The Nordic Pantry - Drying, lactic acidification, fermentation & pickling

Using traditional preservation methods, you can create a modern Nordic pantry to pick from even during the darker part of the year. Johan Björkman dries, ferments, puts in classic pickling mixture, mixes his own herb salt and flavors oil and vinegar. The book contains over 100 recipes for everything from lingonberry powder, ramson capers and nettle salt to classic pickled beets, fermented cabbage with chives and fermented rhubarb. At the end of the book, there are suggestions for whole meals that you can put together using what you have in your pantry.

Johan Björkman is a dishwasher from Trollhättan who now works as the head chef at the restaurant Koka in Gothenburg. The restaurant has one 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, for example flavoring rapeseed oil or making capers from them. His book consists of advice, tips and beautiful photos and shows how you can create a Nordic winter pantry from the forest and land. How about nettle salt? Dried wild rose leaves? Elderflower vinegar? Here is a nice recipe for baked Jerusalem artichokes that takes advantage of the flavor in the slightly hard skin. (...) My taste buds greedily flip through page after page. This is how I want to live and eat, I think longingly."
Göran Greider, Aftonbladet

"Good, often somewhat unusual recipes, inspiring text together with incredibly stylish and colorful photographs make this book a real gem for anyone who wants to fill their pantry."
BTJ

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