OP: Slippurinn: Recipes and Stories from Iceland (unsigned)
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Phaidon, New York, 2021. Hardcover. Fine. First printing.
The creative energy of a talented young chef flourished at Slippurinn, a hyperlocal restaurant open only for a few months each year, until its permanent closure in 2025, on an island off the coast of Iceland.
Gisli Matt's family opened the restaurant in a former machine shop on the docks of a fishing town, determined to use as many local foods as possible. Gisli's treatment of those ingredients is informed by culinary experiences that include working with other leading chefs of the wave of New Nordic Cuisine, as well as restaurants in France and in New York such as Aska, Atera, Luksus, and Eleven Madison Park.
That range of exposure permits him to conceive of dishes such as cod chicharron with lumpfish roe, grilled halibut collars with seaweed glaze, and lamb ribs with rhubarb bbq sauce, barley koji, and smoked skyr.
Beautiful plating photography helps make it clear that this is serious cuisine, and the chef's notes throughout the book elaborate on an engaging philosophy.
Our copy is in Fine, as new condition. First printing.
