The Hygge Life


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About the Author

GUNNAR KARL GI SLASON is chef of the award-winning Restaurant Dill in Reykjavik's historic Nordic House, Kex Hostel on Reykjavik Harbor, and Agern restaurant in NYC's Grand Central Station. His cooking celebrates Iceland's pristine ingredients and artisanal producers and has garnered international acclaim. JODY EDDY is the author of Come In, We're Closed; North; and Cuba. A graduate of the Institute of Culinary Education in Manhattan, she is the former editor of Art Culinaire.

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