With the help of traditional conservation methods, you can create a modern Nordic pantry to pick out even during the darker part of the year. Johan Björkman dries, ferments, adds to the classic pickling layer, mixes his own herb salt and flavors oil and vinegar. The book contains more than 100 recipes for everything from lingonberry powder, ramson capers and nettle salt to classic pickled beets, lactic acid cabbage with chives and fermented rhubarb. At the end of the book, there are suggestions for whole dishes that you put together using what you have at home in the pantry.
Johan Björkman is the dishwasher from Trollhättan who now works as a kitchen manager at restaurant Koka in Gothenburg. The restaurant has a star in the Michelin Guide and focuses on modern western Swedish gastronomy and fine ingredients. The book is a summary of the techniques that Johan has used over the past ten years to have access to herbs and
vegetables all year round.
"In The Nordic Pantry, by chef Johan Björkman, I see other ways to use spruce shoots, such as flavoring rapeseed oil or making capers. His book consists of advice, tips and nice photos and shows how to get a forest and soil. nordic winter pantry. live and eat, I think longingly. "
Göran Greider, Aftonbladet
"Good, often a bit unusual recipes, inspiring text together with incomparably good-looking and colorful photographs make this book a real gem for those who want to fill the pantry."
Facts about the book:
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Mer finsmak än prepp
Blev lite besviken då jag hoppades det var mer baserat på vad vi kan odla i Sverige och att det skulle vara mer lång förvaring denna fokuserade med på sånt som blir väldigt gott men i mer närtid.