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Issue No. 11 “BERRY”, looks into the history, tradition and of this small brightly colored superfood. Interviews and articles explore the creation and impact of the New Nordic Food manifesto and the influence of restaurants such as NOMA.
$18.99
LETTER FROM F
ORIGIN
Modern-day wild foraging
FORAGING TOUR IN BORNHOLM
Stories of wild foraging in Bornholm with Chef Nicolai Nørregaard
BERRY GUIDE
Types and characteristics of the world’s top iconic berries
ACADEMIC MANUAL
Extensive information and knowledge about berries
OPINION
The beginning and future of the New Nordic Food movement
INTERVIEW
Thorsten Schmidt : Chef Thorsten Schmidt, the alchemist of Nordic cuisine
Kristian Baumann : Chef Kristian Baumann, leader of Danish cuisine who emphasizes connecting with nature
Atul Kochhar: Chef Atul Kochhar uses spices to fuse together British and Indian traditions
F CUT
The unadulterated purity of nature while wild berry picking
ON THE TABLE
New interpretations of berries popping up on tables
INTERVIEW
Mikkel Lau Mikkelsen : Foraging culture as seen through the eyes of Mikkel Lau Mikkelsen, director of foraging app Vild Mad
CALENDAR
Calendar for wild food foraging
APPS
Platforms specializing in wild plants and foraging
USER SCENE
How berries are used by those connected with nature and pursuing healthy lifestyles
MARKET
A medley of various processed berry-based foods
REFERENCES
Books and movies recommended by chefs and berry experts
Weight | 12 oz |
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Dimensions | 9.75 × 7 × .75 in |
Publisher | JOH |
Pages | 148 |