30 DAYS OPEN PURCHASEIn the book about Gastrologik, we get to follow chefs Jacob Holmström and Anton Bjuhr's gastronomic journey that has led to their unique and internationally acclaimed food.
More than 300 pages packed with wonderful food pictures, stories and procedures.
In the kitchen at Gastrologik, the focus is always on unique, locally sourced ingredients from vegetable growers, fishermen, bird breeders and other producers. As the ingredients change throughout the year, so too do the techniques and ways in which they are prepared. From the light primers of spring, which hardly need any heat to come into their own, to the more robust vegetables of autumn and winter, which require much more care. It is only when the day's ingredients are in the kitchen that it is decided how they will be handled, cooked and presented that the day's menu is set. The book presents the dishes served over the course of a year, the philosophy behind them as well as the basics and techniques of cooking. With an open mind and the ability to see the properties of the raw materials without preconceived ideas, the dishes become completely unique, in the Gastrologik way.
By Jacob Holmström, Anton Bjuhr
Photo: Erik Olsson
Language: Swedish
