Introduction Meat Fish Dairy and Eggs Plants Eating at Faviken Glossary Index
Magnus Nilsson (b.1984) is the head chef of Faviken Magasinet restaurant in Sweden. After training as a chef and sommelier in Sweden he worked with Pascal Barbot of L'Astrance in Paris before joining Faviken as a sommelier. Within a year he had taken over the running of the restaurant.
Featured on the Netflix documentary series Chef's Table"Magnus is one of the brightest chefs that I have ever met - and this comes through so clearly when flicking through the pages of this book."-Rene Redzepi, NOMA"...Extraordinary food... A book about an honest, and fundamentally Scandinavian, philosophy of food."-The Sunday Times"A wonderful, fascinating book, richly designed and whose photos show both the actuality of everyday life at Faviken and its rare culinary minimalism."-The Daily Telegraph"Master of even one dish would be worth the price tag."-Food & Travel"Phaidon, lately, has led the way in quirky, uniquely designed, international cookbooks. The press raises the bar dramatically here with 100 recipes taken from Faviken Magasinet."-Publishers Weekly"This collection of recipes and stories from Nilsson's experimental, hyperlocal restaurant in west-central Sweden is a beautiful reminder of what 'farm-to-table' really means."-Bon Appetit"Just as the best travel books describe an internal and external journey, Faviken tells the story of a chef discovering his cuisine in the woods of Sweden."-The Huffington Post"Its heavy-stock pages open a door into one of the hottest restaurants in the world right now."-Time Out New York