70,55 €
78,39 €
-10% with code: EXTRA
Slippurinn
70,55 € 
- We will send in 10–14 business days.
'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 IslandsChef 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 cre…
78.39
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- Author: Gísli Matt
- Publisher: Phaidon Verlag GmbH
- Year: 2021
- Pages: 256
- ISBN-10: 1838663118
- ISBN-13: 9781838663117
- Format: 21.2 x 27.8 x 3.1 cm, kieti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
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'To eat at Slippurinn is blissful. To have Matt’s recipes is a gift.’ – Diana HenryThe 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.
EXTRA 10 % discount with code: EXTRA
70,55 €
78,39 €
We will send in 10–14 business days.
The promotion ends in 22d.12:53:35
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: Gísli Matt
- Publisher: Phaidon Verlag GmbH
- Year: 2021
- Pages: 256
- ISBN-10: 1838663118
- ISBN-13: 9781838663117
- Format: 21.2 x 27.8 x 3.1 cm, kieti viršeliai
- Language: English English
'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.
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.
Reviews