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Customer Review

26 of 30 people found the following review helpful
5.0 out of 5 stars Inspiring, November 14, 2012
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This review is from: Faviken (Hardcover)
No, I likely will never cure my own vinegar in a hollowed out birch stump, or learn the Japanese method of butchering whole fish before fermenting them. But the thing that is most stunning about this book is the cooking philosophy shared by Magnus Nilsson. Don't buy this as a cookbook, unless you are a serious cook- he is sharing all his secrets! Buy it for the myriad tips, tricks, and epiphanies you will discover about flavor and sourcing ingredients.
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Showing 1-1 of 1 posts in this discussion
Initial post: Sep 17, 2015 7:17:11 PM PDT
NiQ says:
honestly weight in gold is the insights into handling fish, cow, chicken, and other food products that help in selecting organic produce and questioning organic growers.
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