Acclaimed Icelandic chef Gunnar Gíslason's new cookbook North – The New Nordic Cuisine From Iceland is being praised by a number of prominent food experts such as Food & Wine Magazine, Tasting Table, Eater, Food Arts and the Martha Stewart Show.
Gunnar has his own reastaurant Dill that is located in downtown Reykjavík. When he decided to start Dill, Iceland was going through trying times. He was intent on servicing the new Nordic cuisine but the economy had collapsed, people were fearful of spending money, and going out to eat at a fancy restaurant was the last thing on anyone's minds.
However, Gunnar's bold ideas concerning the new Nordic Cuisine were revolutionary enough to overcome the hardships experienced in the Icelandic economy and actually helped many local producers with their products. The Icelandic chef declared a commitment to local ingredients, traditional cooking methods, and seasonal menus at a time where these sentiments were out of the ordinary.
For locals, Gunnar is also known for his part in creating the tasty Kex Hostel menu. Additionally, Gunnar was formerly the executive chef of Vox, one of Reykjavik’s most celebrated restaurants.
Gunnar's new book is being published by Ten Speed Press in California and the general public will be able to pick up the highly anticipated book from local bookstores on the offical release date, September 9th.
According to the publisher the book is not just a collection of recipes, it is also a celebration of Iceland itself—the inspiring traditions, stories, and people of Iceland.
Acclaimed Icelandic chef Gunnar Gíslason's new cookbook North – The New Nordic Cuisine From Iceland is being praised by a number of prominent food experts such as Food & Wine Magazine, Tasting Table, Eater, Food Arts and the Martha Stewart Show.
Gunnar has his own reastaurant Dill that is located in downtown Reykjavík. When he decided to start Dill, Iceland was going through trying times. He was intent on servicing the new Nordic cuisine but the economy had collapsed, people were fearful of spending money, and going out to eat at a fancy restaurant was the last thing on anyone's minds.
However, Gunnar's bold ideas concerning the new Nordic Cuisine were revolutionary enough to overcome the hardships experienced in the Icelandic economy and actually helped many local producers with their products. The Icelandic chef declared a commitment to local ingredients, traditional cooking methods, and seasonal menus at a time where these sentiments were out of the ordinary.
For locals, Gunnar is also known for his part in creating the tasty Kex Hostel menu. Additionally, Gunnar was formerly the executive chef of Vox, one of Reykjavik’s most celebrated restaurants.
Gunnar's new book is being published by Ten Speed Press in California and the general public will be able to pick up the highly anticipated book from local bookstores on the offical release date, September 9th.
According to the publisher the book is not just a collection of recipes, it is also a celebration of Iceland itself—the inspiring traditions, stories, and people of Iceland.
