Reykjavík Grapevine - ágú. 2022, Blaðsíða 27

Cook to impress—the
Icelandic way
Think Icelandic cookery is all sheep heads and fermented
shark? Think again!
Words: Asha Edmondson, Emma Ledbetter and Josie Anne Gaitens
Taste of Iceland
Author: Úlfar Finnbjörnsson and
Lárus Karl Ingason
Created by famous and award-
winning Icelandic chef Úlfar Finn-
björnsson, “Taste of Iceland” feels
like a coffee table photography
book that just happens to include
recipes. The cover features photos
of flowers, wildlife, and some of
the delicious looking dishes you
can make. Each recipe is accompa-
nied by a professional photo that
looks straight out of a 5-star
restaurant. Don’t let the pictures
and daunting names fool you,
though, the impressive images
come with simple instructions
that can transform even the most
novice cook into an accomplished
chef. AE
Icelandic Food and
Cookery
Author: Nanna Rögnvaldardóttir
Acclaimed cookbook author Nanna
Rögnvaldardóttir ensures you’ll
learn your history and eat it, too,
with this concise yet thorough
overview of Icelandic cuisine.
Starting with a short history of
Icelandic cooking, she explains the
intricacies of staple recipes—such
as how geothermal heat was—and
still is—used to bake hverabrauð
(literally, hot bread). The adven-
turous chef may endeavour to
make one of Nanna’s party dishes,
like langoustine soup or smoked
herring, or any number of other
recipes sorted into categories
including meat, seafood, vegeta-
bles and desserts. EL
Slippurinn
Author: Gísli Matt
This one’s for real food nerds. The
Slippurinn cookbook is a delicious
deep dive into the incredible
ingredients Iceland—Vestman-
naeyjar in particular—have to
offer. Chef Gísli Matt’s name has
become synonymous with cutting
edge cookery in Iceland, and his
first cookbook teaches readers
that much can be achieved with
simple ingredients as unassuming
as moss and seaweed, if one treats
them with curiosity and proper
technique. Beautifully presented,
this tome can function solely as a
source of inspiration and appreci-
ation. But for those armed with a
trusty dehydrator and the enthusi-
asm to give Gísli’s recipes a try, we
whole-heartedly salute you. JG
Simbahöllin Cookbook
Author: Janne Kristensen and Isobel
Grad
When Janne Kristensen and Isobel
Grad first bought Simbahöllin in
Þingeryri the building was little
more than a run down shell. After
extensive renovation it is now a
cosy community-focused cafe,
famous for its homemade jams,
waffles, and warm welcome. With
their cookbook, visitors can now
take a piece of the Westfjords
home with them, with easy-to-
follow, homey recipes that are
simple to replicate. Full of beauti-
ful pictures of both the food as well
as the scenery around Þingeryri,
“Simbahöllin” makes for a lovely
gift or memento of a special trip.
JG
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27The Reykjavík Grapevine
Issue 08— 2022
Tres Locos is a new fun & lively
Mexican restaurant located in
Hafnarstræti 4, Reykjavík
Book your table:
Tel. +354 454 0333
treslocos.is
We love Margaritas and tropical cocktails
and offer a crazy selection of Tequila and
Mezcal - over 50 types.
Enjoy an explosion of flavors at Tres Locos
Our address:
Hafnarstræti 4
101 Reykjavík @treslocos.rvk
We’re loco about tacos, tostadas, fajitas,
quesadillas and other Mexican delicacies,
made with fresh Icelandic ingredients.
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