Faviken

Magnus Nilsson's restaurant Fäviken breaks many rules of fine dining restaurants, from its use of foodstuffs that are ultra-regional and rare to its small seating size to, perhaps most of all, its very remote location. One of the best restaurants in the world is in Sweden, but not in Stockholm or any other major city but far off in the literal wilds—off in the woods. It is a destination as much as Jackson, Wyoming but without the skiing. It is an effort—a chore even—to visit. For one's efforts, one will be treated to some of the most innovative cuisine in the world though and it is this cuisine that Nilsson shares with us here. For a chef greatly concerned with aesthetics, Phaidon was a very logical publisher as they're best-known for their superb architectural monographs and art books and that same focus on design is fully apparent in this cookbook. Even to call it a "cookbook" seems unfair as it is at once cookbook, cooking lesson (the author takes a fair amount of time and page space to explain various techniques such as general procedures for preparing fish and seafood) and also a visual catalog and photo essay of the restaurant Fäviken itself. Some reviewers here and elsewhere seem to be displeased with the complex nature and use of very rare and hard to obtain foodstuffs in Nilsson's recipes, but I have to say I was impressed that he offers the reader actual recipes he uses at the restaurant even though yes, if you don't live in Sweden you'll have a very difficult time sourcing what you need for many of them. That doesn't make them useless, however at all: Am I really the only person who isn't a professional chef who is cooking from this fine book and when need be altering Nilsson's recipes? I would have to think not. Nilsson details in places how he's adapted things he's learned in Paris and elsewhere to work for him and if you're dedicated to cooking at the level this book provides, you should be willing to do the same. The book has inspired me to see food in a new way and to try to at least get at in my own kitchen some of the magic that Nilsson has wrought in his restaurant and his recipes. I know my own efforts may in fact be a pale reflection of Nilsson's, but it's very fun and rewarding to try. This is a cookbook to really inspire you and move your vision of cooking forward.

I read and watched everything avail online about Magnus before i bought the book, and i knew i wanted to have a piece of his creation in my home. I didnt except much more to learn from the book, i thought i already had a pretty good opinion what will be there. The book arrived, i opened it and it smelled! Seriously, im not exaggerating, i looked around in my kitchen and yes, it was the book that had some flowery fragrance. I browsed back and forward, couldnt decide where to start reading it, then finally i tamed myself and started from the beginning. Gobbled it ...for 2 days! What a wise young man, what a beautiful soul! Then i read his personal story and when he start remembering his grandparents i cried. Never heard anybody describing his grandparents with so much love and how his grandmas cooked. Just like my grandmas! I have so many marking in the margins for the things to try and for so many ideas it arouse in me. He definitely transferred his vibration (loved his descriptions) to the book for others to feel it. It resonates with me very very much, i live in a remote island in Alaska and i have so many beautiful ingredients as he does. I probably will never visit his beautiful restaurant, but in my mind i already spend there two days and i know where to go when i get discouraged to find inspiration. I have no doubt that Faviken is the next number 1 in the world, sorry Rene, you made a big impact to the world, no its Magnus time. I also hope that people who visit Faviken not only will satisfy their appetites, but will get inspired to love and respect the nature as much as Magnus does! And those who'll never visit his creation there is a lot to enjoy in his book!

It seems really superfluous to write a review of this book after so many have reviewed it so well, but I am so entranced with it I couldn't help myself. I can't really consider it a cookbook in the usual sense - it has many recipes but I don't know if I'll actually ever cook any of them (and I think most would be difficult or impossible to replicate with ingredients I have access to anyway). What I find fascinating is the story this book tells - it's about a restaurant, a chef, and his cooking, but it makes the experience much broader and deeper than just sourcing and preparing food. Nilsson tells the story of a deep connection with the natural world and of his very personal relationship with the ingredients he uses and with the people and land they come from. There is a profound respect, reverence and intimacy in all his discussions that's very compelling, and an energy, curiosity and joy that's inspiring. He transcends the idea of perfectionism with his desire for deeper connections and fuller experience in his work. I suspect Magnus Nilsson's food is quite brilliant, but even if I never have the chance to taste it, I'm so glad he wrote this book. Reading about his thoughts and processes had\s broadened my perspective about food and cooking in general, and made me long to establish my own deeper connection with the natural world.

