相關商品
商品簡介
商品簡介
‘With equal parts of birch wood and passion, we keep the flames alive. We cook all our ingredients over an open fire. Charcoal and smoke are our most powerful tools. No electric griddle, no gas stove – only natural heat, soot, ash, smoke and fire. We have chosen these ways to prepare our food as a tribute to the ancient way of cooking. At Ekstedt it is the flames that are superior. Our menu is based on ingredients from the sea, forests, meadows and fields.’
Through his bold flavours at his eponymous Michelin-starred restaurant, Niklas Ekstedt ignites our primal fire-side instincts. His abandonment of modern technology may be a little difficult to replicate in your own kitchen, but his spirit will convince you to get back to basics where you can. After all, as the chef himself says: ‘You don’t get excited about something that pings out of a microwave.’
The restaurant, Ekstedt, is at the very heart and centre of the book, providing the foundation for Niklas’ stories of seasonal, and regional, traditional Swedish food.
Dishes from the restaurant, and in the pages of this sumptuous book, include reindeer baked on glowing embers with smoked ox marrow, sweetbreads cooked in hay and juniper-smoked pike and perch, or pine smoked mussels with halibut and coral, birch fired lamb loin and oven baked almond cake.
Stunning photography from David Loftus brings the recipes and stories to life.
Through his bold flavours at his eponymous Michelin-starred restaurant, Niklas Ekstedt ignites our primal fire-side instincts. His abandonment of modern technology may be a little difficult to replicate in your own kitchen, but his spirit will convince you to get back to basics where you can. After all, as the chef himself says: ‘You don’t get excited about something that pings out of a microwave.’
The restaurant, Ekstedt, is at the very heart and centre of the book, providing the foundation for Niklas’ stories of seasonal, and regional, traditional Swedish food.
Dishes from the restaurant, and in the pages of this sumptuous book, include reindeer baked on glowing embers with smoked ox marrow, sweetbreads cooked in hay and juniper-smoked pike and perch, or pine smoked mussels with halibut and coral, birch fired lamb loin and oven baked almond cake.
Stunning photography from David Loftus brings the recipes and stories to life.
您曾經瀏覽過的商品
購物須知
外文書商品之書封，為出版社提供之樣本。實際出貨商品，以出版社所提供之現有版本為主。部份書籍，因出版社供應狀況特殊，匯率將依實際狀況做調整。
無庫存之商品，在您完成訂單程序之後，將以空運的方式為你下單調貨。為了縮短等待的時間，建議您將外文書與其他商品分開下單，以獲得最快的取貨速度，平均調貨時間為1~2個月。
為了保護您的權益，「三民網路書店」提供會員七日商品鑑賞期(收到商品為起始日)。
若要辦理退貨，請在商品鑑賞期內寄回，且商品必須是全新狀態與完整包裝(商品、附件、發票、隨貨贈品等)否則恕不接受退貨。