Swedish Chef Magnus Nilsson and his Unconventional Recipes for Fäviken
Chef Magnus Nilsson (Photo: Phaidon)
Magnus Nilsson has been named one of the top 10 chefs in the world. His restaurant Faviken in rural Sweden made the list of The World’s 50 Best Restaurants in 2011.
He has a new cookbook called, simply, “Faviken.” The meals are unconventional. As he writes, “the recipes in this book are not like those in many other cookbooks.”
As long as we’re talking about lists, that may top the list of Understatements of The Year. The book includes recipes for “black grouse in hay” and “marrow and heart with grated turnip and turnip leaves that have never seen the light of day, grilled bread and lovage salt.”
And contrary to most cookbooks, there are no measurements. Nilsson urges cooks to “read the recipes with an open mind” and follow the principles. He says you’ll never make the dish like he does, and that’s okay.
The World’s Aaron Schachter visits a local Whole Foods in search of ingredients to make a meal from Faviken. It’s not easy to do.
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