Opening the iTunes Store.If iTunes doesn't open, click the iTunes application icon in your Dock or on your Windows desktop.Progress Indicator
Opening Apple Books.If Apple Books doesn't open, click the Books app in your Dock.Progress Indicator

iTunes is the world's easiest way to organize and add to your digital media collection.

We are unable to find iTunes on your computer. To download from the iTunes Store, get iTunes now.

Already have iTunes? Click I Have iTunes to open it now.

I Have iTunes Free Download


The New Nordic Cuisine of Iceland

This book can be downloaded and read in Apple Books on your Mac or iOS device.


An unprecedented look into the food and culture of Iceland, from Iceland's premier chef and the owner of Reykjavík's Restaurant Dill.

Iceland is known for being one of the most beautiful and untouched places on earth, and a burgeoning destination for travelers lured by its striking landscapes and vibrant culture. Iceland is also home to an utterly unique and captivating food scene, characterized by its distinctive indigenous ingredients, traditional farmers and artisanal producers, and wildly creative chefs and restaurants. 

Perhaps no Icelandic restaurant is as well-loved and critically lauded as chef Gunnar Gíslason’s Restaurant Dill, which opened in Reykjavík’s historic Nordic House in 2009. North is Gíslason’s wonderfully personal debut: equal parts recipe book and culinary odyssey, it offers an unparalleled look into a star chef’s creative process. But more than just a collection of recipes, North is also a celebration of Iceland itself—the inspiring traditions, stories, and people who make the island nation unlike any other place in the world.

From the Hardcover edition.

From Publishers Weekly

Jul 07, 2014 – This cookbook, written through the perspective of Iceland's premier chef, G slason, is set to introduce people to the haute cuisine largely unknown worldwide. Written with Eddy (Come In, We're Closed), the book is organized around purveyors of the ingredients under discussion (e.g., "The Seabird Egg Collector" or "The Birch and Mushroom Forager"), and local ingredients pepper the pages, tantalizing the reader with new textures and tastes. Many of the recipes reflect the natural resources of Iceland, for example, the sea-salt employed is Icelandic and the fact that so many recipes involve pickled items is a direct product of the necessity of storing food items in a harsh climate. For example, "Dried Trotters, Pickled Onions, and Hay-Smoked Mayonnaise" uses lamb trotters instead of pig trotters (an Icelandic custom/method) and "Rapeseed Oil Cake, Cider Apples, Buttermilk Ice Cream, and Pine Tree Oil" nods the abundance of pine trees found in eastern Iceland. There are many recipes, though, for which the chef does not need to have access to Iceland, for example, "Cod Cheeks, Onion Cream, and Pickled Root Vegetables" and "Spice Lamb Belly, Salt-Baked Celery, and Pickled Celery Root." This is not just a book of recipes, but a testament to the diversity and creativity of a country.
View in iTunes
  • $6.99
  • Available on iPhone, iPad, iPod touch, and Mac.
  • Category: Regional & Ethnic
  • Published: Sep 09, 2014
  • Publisher: Potter/Ten Speed/Harmony/Rodale
  • Seller: Penguin Random House LLC
  • Print Length: 352 Pages
  • Language: English
  • Requirements: This book can only be viewed on an iOS device with Apple Books on iOS 12 or later, iBooks 1.3.1 or later and iOS 4.3.3 or later, or a Mac with iBooks 1.0 or later and OS X 10.9 or later.

Customer Ratings

We have not received enough ratings to display an average for this book.

More by Gunnar Karl Gíslason & Jody Eddy