Björn Frantzén and Daniel Lindeberg – Frantzén/Lindeberg – First Edition 2012
£300.00
A first Swedish edition, first printing of Frantzén/Lindeberg, published by Norstedts, Stockholm in 2012, with text by Göran Lager and photography by Fredrik Skogkvist. A fine copy with light spotting to the cream cloth boards. In a similarly bound clamshell box with spotting and light shelf-wear.
Frantzén/Lindeberg, published by Norstedts in 2012, documents the Stockholm restaurant created by chef Björn Frantzén and pastry chef Daniel Lindeberg. More than a standard cookbook, it explores the ideology, philosophy, flavour thinking and creative work that helped the restaurant earn its second Michelin star. Presented as a lavish boxed hardback, it combines recipes, photographs, reflections and dishes developed around Swedish ingredients, precision, seasonality and ambitious modern gastronomy.
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- Description
Description
A first Swedish edition, first printing of Frantzén/Lindeberg, published by Norstedts, Stockholm in 2012, with text by Göran Lager and photography by Fredrik Skogkvist. A fine copy with light spotting to the cream cloth boards. In a similarly bound clamshell box with spotting and light shelf-wear.
Frantzén/Lindeberg, published by Norstedts in 2012, documents the Stockholm restaurant created by chef Björn Frantzén and pastry chef Daniel Lindeberg. More than a standard cookbook, it explores the ideology, philosophy, flavour thinking and creative work that helped the restaurant earn its second Michelin star. Presented as a lavish boxed hardback, it combines recipes, photographs, reflections and dishes developed around Swedish ingredients, precision, seasonality and ambitious modern gastronomy.
