Cooking for yourself and overcoming the failure and experimentation inherent in turning raw ingredients into food, is the focus of Bo Bech’s second book. In My Blood, is also a tribute to GEIST, his much-feted restaurant in the heart of the heart of Copenhagen, a place of energy and togetherness opened as an antidote to his past life as the ego-driven guy wielding the scalpel in the gastronomic temple.
Blending foodie philosophy with recipes from GEIST, Bech aims to show that ‘yes you can cook like a Michelin-star chef’. First overcome the fear. The 100 recipes upend the often-doctrinaire framework of New Nordic cuisine, using only three to five ingredients to create always delicious and sometimes otherworldly compositions: translucent raw langoustine with yuzu and hibiscus, licorice-powdered trumpet mushrooms or smoked eel with pickled elderflower.
Eschewing cookbook conventions, Bech divides his recipes into the five pillars on which he derives his ideas – The Rage, The Tribute, The Introduction, The Reunion and The Journey.
Delicate watercolours capture atmosphere and everyday moments at GEIST, architect sketches, notes, essays and a Proust questionnaire elevate it from a cook’s shelf to the bookshelf. A book to savour and devour, In My Blood is a testament to the truism that to cook well one must learn how to eat well.
"Ever since I met Bo, he has been one of my biggest inspirations: not only does he make delicious, innovative food, but he also has an incredible eye for beauty. He is always changing the game, and I cherish every opportunity I get to learn from him – his process, his philosophy, his craft."
Daniel Humm, Eleven Madison Park
“Bo Bech, drops wisdom. IN MY BLOOD is as raw, sophisticated, intense and delicious as Geist.”
Alex Atala, D.O.M
Editor, words, recipes, photography
Clothbound / Limited Edition / Hardback / English
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