SLIPPURINN. RECIPES AND STORIES FROM ICELAND
GISLI MATT
UYU 3.307
UYU 3.890

UYU 2.918
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Temática:
Editorial: PHAIDON
Cantidad de páginas: 256
Peso: 800g
ISBN: 9781838663117
Dimensiones: 27 x 20,5
'To eat at Slippurinn is blissful. To have Matts recipes is a gift. Diana Henry
The debut from rising star chef Gísli Matt of Slippurinn, the international culinary-destination restaurant in Icelands Westman Islands
Chef Gísli Matt built Slippurinn with his family in a historic shipyard building of a small town whose landscape was changed forever by the lava flow from a 1973 erupted volcano. In this most incredible environment, where plants grow on mountains created out of lava, Gísli created a menu that both respects the local and traditional and pushes boundaries of contemporary cuisine. Gísli is forging his own way in gastronomy today. He has captured the attention of the worlds culinary cognoscenti, including Ruth Reichl and Diana Henry among others, and this, Gíslis first book, reflects his extensive research into traditional Icelandic dishes to preserve local culinary knowledge while applying a modern approach for a cuisine to be enjoyed by locals and international foodies. It takes the reader right to the heart of his fascinating culinary world and island life. A book for lovers of all things Nordic and for food lovers the world over.
The debut from rising star chef Gísli Matt of Slippurinn, the international culinary-destination restaurant in Icelands Westman Islands
Chef Gísli Matt built Slippurinn with his family in a historic shipyard building of a small town whose landscape was changed forever by the lava flow from a 1973 erupted volcano. In this most incredible environment, where plants grow on mountains created out of lava, Gísli created a menu that both respects the local and traditional and pushes boundaries of contemporary cuisine. Gísli is forging his own way in gastronomy today. He has captured the attention of the worlds culinary cognoscenti, including Ruth Reichl and Diana Henry among others, and this, Gíslis first book, reflects his extensive research into traditional Icelandic dishes to preserve local culinary knowledge while applying a modern approach for a cuisine to be enjoyed by locals and international foodies. It takes the reader right to the heart of his fascinating culinary world and island life. A book for lovers of all things Nordic and for food lovers the world over.
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