Slippurinn av Gisli Matt, Nicholas Gill

529,-

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<P><B>''To eat at Slippurinn is blissful. To have Matt¿s recipes is a gift.¿ <B><I>¿ </I>Diana Henry</B> </B></P><P><B>The debut from rising star chef G¿i Matt of Slippurinn, the international culinary-destination restaurant in Iceland¿s Westman Islands</B></P><P>Chef G¿i 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, G¿i created a menu that both respects the local and traditional and pushes boundaries of contemporary cuisine. G¿i 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, G¿i¿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