Description

'To eat at Slippurinn is blissful. To have Matt’s recipes is a gift.’ Diana Henry

The debut from rising star chef Gísli Matt of Slippurinn, the international culinary-destination restaurant in Iceland’s Westman Islands

Chef Gísli Matt built Slippurinn with his family in a historic shipyard building of a small town whose landscape was changed forever by the lava flow from a 1973 erupted volcano. In this most incredible environment, where plants grow on mountains created out of lava, Gísli created a menu that both respects the local and traditional and pushes boundaries of contemporary cuisine. Gísli is forging his own way in gastronomy today. He has captured the attention of the world’s culinary cognoscenti, including Ruth Reichl and Diana Henry among others, and this, Gísli’s first book, reflects his extensive research into traditional Icelandic dishes to preserve local culinary knowledge while applying a modern approach for a cuisine to be enjoyed by locals and international foodies. It takes the reader right to the heart of his fascinating culinary world and island life. A book for lovers of all things Nordic and for food lovers the world over.

Slippurinn: Recipes and Stories from Iceland

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£35.96

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Hardback by Gísli Matt , Nicholas Gill

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'To eat at Slippurinn is blissful. To have Matt’s recipes is a gift.’ – Diana Henry The debut from rising... Read more

    Publisher: Phaidon Press Ltd
    Publication Date: 14/10/2021
    ISBN13: 9781838663117, 978-1838663117
    ISBN10: 1838663118

    Number of Pages: 256

    Non Fiction , Food & Drink

    Description

    'To eat at Slippurinn is blissful. To have Matt’s recipes is a gift.’ Diana Henry

    The debut from rising star chef Gísli Matt of Slippurinn, the international culinary-destination restaurant in Iceland’s Westman Islands

    Chef Gísli Matt built Slippurinn with his family in a historic shipyard building of a small town whose landscape was changed forever by the lava flow from a 1973 erupted volcano. In this most incredible environment, where plants grow on mountains created out of lava, Gísli created a menu that both respects the local and traditional and pushes boundaries of contemporary cuisine. Gísli is forging his own way in gastronomy today. He has captured the attention of the world’s culinary cognoscenti, including Ruth Reichl and Diana Henry among others, and this, Gísli’s first book, reflects his extensive research into traditional Icelandic dishes to preserve local culinary knowledge while applying a modern approach for a cuisine to be enjoyed by locals and international foodies. It takes the reader right to the heart of his fascinating culinary world and island life. A book for lovers of all things Nordic and for food lovers the world over.

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