With Halloween creeping up, we felt it appropriate to share our enthusiasm for In My Blood, a new cookbook from visionary Danish chef Bo Bech of Geist in Copenhagen. Though his book has nothing to do with the spooky holiday… the vulnerably honest title and pages that follow capture the soul of Geist — including Bech’s take on the Proust Questionnaire.
His second cookbook is a stunner: a clothbound ode he wrote, edited and shot himself. The recipes are a contrast of simple ingredients + otherworldly compositions, accompanied by gorgeous photography along with notes, essays and watercolors depicting the creation of and everyday moments found within Geist.
Chef Bech’s passion for photography + storytelling are more apparent with every turn of the page. 100 recipes from the restaurant, ranging from raw langoustine with yuzu and hibiscus to lightly stewed spinach with samphire, ramps and bronze fennel, are categorized by the five pillars from which Bech says his ideas derive: The Rage, The Tribute, The Introduction, The Reunion and The Journey. Each recipe, containing no more than a handful of ingredients, is paired with a pristine overhead shot of the finished dish, putting the beauty and simplicity of Bech’s cuisine on full display.
Raw cauliflower with poached duck egg and butter whey
Zucchini blossoms stuffed with cod and pistachio
Wild duck with Hokkaido squash and arabica
Fried egg with black kale and ramps
Turbut with fennel ravioli on gruyere
from Design MilkDesign Milk https://design-milk.com/in-my-blood-a-new-cookbook-from-visionary-danish-chef-bo-bech/
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