Det nordiska skafferiet: torkning, mjölksyrning, fermentering... av Johan Björkman
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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, pickles, mixes his own herb salt and flavors oil and vinegar. The book contains more than 100 recipes for everything from lingonberry powder, wild garlic capers and nettle salt to classic pickled beets, lactic acidified cabbage with chives and fermented rhubarb. At the end of the book there are suggestions for whole dishes that you can put together using what you have in your pantry.
Johan Björkman is a dishwasher from Trollhättan who now works as head chef at the Koka restaurant in Gothenburg. The restaurant has one star in the Michelin Guide and focuses on modern West Swedish gastronomy and fine ingredients. The book is a summary of the techniques Johan has used over the last 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, such as flavoring rapeseed oil or making capers. His book is full of advice, tips and beautiful photos and shows how you can create a Nordic winter pantry from the woods and fields. What about nettle salt? Dried wild rose leaves? Elderflower vinegar? Here's a nice recipe for baked Jerusalem artichokes that takes advantage of the flavor in the slightly hard shell (...) My taste buds happily flip through page after page. This is how I want to live and eat, I think longingly."
Göran Greider, Aftonbladet
The Nordic pantry: drying, lactic acidification, fermentation, pickling, oil, vinegar and salt
Number of pages
174
Date of publication
2019-03-28
Language: Swedish
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Delivery and freight
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Delivered article number: 9789127161733 EAN: 9789127161733
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