26 of 30 people found the following review helpful
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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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Initial post: Sep 17, 2015 7:17:11 PM PDT
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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