Evergreen: The Nordic Vegetable Kitchen - Cookbook

70 seasonal recipes
By Mikkel Karstad ; with photos by Anders Schønnemann

296 pages with well over 100 color illustrations. Hardcover. 27 cm.

Vegetable cuisine the Nordic way: Simple seasonal recipes for every day

Vegetables are a kitchen evergreen: In every form of healthy eating—not just vegan or vegetarian—vegetables play a key role and are much more than just a side dish. In his legendary vegetable cookbook, Danish cult chef Mikkel Karstad transforms native vegetables such as peas, carrots, fennel, corn, zucchini, onions, celery, and cabbage into imaginative creations, enhancing their natural flavors with just a few additions, spices, or wild herbs. 70 seasonal recipes demonstrate how to make the most of the natural world around you: cauliflower salad with nectarines and chervil, corn focaccia with sage and horseradish, cabbage pancakes with pickled mushrooms, grain risotto with broad beans, or baked beetroot with cherries and white chocolate cream. Pure and atmospheric photos by Anders Schønnemann underscore the authentic, minimalist style of the recipes. A seasonal calendar rounds out the cookbook.

Here you can take a look inside the book ...

Mikkel Karstad is a trained chef, culinary consultant, and food stylist. After working at international Michelin-starred restaurants in London and Paris, among others, he worked at the world-famous Noma, which shaped his natural, modern, and effective cooking style. As manager of the Danish Parliament's canteen, he was honored for his innovative approach of cooking exclusively with fresh, seasonal, and regional ingredients. He lives with his family in Copenhagen and runs the blog We You They Ate. His cookbooks Nordic Family Kitchen and Gone Fishing were published by Prestel.

Anders Schønnemann is a food and interior photographer based in Copenhagen. He works with international chefs and photographs for publications such as Kinfolk, Condé Nast Traveller, Jamie Magazine, and Mandarin Oriental Hotels.

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