Chef Gunnar Karl Gíslason, of Reykjavík, Iceland's Restaurant Dill, recently stopped by Talks at Google to discuss his gorgeous new cookbook North: The New Nordic Cuisine of Iceland. During the nearly hour-long discussion with cookbook co-author Jody Eddy, Gíslason talks about everything from geothermal energy to the Icelandic tradition of food preservation to what "new" Nordic cuisine means. "Some people use [those words] to describe a certain kind of food," Gíslason says. "But for me, it's more like a restaurant using ingredients close to them... it's a very big umbrella for a lot of things." Go, watch the conversation above.
Filed under:
Watch Icelandic Chef Gunnar Gíslason Describe New Nordic Cuisine
In a Google Talk for his beautiful cookbook North: The New Nordic Cuisine.
The Latest
Filed under:
The Feasts We Remember
Eater’s holiday banquet celebrates the food traditions we return to in memory, time and time again
Filed under:
Make It Look Nice
With a few simple hacks — a gravy boat, chopped herbs, and a taper candle or two — your holiday celebration can look like a million bucks
