In September, Ten Speed Press will publish the cookbook North: The New Nordic Cuisine of Iceland, which I co-wrote with the Icelandic chef Gunnar Karl Gislason profiling the traditional food producers of Iceland. The book features photography by Evan Sung and includes Gunnar’s contemporary recipes along with a foreword by Rene Redzepi.
Gunnar’s recipes from North were also included in Food & Wine Magazine’s August issue featuring simple, fast, no cook options for summer. Gunnar also made an appearance on The Martha Stewart Show prior to the publication of our book.
For press inquiries, please contact our publicist Kristin Casemore at Ten Speed Press.
In September, we will begin a book tour for North and would love to see you at one of our events!
Come In, We’re Closed: An Invitation to Staff Meals at the World’s Best Restaurants
The book includes a foreword by Chef Ferran Adria and photographs by some of the world’s most renowned food photographers including: Eric Wolfinger, Evan Sung, Peter Frank Edwards, Marc Piscotty and Kristin Teig.
A Selection of Recent Print and Online WorkFood and Wine Magazine: The Senegalese Roots of Southern Cooking Food World Supports Somali Restaurateur Ahmed Jama Will Native American Cuisine Ever Get Its Due? The Guardian: The OFM 50 : The 50 hottest places, people and trends in food Food Arts: Africa Rice Cycle Our Food Ourselves The Chef Who Rescued Iceland The Wall Street Journal: Swim a Pink Lake in Senegal Chef Stephane Reynaud at Home on the Adreche Vice Munchies: Viking Seawater Makes the Perfect Salt Food Republic: Kashmir’s Saffron Harvest Alex Stupak’s Wild Oaxaca Market Adventure The Complete Report from the MAD Symposium in Copenhagen 10 Places to Eat & Drink Well in Reykjavik The Local Palate: A Thanksgiving Staff Meal at Curate in Asheville Maneet Chauhan : Mad About Saffron Zester Daily: The Icelandic Food Scene Goes Beyond Rotten Shark How to Save the Spirit of Native Americans’ Diet Plate Magazine (subscription only) Cara Magazine Chicago City Guide Feature in CARA Magazine Food Tank Roots : The Capacity to be extraordinary An Interview with my culinary school, The Institute of Culinary Education.