North by Gunnar Karl Gislason & Jody Eddy
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