31 of 33 people found the following review helpful
My mind is blown!,
This review is from: Fäviken (Hardcover)
I am not the type to write a review of a cook book, not having cooked anything from it...or give it 5 stars, but it is almost impossible to cook any recipe in this book. That doesn't mean it isn't a worthwhile read. I was stunned and amazed at the ideas here. I fancy myself a locavore, but this goes beyond what the average person can do to eat locally...mostly because of where the author lives and the access he has to these unique ingredients and the ability to do his own aging and butchering.
There are things in this book I could never conceive of. There is a recipe for a dish called Kalvdans, and the primary ingredient is a cow's colostrum. Yes...colostrum. He uses pig's blood to make little bowls and turnip leaves that "have never seen the light of day". To make the broth of autumn leaves, you've really got to think ahead...you need some leaves from the current autumn as well as some from last autumn. His ideas and recipes are astounding and beautiful.
So, this is not a cookbook to actually cook from. But, that doesn't mean you shouldn't get it...just don't buy it as a cook book, buy it for the story it tells. It is a new way of thinking about food. It gives you an amazing glimpse of a completely foreign way of life and way of eating. It makes you rethink why we raise and process and then eat products the way we currently do. The author has a love and respect of where food comes from and it really gets you thinking about how things maybe should be different. There's sections on how to butcher...everything. He even teaches you how to properly peel a carrot. In short, this book is magical.
Now...where do you think I can pick up some "perfectly matured grouse, innards reserved"...
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Showing 1-3 of 3 posts in this discussion
Initial post: Nov 18, 2012 5:37:18 PM PST
Edith M. Spencer says:
Thank you for this review! It sounds very medieval and modern at the same time (creme brulee started as a dish made with cows colostrum, beaten with honey and then grilled- hw interesting to see such a dish in the modern world) and it would be great for a backyard farmer in an exurb OR people who have access to hunting/fishing/gleaning rights in the country.
In reply to an earlier post on Nov 19, 2012 6:31:12 AM PST
Heather F. says:
Edith, you are welcome. I'm glad you found it to be helpful. I didn't know that about creme brulee!! It really is an amazing book.
Posted on Feb 26, 2013 8:51:37 PM PST
Michael C. Walker says:
I actually have cooked from it and I'm not a pro chef, either. Nilsson himself explains in the book how he's learned different techniques and experiments with these to produce his unique style of cooking and I'm trying to do the same. I find the book a great starting point for ideas and Nilsson's recipes can be taken and adapted to local foodstuffs even when those he demands are not availible. I can't help but think this was how Nilsson intended the book to be used, given that so few readers could possibly live in rural Sweden or Trøndelag.
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