Salt, socker och vinäger av Olle T Cellton
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We at KitchenLab like Olle Cellton. We are pleased that there are chefs who without hesitation let knowledge and quality permeate everything they do, chefs who do not live for TV fame but prioritize the cultural expression that gastronomy is. Olle knows what he's doing, and it shows on every page of this book.
This is how Olle describes the philosophy that led to the book: "When I'm asked what characterizes my cooking, I usually say that I cook food that most people could very well cook at home - but don't. My food is dependent on things we've done months before. Sometimes years in advance. We build up a pantry that gives us more choice in the future, mostly without having a clue what it will be used for. Food that is at its best after a year or more, when all the seasons have been used.
For me as a chef, making pickles, terrines and jams has become a natural part of my job. It is one of the most important parts of my cooking. Restaurant PatéPaté in Copenhagen wouldn't have been such a success if we hadn't made our famous pâtés and terrines, at 19 Glas in the Old Town I had jars of various pickles and jams all over the basement kitchen and the first thing I did when I started at Restaurant Niklas was to salt lemons and make jellies from the last wild apples of the season.
Pickling food with salt, sugar and vinegar (and vinegar) follows old methods and traditions. It has been done throughout the world as a way to survive. With today's equipment, we don't always have to follow the preservation laws to the letter, but can do what we think is best."
"Inspiring and useful cookbook."
Gourmet
"A perfect book for those who want to learn more."
Svenska Dagbladet
"Everything seems incredibly good!"
Allt om Mat
Olle T Cellton grew up in Malmö and started working in restaurants at an early age. After restaurant school, he has worked in Malmö, Edinburgh, London, Copenhagen, San Francisco and is now head chef at Niklas Ekstedt's restaurant Niklas in Stockholm. His international experience has given him a distinctive style and a broad cooking perspective with a solid knowledge of kitchen craftsmanship. Olle's love of preservation of all kinds is evident both on his menu at Niklas and in his pantry at home in Västerhaninge.
Language: Swedish
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