A year ago, I ate dinner at dinner at Fäviken. It was much more than just a meal; it was an experience. Even getting to Fäviken was a bit of a production — six hours by train from Stockholm, or an hour by plane, plus an hour-and-a-half drive to the 20,000-acre farm and hunting estate near the Arctic Circle. Since young chef Magnus Nilsson’s mission is to create excellent cuisine through reacquainting what we eat with nature, he hunts, butchers, dry ages, forages, grows and preserves his own foods. This has gained him an international following of die-hards who’ve traveled to northern Sweden not only to experience his food, but also to get a glimpse of the magnificent natural surroundings where the food comes from. While part of the Fäviken experience is that journey and the remote Nordic setting, I am so glad that this cookbook exists to give more people a sense of the Fäviken magic. I’ve put together a video slide show of my meal from last year to accompany this book review. Also, check out the recipe for vegetables cooked with autumn leaves.