This book is like making a trip into nature on a perfect day. Even a rainy day might be fine! The book refreshes you and inspires. The pictures are stunning. The ingredients are not always easy to get but that is not a major problem here. After all, the philosophy behind the recipes is much more about cooking with the ingredients you find not to far from home in nature or at your local organic store. For city dwellers a beautiful view into country life. Romantic, yes! most of you will be glad to remain in the city! For people close to nature a great inspiration to see what you can do with ingredients found at the nearby countryside or start dreaming up your own variations of the recipes. It is al about the mindset.

This book is a grown-up fairy tale cookbook. It gives me hope for the world to see a chef so firmly intertwined with his place, and his produce. It's beautiful, heartfelt, vicious, precious, and mirthful all at once. I can't have many of the dishes, because of their reductions of cream. I don't mind; Magnus Nilsson's voice comes through to soothe and encourage. It's such a truthful engagement with reality, it's stunning. His methods are the antithesis of fast food; exploring how food ages, how it can be preserved, and what mellowing out tastes like. The book is large and heavy with beautiful graphics and a kind of 1960's National Graphic earnestness to the text layout. I don't know what I mean by that except this isn't a glossy, coffee table book. It's a reference guide Hansel and Gretel might have written while home alone for a winter, with hot tea and fat spoils from the larder. I love it.

I've recently thought that if my house was on fire the first material possessions I would save would be all my Magnus Nilsson books. Perhaps not for everyone, but all his books are for me treasure troves of beautiful inspiration, especially this one since there's lots to read aside from the recipes/about the recipes. His other books are far more cookable and also chock full of inspiration. But when you buy Faviken, I should hope you will have figured out what you're buying before you pay $40 for one book, and not complain about the recipes being impractical.

My fiancé bought me this for Christmas after we both became enchanted by Magnus on this season's Mind of a Chef. The book is beautiful (photos, font, materials and most of all the prose). What you get with this book is a window into how Magnus thinks about food and ingredients. For that, this is one of my most cherished possessions, forever a source of inspiration, and a book I can see myself handing down to my kids one day. What you won't get here are many recipes you can execute exactly, but that's not the point of this book.

This is a book that uncovers the greatness and thought behind Magnus Nilsson's restaurant, Faviken. It is a restaurant in Northern Sweden on a farm/ hunting estate. The book goes into the thought, theory, and care that goes into his cooking. Not every recipe that is in this book is applicable to everyone, because there are certain things that are only available in Sweden, but with some thought the technique can be still be applied in most cases. As mentioned before, the highlight of this book is to be able to see the Chef's vision for food, which is unique and worth looking into.

Man lernt einiges über den Geschmackserhalt von Lebensmitteln und wie man ihn verbessern/ intensivieren kann

And very fine book. Really well made to. Not many items in the book that I would actually make, some of it is pretty out there and sourceing the ingredients is probably more trouble and expense than its worth. This book really shines in creative plating technique and is just inspiring. My five star rating is based on my finding this book to be really inspiring , I couldn't wait to get back to the kitchen. If your a home cook looking to reproduce most of the dishes in a book you buy you may want to consider something a little different.

J'adore la démarche du livre qui va au delà de la recette. Le cuisinier partage ses trouvailles, l'histoire de son plat et ses techniques. Le vinaigre dans le bois brûlé, le fumage de la viande au charbon de bois, sapins, lichens, mousse, feuilles d'automne, vigne aussi, les thés aux feuilles de la forêt, les aromates sauvages, les fermentations... La cuisine est centrée sur la cueillette saisonnière et les produits locaux ou fait maison (il y a d'ailleurs à la fin la carte des menus de chaque mois). Les procédés, la recherche de l’assaisonnement et le lien humain en cuisine sont très inspirants ! Un livre humain entre nature nordique et forestière, les lieux du restaurant, les ingrédients, les saveurs, les textures, les cuisiniers et les hôtes. Petit bémol, les photo du livre sont extra mais le design culinaire parfois l'emporte sur l'idée du plat (seulement sur la photo; les recettes elles sont bien complètes).

Great product, with excellent delivery time, and in good condition, good communication with seller. Another optimal buying experience with amazon.

Libro en inglés, a través del cual podemos profundizar en la cocina de este restaurante. Lo considero una buena opcion para hacernos una idea sobre la gastronomía nórdica a un nivel más culinario