Nordic cooking by way of Iceland: here's a new cookbook from Reykjavík chef Gunnar Karl Gíslason called North: The New Nordic Cuisine of Iceland. Gíslason is the chef of Restaurant Dill, which in 2009 opened in Reykjavík's Nordic House and has won Iceland's Restaurant of the Year award every year since. He produces food inspired by Iceland, and as such the book profiles various local ingredients and their purveyors: Arctic char, seabird eggs, barley, birch, mushrooms, a type of dried fish called hardfsikur. Of these, Gíslason recommends you "cook it until it tastes good and use what you have."
The book is also chock full of photographs of the Icelandic countryside by Evan Sung (who also did photography for Pat LaFrieda's book), which is obviously gorgeous. (Is it possible to take bad photography of Iceland?) North was co-written by Jody Eddy (who wrote 2012's Come In, We're Closed) and has a foreword by René Redzepi...who oddly admits he's never been to Restaurant Dill. In any case, the book is a stunner, and almost certainly the best answer out there to the question "What is Icelandic food?" It's out now from Ten Speed (pre-order on Amazon), take a look: