📖 Overview
Gunnar Gíslason and Jody Eddy collaborated on "North: The New Nordic Cuisine of Iceland," which explores Iceland's modern culinary landscape. Gíslason serves as head chef at Dill Restaurant in Reykjavik, Iceland's first restaurant to receive a Michelin star. He focuses on utilizing local Icelandic ingredients and traditional preservation techniques in contemporary preparations.
Eddy works as a food writer and cookbook author based in the United States. She has contributed to publications including Food & Wine, Bon Appétit, and Travel + Leisure. Her writing covers restaurant culture, wine, and regional cuisines.
Their joint work documents Iceland's emerging food scene and the country's unique ingredients. The book presents recipes that reflect both traditional Icelandic cooking methods and modern culinary techniques. It covers ingredients specific to Iceland's climate and geography, including foraged items, preserved fish, and dairy products from grass-fed livestock.