The Telegraph takes a look at Swedish chef Magnus Nilsson's upcoming Faviken cookbook, and wonders who in their right minds would cook the recipes: "Pantry staples to prepare the meals should include birch syrup, moose-meat powder, and mead. Dishes can also take a year or two to prepare due to the drying time for marigold petals or the fermenting process for grey peas in some recipes." The Daily Mail even picked up the story. [Telegraph]
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