Magnus Nilsson & # 039; s & # 039; The Nordic Baking Book & # 039; It's a bible for bakers
Magnus Nilsson & # 039; s & # 039; The Nordic Baking Book & # 039; It's a bible for bakers
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Magnus Nilsson & # 039; s & # 039; The Nordic Baking Book & # 039; It's a bible for bakers
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October 12, 2018
Magnus Nilsson & # 039; s & # 039; The Nordic Baking Book & # 039; It's a bible for bakers
FROM THE KITCHEN of his two-Michelin-starred restaurant, Fäviken Magasinet, located on a 22,000-acre farm in the countryside of northern Sweden, chef Magnus Nilsson presents a tasting menu of almost 30 courses, inspired by rusticity Nordic, 24 people per night. He exercises total control over his dishes and the experience that surrounds them. One night in September, Nilsson, 34, who cooked in Paris at the three-Michelin-starred Astrance before taking over Fäviken in 2008, explains why the restaurant's butter is intensely yellow: local cows have been grazing on the flowers of summer, and the ingested ...
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ORIGINAL ARTICLE THE WALL STREET JOURNAL
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