Slippurinn: Recipes and Stories from Iceland

The creative energy of a talented young chef flourishes at Slippurinn, a hyperlocal restaurant open only for a few months each year on an island off the coast of Iceland.

Gisli Matt's family opened the restaurant in a former machine shop on the docks in a fishing town, determined to use as many local foods as possible. But Gisli's treatment of those ingredients is informed by culinary experiences that include working with other leading lights of the New Nordic Cuisine, as well as restaurants in France and in New York at places such as Aska, Atera, Luksus, and Eleven Madison Park.

That range of exposure allows him to create dishes such as cod chicharron with lumpfish roe, grilled halibut collars with seaweed glaze, and lamb ribs with rhubarb bbq sauce, barley koji, and smoked skyr.

Beautiful plating photography helps make it clear that this is serious cuisine, and the chef's notes throughout the book help elaborate a clear and engaging philosophy.

Hardcover. Color photographs throughout.