SPIS · finally

Finally it is here. The cookbook we have been waiting for 

SPIS by MIKKEL KARSTAD. 

If you like KINFOLK, simplicity, quality and good food - this is it.

Mikkel Karstad - along with photographer Anders Schønneman - has done what most cookbook fail. He has created a universe of esthetic inspiration combined with rather simple recipes with a touch of innovation. Most of the ingredients used are accessible, respecting the seasons (in the nordic countries).

The only downside is that SPIS only exists in Danish (for now). However the book is worth getting for the estetic pictures and the perfect graphic expression.

You can get the book here.

Meanwhile - we share these inspiring photos from the release event of SPIS last week...

    

SPIS 2

The COOKBOOK of the year SPIS is about to be published.

Here is the latest peek from the making of

Watch this aesthetic video and learn how to make pickled pumpkin

SPIS PUMPKIN VIDEO 

SPIS

If we were to buy a new cookbook, it would definitely be the book SPIS (eat in Danish) by the two talented gentlemen MIKKEL KARSTAD (food and recipes) and ANDERS SCHØNNEMAN (photography).

The book is available from March 20 - so far only in Danish. Some of the recipes will be available in English on the blog WEYOUTHEYATE

We got a sneak peak at the chapter on HERBS.

HERBAL SPRINKLE OF MINT, LEMON, PARSLEY, SUNFLOWER SEEDS AND FENNEL SEEDS 

1 bunch flat-leaf parsley

1 bunch mint

2 organic lemons

50 g sunflower seeds

20 g fennel seeds

Grate the lemon zest on the fine side of a grater and put in a bowl. Rinse the herbs in cold water and drain thoroughly. Chop the herbs until they are quite finely chopped. Put sunflower seeds in the herbs and chop them together, so they are well blended with herbs, put the mix in a bowl with the lemon zest. Add fennel seeds in a mortar or spice grinder and grind the fennel seeds. Add the fennel seeds to the herbs and mix well. Use the herbal sprinkle on pasta, new potatoes, baked root vegetables, baked or fried fish, slices of white meat or poultry. The herbal sprinkle is also really good on cold slices of meat, if you have leftovers from the night before.

check out the VIDEO on how to make herbal sprinkle

Enjoy xxx

The making of a food article

These photos are from the making of a food article for the Danish magazine    

MAD & BOLIG. 

The location is Northern Italy. 

Credits · MIKKEL KARSTAD · food · ANDERS SCHØNNEMANN · photos

People who inspire us: Mikkel Karstad - gastronomic star

MIKKEL KARSTAD is one of the most innovative and hip Danish food creators. He is head of a reward-winning canteen at one of Copenhagen's largest law firms, he writes and creates food stories for magazines and he is the man behind several cookbooks.

Photo vipp blog · weyoutheyate

Recently the Danish newspaper Berlingske wrote an article about Mikkel with the title "Kulturens skjulte stjerner" The Hidden Stars of Culture - Mikkel has made many projects and cookbooks (the latest is the bestseller 'Almanak' in Danish), not in his own name, but in the name of Claus Meyer, for whom he worked for from 2006-2011. Claus Meyer is the co-founder of NOMA the world-famous restaurant in Copenhagen and has a large range of restaurants, food-businesses and is the entrepreneur behind many successful projects in Denmark.

Mikkel Karstad is a respected name in the gastronomic world, but unknown compared to Claus Meyer, and this is part of the reason why Mikkel's name appears in small print on the copyright page of the 'Almanak' cookbook and not on the frontpage.

To us Mikkel Karstad is a gastronomic STAR and he deserves his own fame. If you wish to get inspired too, take a look at his blog WE YOU THEY ATE

Happy food inspiration!