Magnus Nilsson is the head chef of Faviken Magasinet restaurant in Sweden. After training as a chef and sommelier in Sweden he worked with Pascal Barbot of L'Astrance in Paris before joining Faviken as a sommelier. Within a year he had taken over the running of the restaurant, which is currently number 19 in the San Pellegrino World's 50 Best Restaurants list. Magnus is the author of the Faviken cookbook, also published by Phaidon. He features in the Emmy-Award winning US PBS-TV series, The Mind of a Chef, and the Netfix docu-series, Chef s Table. In 2015 he was awarded the White Guide Global Gastronomy Award.
Featured on the Netflix documentary series Chef's Table '[An] epic tome, which somehow manages to include what seems to be the whole of traditional and modern cooking from Finland to Greenland.' – New York Times 'It's an absolutely essential book for anyone who delights in cooking, storytelling, culture, and history.' – Departures 'A beautiful compendium of landscapes and larder recipes.' – ELLE Decoration 'Not so much a cookbook as an encyclopedia of tastes from a part of the world you instantly - from page one - want to travel the length and breadth of.' – Guardian, Cook
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