In My Blood
Cooking for yourself and overcoming the failure and experimentation inherent in turning raw ingredients into food, is the focus of Bo Bech’s second book In My Blood. The book is also a tribute to GEIST, his much-feted restaurant in the heart of Copenhagen, a place of energy and togetherness opened as an antidote to his past life as the ego-driven guy wielding the scalpel in the gastronomic temple.
Blending foodie philosophy with recipes from GEIST, Bech aims to show that ‘yes you can cook like a Michelin-star chef’. First, overcome the fear. It consists of 100 recipes based on the framework of New Nordic cuisine, using only three to five ingredients to create always delicious and sometimes otherworldly compositions: translucent raw langoustine with yuzu and hibiscus, licorice-powdered trumpet mushrooms or smoked eel with pickled elderflower.
Bech divides his recipes into the five pillars on which he derives his ideas – The Rage, The Tribute, The Introduction, The Reunion and The Journey.
Length: 28 cm
Width: 23 cm
Height: 4,5 cm