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and baths of traditionally used herbs for a variety of ailments
In this sumptuous book
from Potted Prawns and Scotch Eggs
and document the spritz’s revival around the world
a James Beard Award-nominated author and chef/owner of six Mexican restaurants
Cook: Natural Flavours from a Nordic Kitchen (Mikkel Karstad) Rabbit and baths of traditionally usedTaking inspiration from wild and seasonal ingredients, this book shows the reader how to make a selection of Nordic favorite recipes. Beautifully photographed and designed, this book will take you on a culinary adventure into the pure heart of Nordic cooking. One of the founding consultants at NOMA in Copenhagen, Mikkel has been at the forefront of the new Nordic Cuisine for over a decade. Today he cooks and styles food full time.
