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Fäviken Hardcover – 1 Oct 2012

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Product details

  • Hardcover: 272 pages
  • Publisher: Phaidon Press (1 Oct. 2012)
  • Language: English
  • ISBN-10: 0714864706
  • ISBN-13: 978-0714864709
  • Product Dimensions: 22.2 x 3.2 x 29.8 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (26 customer reviews)
  • Amazon Bestsellers Rank: 9,071 in Books (See Top 100 in Books)
  • See Complete Table of Contents

More About the Author

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Product Description

Review

'…extraordinary food ... a book about an honest, and fundamentally Scandinavian, philosophy of food.'
The Sunday Times

'a wonderful, fascinating book, richly designed and whose photos show both the actuality of everyday life at Faviken and its rare culinary minimalism.'
The Daily Telegraph

'Master of even one dish would be worth the price tag.'
Food & Travel

'Phaidon, lately, has led the way in quirky, uniquely designed, international cookbooks. The press raises the bar dramatically here with 100 recipes taken from Faviken Magasinet.'
Publishers Weekly

'This collection of recipes and stories from Nilsson's experimental, hyperlocal restaurant in west-central Sweden is a beautiful reminder of what 'farm-to-table' really means.'
Bon Appetit

'Just as the best travel books describe an internal and external journey, Faviken tells the story of a chef discovering his cuisine in the woods of Sweden'
The Huffington Post

'Its heavy-stock pages open a door into one of the hottest restaurants in the world right now.'
Time Out New York

About the Author

Magnus Nilsson (b.1984) is the head chef of Fäviken Magasinet restaurant in Sweden. After training as a chef and sommelier in Sweden he worked with Pascal Barbot of L'Astrance in Paris before joining Fäviken as a sommelier. Within a year he had taken over the running of the restaurant.

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Customer Reviews

4.6 out of 5 stars
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Most Helpful Customer Reviews

41 of 42 people found the following review helpful By Mr. David Sutton on 4 Oct. 2012
Format: Hardcover
I have been waiting for this book to be released for a couple of months at least now. I can't remember where I even first heard about Magnus Nilsson but I was fascinated by his restaurant at what feels like the edge of civilisation. The book is prefaced by a couple of thought provoking and sometimes touching forewords, which outlines some details of the Swedish chefs background and his journey to his current celebrity.
The book itself is gorgeous, filled with high quality pictures of his creations, and of the surrounding areas of Sweden. It is also quite densely filled with text (for a cookery book), something I really enjoyed in this book since a lot of the ideas and methods are so alien they need explaining not only in terms of technique, but in terms of Magnus' thought processes and evolutions.
The recipes in the book are, simply, stunning. Quite complex I felt in terms of prep and flavour (though I am no chef!), but the theory is really simple, and they are presented in a spare, minimalist fashion. That being said, a lot of the ingredients are going to be impossible to obtain without a good knowledge of plants, herbs (if they even exist where you happen to live: Finnish bitter milk caps, for example) etc and a lot more still are made by obscure and longforgotten methods. You can't nip down to the supermarket and get all the ingredients required. Most of the ingredients dreamt up by Nilsson are explained, like how to make "vinegar matured in the burned-out trunk of a spruce tree" for instance. Some single ingredient might take a lot of effort to make, or find. Some might just not be possible to obtain, like pigs blood. In the UK I'm fairly sure this cannot be sold to the public, or possibly only in a dry form.
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3 of 3 people found the following review helpful By CAT on 11 Dec. 2012
Format: Hardcover Verified Purchase
This is a wonderful book, beautifully printed, incredibly detailed recipes, just the best present to give anyone, it was very gratefully received.
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4 of 5 people found the following review helpful By maruskag on 27 April 2013
Format: Hardcover Verified Purchase
Although I will probably never attempt to cook any recipe from the book - all are elaborated and difficult to execute - I could not put the book down and read it at one go. It did change the way I look at food in general and I re-discovered some of the techniques my grandma taught me. I think this is the book's key attraction: its ability to bring back the memories perhaps from very long time ago through his recipes. Being vegetarian for the past 20 years, I promise it never occurred to me to pick and cook "autumn leaves from last winter". The long walks in a wet forest in autumn when I was a child immediately sprang to mind, I could almost smell the dish (that also featured freshly picked and sauteed mushrooms. And no, I will not be cooking this any time soon!)
What I was not impressed by, was the overall editing job on this otherwise beautiful book. It appears there was no editor or s/he was clearly on vacation when this book went to press. Occasional wrong spelling, bad grammar, nonsensical sentence really does not do a justice to a chef obsessed with perfection of his meals. He would deserve an editor with a similar attitude to his/her work - what a gem this book would be!
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Format: Hardcover Verified Purchase
Living in northern Sweden, I am lucky to share the nature that is found in the book. When it comes to ingredients, it obviously features some things more easily found in the northern forest or nordic countries. Sweden is where he is from and where his restaurant is.

