After stints at restaurants such as El Bulli and Mugaritz and time spent as the personal chef to the Danish royal family, Emborg became the chef at Marchal, in Copenhagen’s Hôtel d’Angleterre. He’s now cooking in New York City, at Atera. His first cookbook is founded on his idea of “the sensory kitchen,” in which particular attention is paid to exciting all five senses with each dish. Certainly the visual stimulation afforded by the photography here is extraordinary: fantastically crisp images convey great excitement for dishes such as grilled white asparagus with pickled unripe black currant, skate wing with frozen dill juice and leek roots, or beef tenderloin with beet shavings and smoked bone marrow. Highly creative, this is a very fresh take on the idea of New Nordic cooking.
Hardcover. Color photographs throughout.
Alas, this book has sold out and is no longer being printed.. Please reach out to us if you are interested in a copy: we are pursuing several leads in search of more.