THE WIZARDS
COOKBOOK

 

The process of creating is always interesting. Nothing great is created suddenly

Ronny Emborg
 
 
 
 

DK/

Ronny Emborg – The Wizard’s Cookbook præsenterer 112 detaljerede opskrifter med billeder af hver ret.

Bogen er den ultimative introduktion til Ronny Emborgs ‘Det sensoriske køkken’, hvor alle sanser inddrages.

Man får samtidig et unikt blik ind i selve køkkenets rygrad og køkkenchefens mange forskelligartede teknikker. Både de historiske og moderne. Blandt andet når han læner sig opad den stolte danske øltradition og brygger eget øl. Ligesom han har erkendt, at når man brygger vinen selv, så kan den meget mere end noget, man køber. Det er også derfor, bogen viser eksempler på vin brygget på rodfrugter som rødbeder.

Fermentering har åbnet en helt ny verden af smag og utrolige nuancer. Der ligger et skattekammer af uopdagede løsninger i hele fermenteringsprocessen – noget Emborg blandt andet opdagede, da han fermenterede hvidløg over 40 dage, hvilket også kan studeres i The Wizard’s Cookbook.

Danmark har gennem historien benyttet sig meget af tørring, saltning og rygning, for at opnå længere holdbarhed på produkter, og den arv forsøger ‘Det sensoriske køkken’ også at løfte ved at vende tilbage til de gamle teknikker og se, om man måske kunne føre dem up-to-date, så de kunne bruges i et moderne køkken.

Kogebogen fås både i en dansk og engelsk udgave, og den kan sendes til alle adresser i hele verden.

Design & Layout: Bønnelycke MDD
Foto: Signe Birck

 

UK/

Ronny Emborg – The Wizard’s Cookbook presents 112 detailed recipes with pictures of every dish. This book is the ultimate introduction to Ronny Emborg’s ‘The Sensory Kitchen’, a style where all senses come to use.

Throughout the book you get an unique insight into the very heart of the kitchen and the many different techniques used – both old and modern.

One of many is when Chef Emborg brews his own beer according to the Danish brewing tradition. Making your own wine also adds to the flavour, and this is why the book shows examples of homemade wine made of beetroots.

Fermentation is a whole new world of taste and in this new frontier a lot of discoveries can be made. As it did when we fermented garlic for 40 days and came up with brand new textures.

Through history Denmark has a long tradition of salting, drying and smoking produce to extend their lifespan and ‘The Wizard’s Cookbook’ builds on this heritage  by taking old techniques and bringing them up to date in a modern kitchen.

The cookbook is available in a Danish version and a English version. And it ships to all over the world.

Scroll down to see examples taken from the book.

Design & Layout: Bønnelycke MDD
Photo: Signe Birck

Order the book / Bestil bogen

Hare, quince and wilted leaves

Wash the goosefoot leaves and blanch them for 20 seconds. Let the leaves cool in ice water and make sure all excess water is dried off.

Brush the blanched leaves with a thin layer of blackcurrant purée on both sides.

Hang the leaves to dry until they curl and then place them in a dehydrator for 12 hours at 50°C.

Brush the blanched leaves with a thin layer of quince purée on both sides. Let the leaves dry at 20°C for 6 hours until they reach a leathery texture.

Frozen halibut, salted and dried cod roe and anchovy crème

 

Clean the halibut for blood and skin. Cut the halibut into long pieces of 60 gram each. Roll each piece in cling film and place in the freezer. Unpack each piece of the frozen halibut and cut lengthwise on a slicer in sizes of 1,5 mm. Store the halibut shavings in the freezer.

 

 

 

 

 

 

 

Salted and dried cod roe

Rinse the cod roe carefully under running cold water and dry it off. Place the cod roe in salt so it is covered for two days. After two days carefully change the salt and salt for another two days. Repeat this process until no more liquid appears from the roe. Carefully rinse the salted roe under running cold water and dry it with paper. Hang the roe to dry for about a week. It should have a firm texture.

 

Fried unripe elderberry branch

Vacuum the elderberry branches with salt and place in the fridge for 12 hours.

Wash the salted elderberry branches in water and vacuum with vinegar and water and place in the fridge for 12 hours.

Let the vinegar run off the pickled elderberry branches and dry them in the oven at 55°C for 14 hours with the air shutter open. Fry the dried branches in oil at 170°C right before serving.

Juniper bush parfait, forest berries and crispy lichen

Whisk egg yolk and sugar airy. Whisk the cream airy. Fold in the egg yolks with the juniper syrup and then the cream. Fill the mixture in a half litre siphon and add two siphon cartridge . Spray 300 g parfait into a 2,5 litres vacuum container. Vacuum the container until the mixture reaches the top then stop the vacuum. Place the container in the freezer for 6 hours. Take the airy parfait out of the container and brake into 6. Place the pieces of juniper parfait in the freezer until serving.

Lamb bones with fungi

Cut each porcini into two lengthwise. Heat up the clarified butter and let the porcinis simmer on low heat until they are tender. Sieve away the butter through a net. Spread out mushroom, chanterelle and porcini onto a sheet pan and dry them in the oven at 50°C for 14 hours. Let the fungi cool at room temperature and blend to a powder. Sieve the fungi powder. Blend salt in water until it is dissolved.