More important than location and ingredients however, is the philosophy behind the chef. Magnus Nilsson cooks with his heart and soul. It will be his attitude to food and cooking that will inspire you, not the availability of some of the ingredients.

Being only a few hours drive away, I'm dreaming of a trip to this restaurant with my wife in the future. I'd better start saving the pennies...
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By MR J A FIRTH on 9 April 2013
Format: Hardcover Verified Purchase
A brilliant antithesis to "haute cuisine", this is about how simple ingredients from local sources, coupled with meticulous processes can create food that acheives its maximum potential through soul, rather than complexity.
Don't expect a recipe book - chances are you won't be able to find the ingedients (or even substitutes) for many of the recipes that DO feature.
This is more about the human process of eating from cultivation/nurturing, through preparation and to, finally, enjoyment.
A brilliant and fascinating read.
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Format: Hardcover Verified Purchase
This book is so good that when I gave it to my husband for christmas, we both fought over it. It reads beautifully, and is so much more than a cooking book. It can be a book about using local produce, foraging and cultivating your own food. It can also be seen as an insiration for business entrepreneurs and how you can build a successul business anywhere if you only have the passion, but also the integral structure of a brilliant team whom you nurture. I was very inspired by it.
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8 of 11 people found the following review helpful By Danny Marbella on 14 April 2013
Format: Hardcover Verified Purchase
When I finally got my grubby little mitts on Fäviken, the new cookbook by acclaimed Swedish chef Magnus Nilsson, I looked forward with pleasure to the rigors of what I had heard was an ambitious, challenging cookbook.

Before glancing at any of the recipes, I read the long introduction by Bill Buford, author of one of my favorite culinary memoirs, Heat. He dedicates numerous paragraphs to describing the stark remoteness of Nilsson's restaurant (also named Fäviken). According to Buford, a visit there requires employing the services of the region's single cab driver. He tells the restaurant's origin story, explaining how difficult it was for Nilsson to hire anyone to work at his new restaurant due to its isolated location in the northern part of snowy Sweden. Though Nilsson's ambitious daily hunting and foraging is reverently described, I was no less confident I could cook from this book.

After that long haul comes a foreword food writer Mattias Kroon. In it, he describes an Alice-Waters-like dedication to the local and the seasonal. To my Anglo-Irish sensibilities, this is hardly a novel approach to cooking. I've become so inured to this manifesto, in fact, that I can scarcely suppress an eye roll when I hear it in restaurants--mostly because, in reality, few places actually cook according to this code. One look at a restaurant kitchen's spice rack or the olive oil likely to be served with bread will reveal sins against the gospel of "local or Slow food movement"

But according to Kroon, and as was evident when I moved onto the recipes, Nilsson has conscribed the scope of his culinary creativity to only those foods he can coax from the miserly arctic landscape that surrounds him.
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