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Faviken [Hardcover]

Magnus Nilsson , Mattias Kroon , William Buford
4.6 out of 5 stars  See all reviews (21 customer reviews)
RRP: £35.00
Price: £21.70 & FREE Delivery in the UK. Details
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Book Description

1 Oct 2012
Faviken is an exclusive insight into one of the world's most interesting restaurants: Faviken Magasinet. Serving only 12 people every day on a remote farm in northern Sweden, using only ingredients sourced and prepared within the immediate vicinity of the restaurant, head chef Magnus Nilsson is creating some of the most inspirational food in restaurants today. For the first time his incredible approach to working with nature is revealed, which will fascinate and delight all aspiring chefs and lovers of good food.

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Product details

  • Hardcover: 272 pages
  • Publisher: Phaidon Press Ltd (1 Oct 2012)
  • Language: English
  • ISBN-10: 0714864706
  • ISBN-13: 978-0714864709
  • Product Dimensions: 8.7 x 11.7 x 1.2 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (21 customer reviews)
  • Amazon Bestsellers Rank: 19,699 in Books (See Top 100 in Books)
  • See Complete Table of Contents

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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 Faviken 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 Faviken 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
4.6 out of 5 stars
Most Helpful Customer Reviews
40 of 41 people found the following review helpful
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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4 of 4 people found the following review helpful
4.0 out of 5 stars Editor on holidays? 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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3 of 3 people found the following review helpful
5.0 out of 5 stars Best present ever ! 11 Dec 2012
By CAT
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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5.0 out of 5 stars Exquisite content 17 April 2014
Format:Hardcover|Verified Purchase
Excellent Swedish cook book!!! Amazing photos, exquisite recipes and perfect narration. A must have recipe book whether a professional or an amatier chef
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4.0 out of 5 stars Amazing book, recipes, pictures etc 15 April 2014
Format:Hardcover|Verified Purchase
I really like this book. It really captures the regional specialities of the area. I must say that I did have trouble locating some of the ingredients. For example, "vinegar fermented in a burnt out stump of a beech tree" is something that the local Waitrose still does not sell (irony) - That aside, with a bit of substitution and some imagination, you can create some really regional Swedish dishes with that Magnus Nilsson touch at home.
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Format:Hardcover|Verified Purchase
Magnus Nillson, is a great chef, like a professor, doctor or super geek. Creates only the best food possible within his reach, and it should be amazing! So is the reading. For me a professional chef its even have new info, that only Magnus has found. Within his deep passion for biodiversty, local ingredients and the way of living life only a few could do. The book is a couple of years old. Now their is more then 6 month waiting for a night at Faviken. I will save my hard earned money for a trip to jemtland.
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Format:Hardcover|Verified Purchase
This a lovely book, containing some great photos and a fascinating account of a very different way of approaching food.
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5.0 out of 5 stars beautiful 10 Jan 2014
Format:Hardcover|Verified Purchase
stunning book, beautiful quality and the content is excellent. not exactly everyday recipes but great images and text and the skill of this chef and his kitchen is clear.
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Most Recent Customer Reviews
5.0 out of 5 stars One of the best food books around.
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... Read more
Published 3 months ago by Mr Leo M Donkersley
4.0 out of 5 stars Scandinavian cookery
Book bought for a professional chef as a birthday gift.
He reports that it contains some very interesting concepts regarding local scouring of ingredients.
Published 9 months ago by Captain andy
5.0 out of 5 stars I do love it.
Possibly the best cookbook I have read this year and definately the best one I have bought. Ok its not a cookbook in the classical sense and I can't really see myself making many... Read more
Published 9 months ago by IOWRob
3.0 out of 5 stars Mums present.
Not a clue, it was very expensive, had to use Christmas Amazon vouchers, will you sleep tonight? Books are for reading.
Published 11 months ago by William Wright, The dark Knight.
4.0 out of 5 stars My last Foraging adventure book...That's for sure
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... Read more
Published 12 months ago by Danny Marbella
5.0 out of 5 stars a gift and my mum loves it
This was given to my mum as a gift because she loves to read cookery books rather than just get recipes from them. Read more
Published 12 months ago by Megan Ibbetson
5.0 out of 5 stars Magical
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... Read more
Published 12 months ago by MR J A FIRTH
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