Fäviken: 4015 Days, Beginning to End: 4015 Days, Beginning to End
Description
Witty, candid, and insightful: Magnus Nilsson's ode to his extraordinary restaurant, Fäviken
In 2019, Magnus Nilsson closed Fäviken, his one-of-a-kind restaurant in remote Sweden - a difficult decision, as it was close to his heart and at the height of its success. Here is the Fäviken story: how it became a world-class destination, how the industry it was a part of has changed, and why Magnus eventually elected to pursue new projects.
Fäviken: 4015 Days, Beginning to End is a vital commentary on food culture today and includes illuminating essays on subjects as wide ranging as creativity; balancing familial responsibilities while running a restaurant; the hypocrisy of sustainability in restaurants; the search for lagom; social media; imitation vs. plagiarism; haute cuisine; the art of hospitality; and the importance of craft over innovation.
The book also includes a chronological list of every dish ever served at the restaurant and highlights 100 memorable recipes. The book's stunning photography includes a mixture of archival photographs and newly shot images of the food, the restaurant, the staff, and the surrounding setting of Northern Sweden.
A textural cover made of blue cloth and red paper with a wood-grain effect references the shape and color of the Fäviken building.
Magnus Nilsson is the author of Fäviken (2012), The Nordic Cookbook (2015), Nordic: A Photographic Essay of Landscapes (2016), and The Nordic Baking Book (2018), all published with Phaidon.
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About the Author
Magnus Nilsson is one of the world's most creative and celebrated chefs, and the author of bestselling books Fäviken, The Nordic Cookbook, The Nordic Baking Book, and Nordic: A Photographic Essay of Landscapes. In 2020 Magnus became academy director of MAD, where he will develop an educational institution that equips the restaurant world with the skills, tools, and perspectives to make positive change.
Reviews
Featured on the Netflix documentary series Chef's Table
"Magnus is one of the brightest chefs that I have ever met - and this comes through so clearly when flicking through the pages of this book."--René Redzepi, NOMA
"...Extraordinary food... A book about an honest, and fundamentally Scandinavian, philosophy of food."--The Sunday Times
"A wonderful, fascinating book, richly designed and whose photos show both the actuality of everyday life at Faviken and its rare culinary minimalism."--The Daily Telegraph
"Master of even one dish would be worth the price tag."--Food & Travel
"Phaidon, lately, has led the way in quirky, uniquely designed, international cookbooks. The press raises the bar dramatically here with 100 recipes taken from Faviken Magasinet."--Publishers Weekly
"This collection of recipes and stories from Nilsson's experimental, hyperlocal restaurant in west-central Sweden is a beautiful reminder of what 'farm-to-table' really means."--Bon Appetit
"Just as the best travel books describe an internal and external journey, Faviken tells the story of a chef discovering his cuisine in the woods of Sweden."--The Huffington Post
"Its heavy-stock pages open a door into one of the hottest restaurants in the world right now."--Time Out New York