By Magnus Nilsson
Swedish wunderkind Magnus Nilsson's Fäviken, named for his restaurant in remote northern Sweden, is more poetry book than practical cookbook, calling for whimsical ingredients like dried marigold petals "from last summer," top blade "from a retired dairy cow," and turnip leaves "that have never seen the light of day." Nilsson also employs such esoteric techniques as aging vinegar in the burned-out trunk of a spruce tree, and he uses only ingredients found on the 20,000-acre estate where Fäviken is located. That's where the book's striking photographs were taken. I want to go there.