Sinopsis

Aska received three stars from the New York Times and four stars from Eater. It was named Best New Restaurant of the Year (Eater, Village Voice, GQ) and was one of the Top 10 Best New Restaurants in New York (New York Times, USA Today)
A celebration of Aska's unique cross-currents: Scandinavian culinary influences and local produce Richly illustrated with evocative photography from the celebrated Gentl & Hyers, including plated food, ingredients, the restaurant, and landscapes
For a fine dining restaurant audience, chefs, culinary students, lovers of Nordic cuisine and design, and those who follow the high-end culinary movement, especially other Nordic chefs such as René Redzepi and Magnus Nilsson
Berselius will be one of a group of leading chefs to feature in the documentary 'Michelin Stars'.

Aska is the debut cookbook from chef Fredrik Berselius, following the reimagining and rebuilding of his two-Michelin-starred restaurant.

He celebrates the heritage and tradition of his native Sweden, his land in upstate New York, and a deep appreciation for the restaurant’s home in Brooklyn.

Berselius shares his culinary journey of Scandinavian flavors and techniques through the courses of his exquisite seasonally-driven tasting menu, which features ingredients from an urban farm and local producers across the Northeast United States. With a stark and poetic Nordic aesthetic, Aska includes 85 recipes, evocative personal writing, and stunning photography.

"Mr. Berselius is the rare chef who thinks like an artist and gets away with it." —Pete Wells, New York Times.