The nordic cookbook: 0000 (FOOD-COOK) - Tapa dura

Featured on the Netflix documentary series Chef's Table "A 2015 Best Cookbook"-Saveur "[A] lush, beautifully organized volume, one of the loveliest of the season thanks in no small part of Nilsson's own idiosyncratic authorial voice."-Eater "[An] epic tome, which somehow manages to include what seems to be the whole of traditional and modern cooking from Finland to Greenland."-New York Times "Nilsson takes a deep dive into the home cooking traditions of his country... Home cooks will be pleasantly surprised by how accessible this book is."-Epicurious.com "The definitive guide to Nordic cooking... A hefty volume of 768 pages that's surprisingly accessible [and] illustrates the diversity of [the] region's cuisine."-Bloomberg.com "It's an absolutely essential book for anyone who delights in cooking, storytelling, culture, and history." -Departures.com "The 32-year-old wunderkind [Magnus Nilsson] is modest, but with [the] release of his epic book of more than 700 recipes... He has a lot to brag about." -Vogue.com "Amazingly comprehensive... The perfect tome to simply crack open to a random page and have at it."-Publishers Weekly "A comprehensive look at Nordic Culture through food." -Milwaukee Journal Sentinel "A celebration of culinary traditions." -Tastebook "Do you know your lingonberries from your cloudberries and your glug from your gravalax? The Nordic Cookbook has all the answers."-High Life "We love Magnus Nilsson... His recipes tick plenty of health boxes (high in protein, fibre and good fats), and are interspersed with beautiful photos to transport us to the land of the Vikings."-Grazia "A beautiful compendium of landscapes and larder recipes."-Elle Decoration "Nilsson writes beautifully... This book shows him as writer, a collator and an anthropologist... And his recipe for Swedish meatballs is fantastic."-Waitrose Weekend "Not so much a cookbook as an encyclopedia of tastes from a part of the world you instantly - from page one - want to travel the length and breadth of."-The Guardian, Cook "The gamut of Scandi cooking... Magisterial... You want Danish comfort eating? It's all here."-Evening Standard "[A]n invaluable guide to the region's cooking, from the braised guillemot of the Faroe Islands to the taco quiche of suburban Stockholm."-Sam Sifton, The New York Times Magazine "A glorious compendium of landscapes and recipes inspired by Swedish super-chef, Magnus Nilsson's travels across Scandinavia."-elledecoration.co.uk "An invaluable guide to the region's cooking, from the braised guillemot of the Faroe Islands to the taco quiche of suburban Stockholm."-The New York Times Magazine "Comprehensive, meticulously researched, 768-page ode to Scandinavian cuisine."-The A.V. Club "A work of food anthropology. I cannot recommend it more highly."-NPR's Pop Culture Happy Hour

Magnus Nilsson 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, which is currently number 19 in the San Pellegrino World's 50 Best Restaurants list. Magnus is the author of the Faviken cookbook, also published by Phaidon. He features in the Emmy-Award winning US PBS-TV series, The Mind of a Chef, and the Netfix docu-series, Chef's Table. In 2015 he was awarded the White Guide Global Gastronomy Award.