The Nordic food revolution seems to have found its Icelandic epicenter at Dill, Gislason’s Rekjavik restaurant. This beautiful, carefully selected collection of recipes from Dill makes the new style of cooking highly accessible to those of us who don’t have birch trees in the backyard or a nearby cliff from which to forage moss. To be sure, as restaurant food it is often work-intensive, but ingredients are within reach in the US: baby potatoes with angelica mayonnaise and pickled shallot powder; sweetbreads with caramelized celery root and blood sausage; kale and buttermilk spiced with smoked Arctic char.
Color photographs throughout. Cloth.