If you are looking for a one-of-a-kind dining adventure, you might want to check out Faviken, a restaurant in a remote part of Sweden that serves dishes made from local ingredients harvested and preserved by hand. Faviken is the subject of a book by its head chef Magnus Nilsson, which you can download as an EPUB file and read on your device.
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In Faviken.epub, you will get an exclusive insight into one of the world's most interesting restaurants, FÃviken Magasinet, and its remarkable head chef Magnus Nilsson. You will learn about his approach to sourcing and cooking with ingredients that are farmed and hunted in the immediate vicinity of the restaurant, and how he creates a seasonal cycle of menus based on them. You will also see photographs and recipes that explain his simple but creative cooking methods that rely on natural techniques and the chefs' innate skills.
Faviken is not just a restaurant, but a whole experience that involves staying overnight in a traditional Swedish farm and enjoying a communal meal with 12 other guests. The menu is the same for everyone, and each dish is served and introduced by Magnus himself. The dishes sometimes involve the use of traditional implements such as a nineteenth-century ice-cream churn or an old sourdough bread basket. The food is pure, intense, and unforgettable.
If you are curious about Faviken and want to learn more about its philosophy and cuisine, you can download Faviken.epub and immerse yourself in this fascinating book. You will discover a new way of thinking about food and cooking that is inspired by nature and tradition.
Magnus Nilsson is not only a chef, but also a writer and a photographer. He has published several books about his culinary philosophy and his travels around the world. His first book, Faviken, was released in 2012 and showcases his recipes and techniques from the restaurant. His second book, The Nordic Cookbook, was published in 2015 and is a comprehensive guide to the cuisine and culture of the Nordic countries. His third book, Nordic: A Photographic Essay of Landscapes, Food and People, was published in 2016 and is a collection of his stunning photographs from his journey across the region. His latest book, FÃviken: 4015 Days, Beginning to End, was published in 2020 and is a memoir of his time at the restaurant and its closure.
Nilsson has also appeared in various documentaries and TV shows that feature his work and personality. He was featured in season 3 of PBS's The Mind of a Chef series, where he shared his insights into Nordic cuisine and traditions. He also appeared in season 1 of Netflix's Chef's Table series, where he gave viewers a glimpse into his life and vision at FÃviken. He has also participated in several food festivals and events around the world, such as MAD Symposium, IdentitÃ Golose, and Cook It Raw.
Nilsson is widely regarded as one of the most influential chefs of his generation, and has received numerous awards and accolades for his achievements. He was named one of the top ten young chefs in Europe by The Wall Street Journal in 2010, one of the best chefs in the world by Elite Traveler magazine in 2012, one of Time magazine's 100 most influential people in the world in 2015, and one of the World's 50 Best Restaurants' Chefs' Choice Award winners in 2016. He also holds two Michelin stars for FÃviken since 2016. ec8f644aee