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North: The New Nordic Cuisine of Iceland Hardcover – 14 Oct 2014

4.7 out of 5 stars 20 customer reviews

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Product details

  • Hardcover: 304 pages
  • Publisher: Ten Speed Press; 01 edition (14 Oct. 2014)
  • Language: English
  • ISBN-10: 1607744988
  • ISBN-13: 978-1607744986
  • Product Dimensions: 22.3 x 3.4 x 26 cm
  • Average Customer Review: 4.7 out of 5 stars 20 customer reviews
  • Amazon Bestsellers Rank: 102,367 in Books (See Top 100 in Books)
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Product description

About the Author

Chef GUNNAR GISLASON opened Restaurant Dill in Reykjavik's historic Nordic House in 2009. His contemporary cooking celebrating Iceland's pristine ingredients and artisanal producers has garnered international acclaim and media. Dill has been nominated for the Nordic Prize and has earned numerous accolades including Iceland's restaurant of the year. In his spare time, Gislason can be found foraging with his children for ingredients to stock his restaurant's pantry, or salmon fishing in one of Iceland's glacial rivers.

JODY EDDY is the author of Come In, We're Closed, which profiled the staff meals of 25 of the world's best restaurants. A graduate of The Institute of Culinary Education in Manhattan, she is the former editor of Art Culinaire. She first visited Dill in 2009 and has been a devoted disciple of Gislason's cooking philosophy ever since.


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