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.