a few years Ago I tried, the snowman from the cookbook of Noma to cook. Where “cooking” is of course the wrong expression. The kitchen of a restaurant, which is considered the epitome of upscale Nordic Essgenusses, is not suitable to be copied. Because even if the book was disguised as a recipe collection, it’s more of the art guide. To lifted.
in Order to process back to the snowman on the plate: butter milk, yogurt, and gelatin, Apple cider vinegar, egg white powder, Maltodextrin, and a thousand other things a Structure to the plate – this is something you do anyway, because “Noma” stands on the Cover. Or not. I have flakes, then with three balls lemon sorbet, coconut and a carrot stem cells attempted, the result was the full-René-Redzepi-moderately, and I was happy.
Who wants to read that?
It happens to me with many cookbooks from the North with Noma star chef Rene Redzepi. His wife has by the way brought the end of last year, a (very ordinary) cookbook, “soul food” on the market, it’s called “Downtime” (Knesebeck-Verlag), and is a laudable exception of simple, tasty dishes. Not like the picture book “Nordic by Nature” (Gestalten Verlag), in the 30 chefs from Denmark present their recipes. There are ants, which are speckled with Waldmeistergel bepinselten celery, or take the bite tart Latvians with king crab (“what we have in the garden”) or lamb heart tartare with blood sauce (blood and cherry juice).
A snow man cook – so what you do is only because “Noma” stands on the Cover.
of Course, no normal person cooks in Scandinavia, such as the cooking elite. Usually Unspectacular on the table. A lot of pork, especially in Denmark. Herring-Sweden’s national food, sheep and cabbage is to eat in Norway. Fish balls everywhere, liquorice, cinnamon rolls. And again and again and in all places: sandwiches. Also, the meals in the cookbooks, and you wonder: Who wants to be the cause of reading recipes, in which a is declared, as bland-looking cheese is cut properly, i.e. without “slopes” (as the Scandinavians call it the Slope, which results in the Cutting of the cheese by non-Scandinavians)? Pastries baking, in whose sight panic: Is enough blueberry juice in stock, this dry pile of wash down?
Back to the avant-garde: In “Nordic by Nature” reflect the stated goals of the “New Nordic kitchen”, number two is: the change of seasons in our courts. Number 9: local self-sufficiency with the regional exchange is to connect high-quality products. Things to do in our latitudes. Only we leave out the shrimp and crab for Breakfast. Nevertheless, the Nordic kitchen is much more in Trend. In The Cook Book Shelf.
Slide on a shrimp sandwich
it will not give the Nordic cuisine, says Magnus Nilsson. The cooking of another world-famous Restaurants, Fäviken in Northern Sweden, has collected over the years recipes. His “Nordic” and “Nordic Baking Book” are the basis of the works of the Nordic Everyday food. This has according to Nilsson, the Problem is that all the thinking to the Noma and Fäviken, instead of to the tremendous diversity of the Nordic food culture.
Maybe it is quite simple: The Scandinavians sell your early piece of crisp bread with cod ROE from a Tube just fine – and with more Humor than other Europeans. The spirit of the age comes to meet them: It’s just very hip to look as if it has just popped out of a hole in a fish, or collect berries.
you have it easy to sell your kitchen as cool, or as we say in Sweden perhaps, it is as if the Nordic cuisine could glide in on a shrimp sandwich in the cookbook market. And that’s perfectly okay.
I at least am going to prepare never “spruce tips in beer batter with syrup”, can buy but still Nordic cookery books, and to give a Swedish Freud cry from me: Hello and into the blueberry forest!
More types of talk in the great lifestyle guide “the North” by Bronte Aurell (Verlag Busse Seewald). Norway fans need “North of Wild, the new “Apple scented & blueberry blue” of My Feldt (AT) Kitchen” of Nevada (Prestel) and the back fans.
(editing Tamedia)
Created: 01.02.2019, 18:58 PM
