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North: The New Nordic Cuisine of Iceland [A Cookbook]
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About North: The New Nordic Cuisine Of Iceland [A
Product Description An unprecedented look into the food and culture of Iceland, from Iceland's premier chef and the owner of Reykjavík's Restaurant Dill. Iceland is known for being one of the most beautiful and untouched places on earth, and a burgeoning destination for travelers lured by its striking landscapes and vibrant culture. Iceland is also home to an utterly unique and captivating food scene, characterized by its distinctive indigenous ingredients, traditional farmers and artisanal producers, and wildly creative chefs and restaurants. Perhaps no Icelandic restaurant is as well-loved and critically lauded as chef Gunnar Gíslason’s Restaurant Dill, which opened in Reykjavík’s historic Nordic House in 2009. North is Gíslason’s wonderfully personal debut: equal parts recipe book and culinary odyssey, it offers an unparalleled look into a star chef’s creative process. But more than just a collection of recipes, North is also a celebration of Iceland itself—the inspiring traditions, stories, and people who make the island nation unlike any other place in the world. About the Author Chef GUNNAR GISLASON opened Restaurant Dill in Reykjavik's historic Nordic House in 2009. His contemporary cooking celebrating Iceland's pristine ingredients and artisanal producers has garnered international acclaim and media. Dill has been nominated for the Nordic Prize and has earned numerous accolades including Iceland's restaurant of the year. In his spare time, Gislason can be found foraging with his children for ingredients to stock his restaurant's pantry, or salmon fishing in one of Iceland's glacial rivers. JODY EDDY is the author of Come In, We're Closed, which profiled the staff meals of 25 of the world's best restaurants. A graduate of The Institute of Culinary Education in Manhattan, she is the former editor of Art Culinaire. She first visited Dill in 2009 and has been a devoted disciple of Gislason's cooking philosophy ever since. Excerpt. © Reprinted by permission. All rights reserved. Introduction In 2009, Iceland was in the middle of what would prove to be, relative to its size, the largest universal banking collapse experienced by any country in economic history. The ongoing financial implosion sent the nation’s restaurants into a tailspin, as the cost of food skyrocketed and people could no longer afford the luxury of eating out. It is hard to imagine a more dismal time to open a restaurant, but Gunnar Karl Gíslason had no alternative. Just prior to the crisis, Gunnar, who had introduced contemporary Nordic cuisine to his country, had left his position as executive chef of Vox, Iceland’s most esteemed restaurant, determined to realize his lifelong dream of opening his own place. Despite the financial maelstrom engulfing his nation, he decided to move forward on this idea. He chose the name Dill for the restaurant, to honor one of the nation’s most abundant herbs and to highlight the foraging principle integral to his cooking philosophy. As the economy blazed a downward trajectory fierce enough to disrupt financial markets around the world, every one of Gunnar’s investors pulled out of the plan to open Dill in Reykjavík’s landmark Nordic House, designed by the famed Finnish architect Alvar Aalto. The building, the city’s primary meeting place for cultural exchanges among the Nordic countries, seemed an ideal location for a restaurant celebrating the foods and cooking techniques of the region. When the funding disappeared, Gunnar was forced to forge ahead with his plan with nothing but a resolute commitment to realize his dream and credit cards that “burned red” by the time he was finished. Since those dark days, Dill has become Iceland’s most celebrated restaurant. But there is more to the story of its success than indefatigable work and enormous credit card debt. There is a promise made. And a promise kept. The purveyors promised to supply the Dill kitchen with either free or heavily discounted product
