Gunnar Karl Gíslason

I found this book through the Háafell goat farm fundraiser last year. It was offered as part of a perk I could neither afford, nor reasonably claim, since I haven't the means to get to Iceland. So I bought this book separately. In addition to some amazing recipes, the book also paints a picture of Icelandic cultural history. There's a lot of fish in this book, but I like fish, so it's a good fit. It's also a restaurant cook book. It doesn't give you recipes for serving a table of eight. What you see on them cover is what you can expect from the inside. You definitely need to already know how to cook, and how to look at a recipe and modify it. These are that kind of recipes I love. I don't have time to spend eight hours preparing a sauce or letting something ferment for days, but I can look at what's in the sauce and know how to get a cheap, similar result in twenty minutes. If that's the kind of person you are in the kitchen, this is a great book full of ideas.… (more)