TY  - BOOK
AU  - Gíslason,Gunnar Karl
AU  - Eddy,Jody
TI  - North: the new Nordic cuisine of Iceland 
SN  - 9781607744986 
U1  - 641.59 GIS 
PY  - 2014///
CY  - Berkeley
PB  - Ten Speed Press
KW  - Cooking, Icelandic
KW  - Food habits
KW  - Iceland
KW  - Description and travel
N2  - This cookbook, written through the perspective of Iceland\'s premier chef, Gíslason, is set to introduce people to the haute cuisine largely unknown worldwide. Written with Eddy (Come In, We\'re Closed), the book is organized around purveyors of the ingredients under discussion (e.g., The Seabird Egg Collector or The Birch and Mushroom Forager), and local ingredients pepper the pages, tantalizing the reader with new textures and tastes. Many of the recipes reflect the natural resources of Iceland, for example, the sea-salt employed is Icelandic and the fact that so many recipes involve pickled items is a direct product of the necessity of storing food items in a harsh climate. For example, Dried Trotters, Pickled Onions, and Hay-Smoked Mayonnaise uses lamb trotters instead of pig trotters (an Icelandic custom/method) and Rapeseed Oil Cake, Cider Apples, Buttermilk Ice Cream, and Pine Tree Oil nods the abundance of pine trees found in eastern Iceland. There are many recipes, though, for which the chef does not need to have access to Iceland, for example, Cod Cheeks, Onion Cream, and Pickled Root Vegetables and Spice Lamb Belly, Salt-Baked Celery, and Pickled Celery Root. This is not just a book of recipes, but a testament to the diversity and creativity of a country
ER  -