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Bo Bech's New Cookbook Captures the Spirit of Geist

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Bo Bech's New Cookbook Captures the Spirit of Geist

If you thought a chef's talent and energies were confined to the kitchen, think again.

Scandinavian chef Bo Bech from Geist restaurant in Copenhagen has taken chef creativity to another level in his new cookbook which he not only wrote, edited and published himself, but also did the photography.

"In my Blood" is the title of the aptly named 100 strong recipe book in which the multi talented chef bears his soul revealing the story behind Geist, its people, the food and philosophy, which was seven years in the making.

The recipes are split into five pillars; The Rage, The Tribute, The Introduction, The Reunion and The Journey anchoring where his ideas and culinary inventions originated. Alongside the recipes, there's also plenty more insight into a day in the life at the restaurant plus recipes for ten of the most popular cocktails from the restaurant.

Despite being in the heart of Nordic cooking country, Bech is not afraid to step outside the safe confines of Nordic inspired food. His dishes remain daring, inventive and most importanly accessible. Most of his recipes highlight just three key ingredients. Take a look at a few of the dishes included in the book below:

NB: Bo will be coming to London to prepare a very special dinner in honour of the publication of his book on 18 September.Tickets are £180 per person and include a copy of the book, canapés and a dessert from Claude Bosi. To reserve a spot call Bibendum restaurant directly (020 75815817).

Copies of In My Blood are available to purchase here.

Lightly stewed spinach with samphire, ramps and bronze fennel


Raw langoustine with yuzu and hibiscus


Turbot with Fennel ravioli on Gruyere


Wild duck with hokkaido squash and arabica

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