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Issue 02: Icelandic Cuisine of Reykjavik

For years defined by lush summers of decadence and frozen preservation techniques for the dark arctic winter, Icelandic cuisine experienced a radical reformation when the country embraced innovation after the economic crisis of 2008. Ten years later, chefs and entrepreneurs are leaders in a food scene driven by reclaiming local natural resources and traditional recipes.

Specs: 9 x 24 cm, 124 Pages, printed on Munken, perfect bound.

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