"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
"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 Appétit
"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 Cookingp>
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
Magnus Nilsson (b.1984) is the head chef of Faviken 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 Faviken as a sommelier. Within a year he had taken over the running of the restaurant. He is being featured on the upcoming season of "Mind of a Chef" on PBS, airing November 2014.
I bought this book for her for Christmas thinking she might like to try some of the recipes.
Really great coffee table book but also for the more amibitious who want to explore ingredients, recipes, and the fine details of cooking.
Faviken is a beautiful book about the very unique cuisine served at the remote restaurant of the same name in Sweden.
Everything about this book is fantastic, it is a joy to own and to look through, highly recommended for any foodie.Published 2 months ago by Sea horse
This arrived water-warped. Got another one that seemed fine when I opened it and then slowly went into warped mode. Weird. Didn't have the great photographs I was hoping for.Published 4 months ago by Amy Duluth
I have read every word between the covers of this book, many sections more than once, being enthralled by the incredible discipline, grace, and wisdom they articulate. Read morePublished 6 months ago by ordinary
Mr. Nilsson is well known for his inventive cooking. While his recipes read well, they are almost impossible to replicate as many of the ingredients are in his native country and... Read morePublished 7 months ago by Karen G. Delaria
I had seen a program on TV about
Fäviken that made me interested in buying the book.
It teaches you how to find ingredients for your cooking in the woods and how to... Read more
As a professional chef, (and that includes working with one high profile chef famed for wild foods for a number of years), I really think this whole cult of thinking it's enough to... Read morePublished 8 months ago by gideon hitchin
The beauty of this book is earth shattering. If you have become numb to food due to commercialization, plastic additives, lack of artistry, etc., this is the book for you! Read morePublished 9 months ago by runswithtongs