ABOUT THE BOOK
What happens when three experienced chefs, a photographer, a graphic artist, and several writers all devide to gather in a field somewhere in the country side? They throw themselves into a culinary debate that results in 70 recipes for the most delicious Nordic rustic meals. Simple and without any fuss or frills - created on a harvest wagon with three burners and over a bonfire, with crates of marvelous vegetables, wonderful meat, and fresh fish.

The Seasons' Rustic Nordic Meals offers a view of the kitchen of the future, from some of the leading proponents of the cultivation of organic vegetables in Denmark.

The book shows how, with very little effort, we can live healthier lives and put less of a burden on the environment - while at the same time making easy and delicious meals. The recipes are based on an 80/20 ratio, meaning 80 percent vegetables and 20 percent meat. Twenty percent of the total energy in the food comes from animal sources such as dairy products, meat, poultry, and fish; while 80 percent is from plant sources in the form of fruit, vegetables, grains, flour, and herbs.

At the same time, this concept reduces the global transport of food. The authors cautiously propose that it's possible to reduce your "global environmental footprint immediately by 20 percent by going to the 80/20 concept."

The recipes are refreshingly free of long lists of ingredients, yet they offer the joys of using good, raw products. They are divided into three chapters:

* Vegetables & greens
* Vegetables, fish and other ingredients
* Vegetables & meat

The book also includes a list of how to create your own basic pantry of vinegars, grains, spices, and so on.

THE AUTHORS
The book's recipes were written by The Seasons' longtime chef and co-founder Søren Ejlersen. To collaborate with him on this culinary debate, he invited two experienced chefs and cookbook authors, Trine Hahnemann and Carsten Kyster.

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