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.