Ekstedt: the Nordic art of analogue cooking
'With equal parts of birch wood and passion, we keep the flames alive. We cook all our ingredients over an open fire. Charcoal and smoke are our most powerful tools. No electric griddle, no gas stove - only natural heat, soot, ash, smoke and fire. We have chosen these ways to prepare our food a...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
London
Bloomsbury Absolute
2020
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| Schlagworte: | |
| Zusammenfassung: | 'With equal parts of birch wood and passion, we keep the flames alive. We cook all our ingredients over an open fire. Charcoal and smoke are our most powerful tools. No electric griddle, no gas stove - only natural heat, soot, ash, smoke and fire. We have chosen these ways to prepare our food as a tribute to the ancient way of cooking. At Ekstedt it is the flames that are superior.' Through his bold flavours at the eponymous Michelin-starred restaurant, Niklas Ekstedt ignites our primal fire-side instincts. His abandonment of modern technology may be a little difficult to replicate in your own kitchen, but his spirit will convince you to get back to basics where you can. The restaurant, Ekstedt, is at the very heart and centre of the book, providing the foundation for Niklas' stories of seasonal, and regional, traditional Swedish cooking. Dishes from the restaurant, and in the pages of this sumptuous book, include braised lamb shoulder with seaweed butter and wild garlic capers, juniper-smoked pike and perch, ember-baked leeks with charcoal cream, pine-smoked mussels, and wood-oven baked almond cake. Stunning photography from David Loftus brings Niklas' recipes and the Nordic seasons to life |
| Beschreibung: | 302 Seiten Illustrationen 27 cm |
| ISBN: | 9781472961969 147296196X |
Internformat
MARC
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|---|---|---|---|
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| 100 | 1 | |a Ekstedt, Niklas |d 1978- |e Verfasser |0 (DE-588)1112569502 |4 aut | |
| 245 | 1 | 0 | |a Ekstedt |b the Nordic art of analogue cooking |c Niklas Ekstedt ; photography David Loftus |
| 246 | 1 | 3 | |a Ekstedt : The Nordic Art of Analogue Cooking |
| 246 | 1 | 3 | |a The Nordic art of analogue cooking |
| 264 | 1 | |a London |b Bloomsbury Absolute |c 2020 | |
| 300 | |a 302 Seiten |b Illustrationen |c 27 cm | ||
| 336 | |b txt |2 rdacontent | ||
| 336 | |b sti |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 505 | 8 | |a Introduction -- Tools & techniques -- Autumn/Winter -- With the Sami -- Wood oven -- Smoked -- Ember -- Hay-flamed -- Open fire -- Flambadou -- Spring/Summer -- In Lofoten -- Wood oven -- Smoked -- Ember -- Hay-flamed -- Open fire -- Flambadou -- The end -- Basics -- Glossary -- Index | |
| 520 | 3 | |a 'With equal parts of birch wood and passion, we keep the flames alive. We cook all our ingredients over an open fire. Charcoal and smoke are our most powerful tools. No electric griddle, no gas stove - only natural heat, soot, ash, smoke and fire. We have chosen these ways to prepare our food as a tribute to the ancient way of cooking. At Ekstedt it is the flames that are superior.' Through his bold flavours at the eponymous Michelin-starred restaurant, Niklas Ekstedt ignites our primal fire-side instincts. His abandonment of modern technology may be a little difficult to replicate in your own kitchen, but his spirit will convince you to get back to basics where you can. The restaurant, Ekstedt, is at the very heart and centre of the book, providing the foundation for Niklas' stories of seasonal, and regional, traditional Swedish cooking. Dishes from the restaurant, and in the pages of this sumptuous book, include braised lamb shoulder with seaweed butter and wild garlic capers, juniper-smoked pike and perch, ember-baked leeks with charcoal cream, pine-smoked mussels, and wood-oven baked almond cake. Stunning photography from David Loftus brings Niklas' recipes and the Nordic seasons to life | |
| 653 | 0 | |a Cooking, Scandinavian | |
| 653 | 0 | |a Cuisine scandinave | |
| 653 | 0 | |a Cooking, Scandinavian | |
| 653 | 6 | |a Cookbook | |
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| 653 | 6 | |a Cookbooks | |
| 653 | 6 | |a Cookbooks | |
| 653 | 6 | |a Livres de cuisine | |
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| 700 | 1 | |a Loftus, David |e Sonstige |0 (DE-588)122895177 |4 oth | |
| 775 | 0 | 8 | |i Äquivalent |n Druck-Ausgabe, Special Edition |z 9781472978226 |
| 776 | 0 | 8 | |i Erscheint auch als |n Online-Ausgabe, EPUB |z 9781472961976 |
| 776 | 0 | 8 | |i Erscheint auch als |n Online-Ausgabe, PDF |z 9781472961952 |
| 943 | 1 | |a oai:aleph.bib-bvb.de:BVB01-035276163 | |
