From Newsweek Magazine: Can amateur chefs stomach reindeer lichen and trout roe?

When foodies hear the word “Fäviken,” it conjures up dark spruce forests, deep Scandinavian cold, and a hunting, foraging chef whose 14-seat restaurant in the remote Swedish hinterlands has become a pilgrimage site for global gastronomes. Now, Magnus Nilsson is bringing his robust brand of New Nordic cuisine—famous dishes include wild trout roe in a crust of dried pig’s blood, and scallops cooked over burning juniper branches—to his first cookbook, Fäviken, out Oct. 1 from Phaidon Press.

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