Björn Franzén lagar mat för sugna diabetiker och annat folk, 2017
My daughter got diabetes when she was three years, in 2013. We had to reassess everything. Not least the food. Now it’s been a few years. It takes time to get used to it, if you ever do? Childhood diabetes is a serious disease that leads to death if left untreated.
Our situation at home has made me well aware. Suddenly I realized that food we ate of old habit, because of tradition or just because we felt like it, was food that breaks us down. It’s a shocking awakening. At home we have adapted the diet after our diabetical daughter. We soon discovered that that food, the good food, was healthy and that we all feel better from eating it.
Swedish publishing: Norstedts, text Sara Frantzén & Göran Lager, photography Erik Olsson, design Karin van der Kwast Gissberg.
The Flying Elk, 2016
The Flying Elk hasn’t just landed, it really found its place in Stockholm’s old town where the food constantly reaches new heights. At The Flying Elk the food is classic, as well as stable and imaginative, often with a Nordic touch. To the look, simple dishes with an elegance in flavor and enhancing elements. Now the cookbook is here, with the dishes and the philosophy behind the restaurant – all adapted for the home cook. We also get to know more about the mythical flying elk.
Swedish publishing: Norstedts, text by Göran Lager, photos by Martin Botvidsson, Art direction and design Stefan van der Kwast Gissberg.
Glöd med Björn Frantzén, 2014
If you like innovative cooking centered on flavors and pure ingredients, you want to hang around chef Björn Frantzén. This book will show you how to best grill red and white meat, greens and warm desserts, from the basics to advanced cooking. It will also show you how to make the perfect fries and mayo – and which beer to combine it all with.
Swedish publishing: Bonniers, text by Göran Lager, photos by Erik Olsson, Art direction and design Stefan and Karin van der Kwast Gissberg.
Björn Frantzén’s first cookbook from the former collaboration with partner Daniel Lindeberg describes the ideology, philosophy and work that led up to the second Michelin star. The cookbook barely features any recipes at all, but is rather a book about food, thoughts, flavors and combinations.
Swedish publishing: Norstedts with introduction by Mons Kallentoft, text by Göran Lager, photos by Fredrik Skogkvist, Art direction and design by Stefan and Karin van der Kvast Gissberg. Published in the US as: ”World-Class Swedish cooking”.