Oysters are both loved and hated by the Danes. Once considered a poor man’s food, today they are a luxury that invites innovative flavor combinations and endless creativity in the kitchen.
Dive into 30 unique recipes in your new oyster manifesto, organized by the seasons and colors of nature. Use it as a reference book, a guide, or simply as inspiration—whether you’re an experienced cook or a beginner. You’ll find both classic recipes from French cuisine and more experimental and challenging recipes.
The book taps into the current sustainable zeitgeist, celebrates ancient preservation methods such as pickling and fermenting, and encourages Danes to eat invasive Danish oysters year-round. It’s time to don the sustainable apron, because oysters are the future.
This book should be brought off the shelf when you want to add a little magic to everyday life—even when time is short.
DKK 299,95 kr.
In addition to Jonas Harboe Frederiksen, the following Danish master chefs contribute with their stories and identities reflected in an oyster recipe:
– Alexandra Bækgaard Carstensen, head chef at Easy Peacy
– Nicolai Nørregaard, head chef and co-owner of Kadeau
– Elisabeth Madsen, dessert and pastry chef at Falsled Kro
– Julian Elkjær, formerly at Kong Hans and now head chef at Salon
– Magnus Brandenburg Carlsen, assistant head chef at Alchemist
– Sebastian Holberg, formerly at Geranium and now Denmark’s candidate for the Bocuse d’Or, the World Championship for chefs
Foreword by Martin Kongstad
Graphic Design by Alexismark
Publisher: Muusmann
The book is in Danish.
