Aska is the first cookbook by chef Fredrik Berselius, following the reimagination and reconstruction of his two-star Michelin restaurant.
He celebrates the heritage and tradition of his native Sweden, his homeland in upstate New York and a deep appreciation for the restaurant's home in Brooklyn.
Berselius shares his culinary journey of Scandinavian flavors and techniques through courses in his exquisite seasonal tasting menu, which includes ingredients from a city farm and local producers in the northeastern United States.
With a raw, poetic Nordic aesthetic, Askain includes 85 recipes, an evocative personal writing and an impressive photograph.
Mr. Berselius is the rare chef who thinks like an artist and gets away with it.
Pete Wells, New York Times