Frantzen

This handsomely photographed, printed, and bound book showcases the work of Chef Bjorn Frantzen at his eponymous restaurant in Stockholm.

Presenting the chef’s work seasonally, in dramatic full-page images, Frantzen demonstrates confident creativity and an awareness of world culinary traditions. An egg tart “Hong Kong style”—with black truffle, roasted yeast chantilly, and salted raisin toffee—draws its inspiration from Portuguese pasteis de nata as well. Grilled white asparagus is matched with young coconut, roasted coffee and a lemongrass velouté. A delicate mushroom-miso vol-au-vent incorporates the flavors of sake, juniper, and galangal root.

Each dish has been arrestingly photographed and is accompanied by notes from the chef on its origins and inspiration. Detailed recipes appear in a separate section at the end of the book

Fully clothbound in a deep navy blue, it has its title stamped on the front cover in copper foil and a matching iridescent copper full edge stain.

Hardcover. 308 pages. Color photographs throughout. In English.