This is a cookbook that falls into the "aspirational" category for me - it is about ideas and approaches as much as it is about making the recipes inside it. Almost all cookbooks for Michelin starred restaurants fall into this category. Some of the ingredients are not going to be easy to find (how much reindeer blood do you have on hand?) but the concepts are informative and inspiring. If you are interested in cooking over fire or Scandinavian cuisine this is a must have book. That said, there are many recipes that are easy to make with common ingredients. The recipes for things like the onion puree/brussel sprouts and many of the flatbreads are delicious and incredibly simple. I've also been using a lot of the base ingredient recipes at the back of the book and experimenting with those (especially charcoal cream and juniper butter). The sections on tools/techniques and Swedish culture are really interesting and worth reading. Now I just need to find some reindeer blood...maybe deer or elk blood would work? Read more