Dine with Magnus Nilsson in the USA

The Fäviken chef and Nordic cuisine specialist is bringing his culinary knowledge to six US cities this November

Want a taste of Nordic regions, but can’t quite justify adding a return trip to Järpen, Sweden on to your restaurant bill? Well, you’re in luck. Phaidon has teamed up with Dinner Lab, the rotating dinner series, to present a North American tour for The Nordic Cookbook by Magnus Nilsson.

As the brilliant food site Saveur.com reports, Nilsson will share his extensive knowledge of Nordic food culture at a series of evening meals across the United States. You can dine with him in Boston on 14 November; in New York City on 15 and 16 November; in New Orleans on 17 November; in Austin, Texas on 18 November; in San Francisco on 19 November; and in Portland, Oregon on 20 November.

Clockwise from top left: Mushroom Soup; Creamed Mushrooms; Fried Mushrooms; Mushroom Salad; Finnish Salted Mushroom Salad; Mushroom Gratin. Photograph by Erik Olsson. From The Nordic Cookbook

Guests will have the opportunity to hear Nilsson speak about the writing, research and photography that went into The Nordic Cookbook, and will be able to engage with him throughout the evening as they experience first-hand the vibrancy and diversity of Nordic gastronomy.

In each city, Dinner Lab and Phaidon have invited a critically acclaimed chef to prepare a five-course menu inspired by the recipes and traditions documented in Nilsson’s book. The participating chefs include Emma Bengtsson from Aquavit in New York, who will be cooking at the San Francisco event; Daniel Burns of Luksus, New York, who will be cheffing in Boston; Fredrik Berselius of Aska, New York, will also be overseeing the New York dinners; Even Ramsvi, head chef at Ylajli in Oslo, who will be at Portland; Christopher Haatuft of Lysverket, in Bergen, Norway, will be in New Orleans; and Gisli Audunsson of Slippurinn in Iceland, will overseeing the Austin meal.

Clockwise from top left: Fried Salt Pork and Fried Falu Sausage on Plain White Loaf; quartered Brined Cucumbers; How to Fry a Really Good Egg; Nordic Hash; Pickled Beetroot; Mashed Pluck and Pearl Barley Hash. Photograph by Erik Olsson. From The Nordic Cookbook

Got that? Good. Each dinner will accommodate 150 guests in two seatings of 75. Tickets cost $175 per guest and include the five-course meal, beverage, and a signed copy of The Nordic Cookbook, which usually costs $49.95.

Places will be made available to Dinner Lab members only until 5 October, after which they will be offered on sale to the general public. To find out more go here, and for a deeper understanding of Nordic cuisine order a copy of The Nordic Cookbook here

The Nordic Cookbook : Magnus Nilsson

Price AUD$74.95 Price CAD$59.95 Price €49.95 Price £39.95 Price T49.95 Price USD$49.95

The Nordic Cookbook offers an unprecedented look at the rich culinary offerings of the Nordic region with 700 recipes collected by the acclaimed Swedish chef Magnus Nilsson featured in the Emmy-Award winning US PBS series The Mind of a Chef and the Netflix docuseries Chef's Table.

The Nordic Cookbook, richly illustrated with the personal photography of internationally acclaimed chef Magnus Nilsson, unravels the mysteries of Nordic ingredients and introduces the region's culinary history and cooking techniques.

Included in this beautiful book are more than 700 authentic recipes Magnus collected while travelling extensively throughout the Nordic countries – Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway and Sweden – enhanced by atmospheric photographs of its landscapes and people. His beautiful photographs feature in the book alongside images of the finished dishes by Erik Olsson, the photographer behind Fäviken.

With Magnus as a guide, everyone can prepare classic Nordic dishes and also explore new ones.The Nordic Cookbook introduces readers to the familiar (gravlax, meatballs and lingonberry jam) and the lesser-known aspects of Nordic cuisine (rose-hip soup, pork roasted with prunes, and juniper beer).

Organized by food type, The Nordic Cookbook covers every type of Nordic dish including meat, fish, vegetables, breads, pastries and desserts. These recipes are achievable for home cooks of all abilities and are accompanied by narrative texts on Nordic culinary history, ingredients and techniques including smoking and home preserving. Additional essays explore classic dishes made for special occasions and key seasonal events, such as the Midsummer feast.

The Nordic Cookbook joins Phaidon's national cuisine series, which includes Mexico, India, Thailand, Peru and others, and is the most comprehensive source on home cooking from the Nordic countries.

Specifications:

Format: Hardback
Size: 270 × 180 mm (10 5/8 × 7 1/8 in)
Pages: 768 pp
Illustrations: 290 illustrations
ISBN: 9780714868721

Magnus Nilsson is the head chef of Fäviken Magasinet restaurant in Sweden. After training as a chef and sommelier in Sweden he worked with Pascal Barbot of L'Astrance in Paris before joining Fäviken as a sommelier. Within a year he had taken over the running of the restaurant, which is currently number 19 in the San Pellegrino World's 50 Best Restaurants list. Magnus is the author of the Fäviken cookbook, also published by Phaidon. He features in the Emmy-Award winning US PBS-TV series, The Mind of a Chef, and the Netfix docu-series, Chef’s Table. In 2015 he was awarded the White Guide Global Gastronomy Award.

Featured on the Netflix documentary series Chef's Table

'[An] epic tome, which somehow manages to include what seems to be the whole of traditional and modern cooking from Finland to Greenland.'- The New York Times

'It's an absolutely essential book for anyone who delights in cooking, storytelling, culture, and history.' - Departures.com

'A beautiful compendium of landscapes and larder recipes.' - Elle Decoration

'Not so much a cookbook as an encyclopedia of tastes from a part of the world you instantly - from page one - want to travel the length and breadth of.' - Guardian, Cook