30 DAYS OPEN PURCHASEJohan Björkman is head chef at the Michelin-starred restaurant Koka in Gothenburg, and made his way there from the dish pit in Trollhättan. The book holds a good hundred recipes for traditional preservation, meaning drying, lacto-fermentation, fermenting and pickling, with lingonberry powder, wild garlic capers, nettle salt, lacto-fermented white cabbage and fermented rhubarb as typical examples. The final section shows how to assemble whole meals from whatever's lurking in your pantry. The point is a Nordic pantry that still works through the dark half of the year, a far more practical ambition than it sounds.
Format: Hardcover
Language: Swedish
First published: 2019
