Cook: Natural Flavours from a Nordic Kitchen - Karstad, Mikkel
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The New Nordic Cuisine is about getting out into the countryside to forage for the best and most unusual ingredients. Mikkel Karstad shows us how to make 5-6 different dishes from a selection of fourteen favourite ingredients. These range from fennel, berries and sage, to squid, beef and lamb. Beautifully yet sparsely photographed and designed.

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Produktbeschreibung
The New Nordic Cuisine is about getting out into the countryside to forage for the best and most unusual ingredients. Mikkel Karstad shows us how to make 5-6 different dishes from a selection of fourteen favourite ingredients. These range from fennel, berries and sage, to squid, beef and lamb. Beautifully yet sparsely photographed and designed.
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Autorenporträt
Mikkel Karstad is the current Head Chef at Christianborg, the Danish Parliament and food writer and former gastronomic advisor to Claus Meyer (founder of the New Nordic Cuisine and the famous Copenhagen restaurant Noma). Mikkel trained at Tante Claire in London, Bagatelle in Paris and Kommandant in Norway. He is also the food stylist behind several Danish cookbooks - including the giant Almanac by Claus Meyer - and contributes regularly to several Danish magazines. His fantastic blog is at http://weyoutheyate.com/ blog where he shares his recipes and favorite ingredients.