Datensatz im Suchindex
| _version_ | 1815144285638492160 |
|---|---|
| adam_text | |
| any_adam_object | |
| author | Ekstedt, Niklas 1978- |
| author_GND | (DE-588)1112569502 (DE-588)122895177 |
| author_facet | Ekstedt, Niklas 1978- |
| author_role | aut |
| author_sort | Ekstedt, Niklas 1978- |
| author_variant | n e ne |
| building | Verbundindex |
| bvnumber | BV049937877 |
| contents | Introduction -- Tools & techniques -- Autumn/Winter -- With the Sami -- Wood oven -- Smoked -- Ember -- Hay-flamed -- Open fire -- Flambadou -- Spring/Summer -- In Lofoten -- Wood oven -- Smoked -- Ember -- Hay-flamed -- Open fire -- Flambadou -- The end -- Basics -- Glossary -- Index |
| ctrlnum | (DE-599)BVBBV049937877 |
| format | Book |
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| genre | (DE-588)4114240-8 Kochbuch gnd-content |
| genre_facet | Kochbuch |
| id | DE-604.BV049937877 |
| illustrated | Illustrated |
| indexdate | 2024-11-08T09:01:25Z |
| institution | BVB |
| isbn | 9781472961969 147296196X |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-035276163 |
| open_access_boolean | |
| owner | DE-B170 |
| owner_facet | DE-B170 |
| physical | 302 Seiten Illustrationen 27 cm |
| publishDate | 2020 |
| publishDateSearch | 2020 |
| publishDateSort | 2020 |
| publisher | Bloomsbury Absolute |
| record_format | marc |
| spelling | Ekstedt, Niklas 1978- Verfasser (DE-588)1112569502 aut Ekstedt the Nordic art of analogue cooking Niklas Ekstedt ; photography David Loftus Ekstedt : The Nordic Art of Analogue Cooking The Nordic art of analogue cooking London Bloomsbury Absolute 2020 302 Seiten Illustrationen 27 cm txt rdacontent sti rdacontent n rdamedia nc rdacarrier Introduction -- Tools & techniques -- Autumn/Winter -- With the Sami -- Wood oven -- Smoked -- Ember -- Hay-flamed -- Open fire -- Flambadou -- Spring/Summer -- In Lofoten -- Wood oven -- Smoked -- Ember -- Hay-flamed -- Open fire -- Flambadou -- The end -- Basics -- Glossary -- Index 'With equal parts of birch wood and passion, we keep the flames alive. We cook all our ingredients over an open fire. Charcoal and smoke are our most powerful tools. No electric griddle, no gas stove - only natural heat, soot, ash, smoke and fire. We have chosen these ways to prepare our food as a tribute to the ancient way of cooking. At Ekstedt it is the flames that are superior.' Through his bold flavours at the eponymous Michelin-starred restaurant, Niklas Ekstedt ignites our primal fire-side instincts. His abandonment of modern technology may be a little difficult to replicate in your own kitchen, but his spirit will convince you to get back to basics where you can. The restaurant, Ekstedt, is at the very heart and centre of the book, providing the foundation for Niklas' stories of seasonal, and regional, traditional Swedish cooking. Dishes from the restaurant, and in the pages of this sumptuous book, include braised lamb shoulder with seaweed butter and wild garlic capers, juniper-smoked pike and perch, ember-baked leeks with charcoal cream, pine-smoked mussels, and wood-oven baked almond cake. Stunning photography from David Loftus brings Niklas' recipes and the Nordic seasons to life Cooking, Scandinavian Cuisine scandinave Cookbook cookbooks Cookbooks Livres de cuisine (DE-588)4114240-8 Kochbuch gnd-content Loftus, David Sonstige (DE-588)122895177 oth Äquivalent Druck-Ausgabe, Special Edition 9781472978226 Erscheint auch als Online-Ausgabe, EPUB 9781472961976 Erscheint auch als Online-Ausgabe, PDF 9781472961952 |
| spellingShingle | Ekstedt, Niklas 1978- Ekstedt the Nordic art of analogue cooking Introduction -- Tools & techniques -- Autumn/Winter -- With the Sami -- Wood oven -- Smoked -- Ember -- Hay-flamed -- Open fire -- Flambadou -- Spring/Summer -- In Lofoten -- Wood oven -- Smoked -- Ember -- Hay-flamed -- Open fire -- Flambadou -- The end -- Basics -- Glossary -- Index |
| subject_GND | (DE-588)4114240-8 |
| title | Ekstedt the Nordic art of analogue cooking |
| title_alt | Ekstedt : The Nordic Art of Analogue Cooking The Nordic art of analogue cooking |
| title_auth | Ekstedt the Nordic art of analogue cooking |
| title_exact_search | Ekstedt the Nordic art of analogue cooking |
| title_full | Ekstedt the Nordic art of analogue cooking Niklas Ekstedt ; photography David Loftus |
| title_fullStr | Ekstedt the Nordic art of analogue cooking Niklas Ekstedt ; photography David Loftus |
| title_full_unstemmed | Ekstedt the Nordic art of analogue cooking Niklas Ekstedt ; photography David Loftus |
| title_short | Ekstedt |
| title_sort | ekstedt the nordic art of analogue cooking |
| title_sub | the Nordic art of analogue cooking |
| topic_facet | Kochbuch |
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