Books
The Frantzén book, 2020
A book that takes you behind the scenes of Frantzén’s hedonistic gastronomy. Discover the world of Frantzén: the recipes, inspirations, thoughts, and details that go into the creation of this iconic fine dining destination.
As the only restaurant in Sweden awarded three Michelin stars, Frantzén opens its doors to guests from all over the world, setting a table of gastronomic flavors that combine Björn Frantzén’s unique fusion of sublime Nordic and Asian ingredients with innovative culinary techniques.
Björn Franzén lagar mat för sugna diabetiker och annat folk, 2017
Björn’s daughter was diagnosed with diabetes at the age of three in 2013, forcing him to reassess everything — especially their food. It’s been a few years now, and adjusting to this new reality has been a process, raising the question: can one ever truly get used to it? Childhood diabetes is a serious condition that, if left untreated, can be fatal.
This experience at home opened his eyes. He realized that much of the food they had eaten out of habit, tradition, or simple preference, was harmful. It was a shocking revelation. At home, they adapted their diet to accommodate their daughter’s needs, and soon Björn discovered that the healthier, more mindful food choices weren’t just good for her — they made the whole family feel better.
The Flying Elk, 2016
The Flying Elk hasn’t just landed; it has truly found its place in Stockholm’s Old Town, where the food continually reaches new heights. At The Flying Elk, the cuisine is both classic and imaginative, often with a Nordic touch. The dishes are simple in appearance, yet elegant in flavor, with elements that enhance each bite.
The cookbook features the dishes and the philosophy behind the restaurant — all adapted for the home cook. We also learn more about the mythical flying elk.
Glöd med Björn Frantzén, 2014
If you enjoy innovative cooking centered around flavors and pure ingredients, you’ll want to spend time with Chef Björn Frantzén. This book will show you how to grill red and white meats, vegetables, and warm desserts, from the basics to advanced techniques. It will also teach you how to make the perfect fries and mayo – and which beer to pair with it all.
Frantzén/Lindeberg, 2012
Björn Frantzén’s first cookbook, created in collaboration with his former partner Daniel Lindeberg, explores the ideology, philosophy, and work that led to the restaurant earning its second Michelin star. The cookbook contains very few recipes; instead, it is a reflection on food, ideas, flavors, and combinations.
