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Bent Christensen has been delighting us for years with his books of Nordic chefs, and this year offers a book dedicated to the cuisine of fish and seafood, which actually consists of two books: the first with the presentation of the 6 chefs and photos of their recipes, and the second (bright orange and supple) with all the recipes.
Jonathan Berntsen, Brian Mark, Nicolaj Christiansen, Christian Gadient, Poul Andrias Ziska and Kenneth Tof-Hansen are thus highlighted in the first volume, with a double page portrait of their journeys and distinctions and then the photos and titles of their dishes.
A superb modern cuisine of fish and seafood, very inspiring.
The book is bilingual English / Danish