It is an interesting book which initially gave me the impression of a a guide to being a backwoodsman and reminded me of my days in the Boy Scouts, when we cooked on open fires and gutted rabbits and cooked things in pits of ashes, Baden Powell would be proud of Magnus.
Aside from this, the book gives you an understanding of how they plan their year, allowing for the fact that the growing season is very short and the need to preserve food for use during the long winter months.
It is not as bleak as it would appear, the area is a vibrant skiing area and draws the monied people of Sweden during this period, so not such a bad idea opening a restaurant so far north.
The book is divided in the usual way, starters fish, meat etc and a chapter on the meal experience at Faviken. As I have eaten there( see earlier blog) the quality of the ingredients is the lasting memory.The photography is quite good, some of the shots of plated food gives the impression of the old Cuisine Nouvelle, ' when the waiters had more food on their aprons than on the plate' ( the old ones are the best !!)
But you have to remember that these are dishes served as part of a longer meal.
An enjoyable read though.
