Atlantica - 01.10.2006, Page 70

ICELANDa
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The wedding is just one part of the busy few
days Völli Snaer is experiencing during a
whirlwind trip back to Iceland from his home in
the Bahamas. Aside from vows, he is exchanging
information on his first cookbook, Delicious Iceland.
In an unusual move for the Icelandic publishing
industry, it has been published only in English,
since foreign visitors are perceived to be more
interested in the links between Icelandic nature
and food than the locals. “There are so many things
that Icelandic people take for granted because they
grow up with them or they don’t see them in a way
that is really interesting,” the chef explains, and
proceeds to elaborate on the joys of a fish market
or the mature flavors of a homemade meat soup.
Iceland’s bonds with nature are a major theme
of this notably orange book filled with photo-
graphs of the Icelandic landscape, the chef ’s new
food, and the photogenic chef himself. Delicious
Iceland takes a modern twist on many of the
nation’s traditional dishes. “The lamb and the fish
and all these unique things about Iceland, that’s
what I find so inspiring,” says Völli Snaer.
The book is filled with gourmet creations
involving numerous obscure Icelandic ingredients.
Dishes like fried tern eggs in tempura, nut-crusted
fillet of reindeer, and moss curds might not be
tried at home by every amateur chef, but they are
certainly good examples of modern Icelandic cui-
sine. The book also has a helpful appendix with a
series of more basic components, from lamb stock
to peach chutney.
Iceland’s more infamous food items are given
passing attention in various short essays sprinkled
throughout the book, even though there is no
recipe for singed sheep’s head. (Note to the squea-
mish: one essay is accompanied by a huge close-up
photo of a sheep’s testicle.) “I’m very gentle when
it comes to the seal,” Völli Snaer says. “I mean, I
talk about the seals, and whale and puffin, but I
didn’t want to talk too much about that. We have
people who come to Iceland and are very sensitive
to these things. I don’t think it’s going to make or
break the book. People aren’t going to say ‘Oh, it
doesn’t have any puffin recipes so I don’t want to
buy it.’”
Cooking up a Storm
Celebrity chef Völundur Snaer Völundarson,
or Völli Snaer as he goes by in Iceland,
sips a glass of sparkling water to soften
his hoarse voice. The 33-year-old got
married three days before our meeting.
“It was insane!” he laughs, chuckling
at some unspoken memory
from the day.
By Eliza Reid.
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FORMATION AND LANDSCAPE
The Mývatn area as a whole is an immense lava formation created by
numerous large and small eruptions, one of the largest occurring about
two thousand and seven hundred years ago, which puts it at a time
some seven hundred years before the birth of Christ. From this gigantic
eruption fl owed a huge amount of lava which covered all of the present
Mývatn area and also vast regions of the lowlands to the north reaching
all the way out into the sea. This colossal volcanic activity put the fi nal
touches on the present lake and the various natural formations in and
around it, creating about fi fty isles, large and small, the pseudo-craters,
the lava pillars and the beautiful surroundings of the river Laxá (Salmon
River), which has its beginnings in the lake.
Other, much smaller eruptions have occurred in the Mývatn area in his-
toric time, the most recent during the period of 1974 to 1985. Evidence
that there is still a great deal of volcanic activity is everywhere apparent
in the numerous hot springs and the subterranean lava fl ow constantly
monitored by geologists and manifest in the measurable rising and fall-
ing of the land to the east and north-east of the lake.
Mývatn is surrounded by beautiful mountains. Most of them date from
the last ice ages, when an immense ice cap covered all of Iceland. When
eruptions occurred under the ice, the volcanic material heaped up in
the cavity melted by the heat. When the eruptions were fi erce enough
to melt through the ice cap, high mountains were formed, which nowa-
days have slopes covered with great rock slides. If the eruptions were
contained within the ice, wide-spread ridges of volcanic material were
created.
There are wonders aplenty in the Mývatn area for both the common man
and the scientist. Startling beauty everywhere meets the eye, whether
one is driving through or trekking along the numerous paths about this
Nature’s wonderland.
This is true in all seasons, the winter being no less fascinating than sum-
mer. Then, in still weather with the temperature around and below zero
and pristine snow covering the ground, there are boxes of vapor rising
over the warm areas and large ice crystals sticking out on every blade of
grass and twig, catching the bright rays of the sun, refl ecting it in all the
colors of the rainbow. This is a sight that in reality is well-nigh heavenly
and has to be seen to be believed.
Haukur Ágústsson is
the co-author of Delicious
Iceland, contributing not only
the text but also a vast knowledge
of the country’s customs and culture.
He is well known as a composer and is
an active participant in Iceland’s cultural affairs.
Hreinn Hreinsson, has
been working closely
with chef Völundarson
on Delicious Iceland
since its conception.
In addition to taking
all the photographs
in the book, he shoots
for a variety of maga-
zines, all over the world.
Hreinn has also produced
and filmed two series of cooking
shows in Grand Bahamas for
broadcast in Iceland.
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Tales of unique northern delicacies
DELICIOUS ICELAND
Tales of unique northern delicaciesAmazing food! The lamb was supreme. You Rock!
– Keira Knightley
Thank you for an exquisite meal. You are an amazing chef. Many thanks.
– Orlando Bloom
I have known Chef Völundarson for many years and I can attest that he is a true culinary artist.
He has that rare ability to pay homage to tradition, yet still be completely original and modern. This is truly an inspired work.
Three cheers to you, Völundur, you have produced a masterpiece!
– Charlie Trotter
ISBN-10: 9979-768-72-X
ISBN-13: 978-9979-768-72-2
DELICIOUS ICELAND CELEBRATES THE LUSCIOUS
CUISINE AND DAZZLING NATURAL BEAUTY OF ONE
OF THE MOST MEMORABLE PLACES ON EARTH.
Delicious Iceland
Chef Völundur Snær Völundarson has worked in top restaurants all over the world, from Iceland
and France to Chicago and the Bahamas. Here he shares his innovative recipes and, along with
fellow writer Haukur Ágústsson, gives an engaging overview of Iceland’s traditional food culture.
Through Hreinn Hreinsson’s gorgeous photographs, experience these remarkable dishes, as well
as the stunning landscape and wildlife of Völundarson’s beloved Land of Fire and Ice.
Chef Völundur Snær Völundarson was born
in Iceland in 1973 and raised in the northern
countryside by the banks of Laxá in Aðaldalur,
one of Iceland’s most renowned salmon rivers.
It was there that he first experienced the wonders
of produce and wildlife fresh from the fields,
rivers, and ocean.
He has roasted venison over molten lava flowing
from fiery volcanoes, poached Atlantic salmon
over Iceland’s steaming geysers, and has worked
in some of the most celebrated restaurants in
Europe and North America, including Charlie
Trotter’s Restaurant in Chicago, Restaurant
Domaine de Clairefontaine in France (with Chef
Philippe Girardon), The Columbia Gorge Hotel
in Oregon, and Iceland’s restaurants The Pearl
and Hotel Holt. He is also the creator and star of
a popular cooking show on Icelandic television.
His quest for challenges continues ...
www.vo lundur.com
www.sa lkafor lag. is
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