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An unprecedented look into the food and culture of Iceland, from Iceland's premier chef and the owner of ReykjavYk's Restaurant Dill.

Table of Contents

foreword by rene redzepi
in gratitude
introduction
a note on the recipes

The Bacalao Producer
The Arctic Char Smoker
The Rugbraud Baker
The Fisherman
The Seabird Egg Collector
The Barley Farmer
The Dairy Farmer
The Birch and Mushroom Forager
The Sheep Farmer
The Hardfiskur Producer
The Salt Maker
The Goat Farmer
The Blue Mussel and Dulse Harvester

ingredients for an icelandic pantry
index

About the Author

Chef GUNNAR GISLASON opened Restaurant Dill in Reykjavik's historic Nordic House in 2009. His contemporary cooking celebrating Iceland's pristine ingredients and artisanal producers has garnered international acclaim and media. Dill has been nominated for the Nordic Prize and has earned numerous accolades including Iceland's restaurant of the year every year since it opened. In his spare time, Gislason can be found foraging with his children for ingredients to stock his restaurant's pantry, or salmon fishing in one of Iceland's glacial rivers. JODY EDDY is the author of Come In, We're Closed, which profiled the staff meals of 25 of the world's best restaurants. A graduate of The Institute of Culinary Education in Manhattan, she is the former editor of Art Culinaire. She first visited Dill in 2009 and has been a devoted disciple of Gislason's cooking philosophy ever since.