Wondering what to do with all that reindeer lichen and rowan berries you have lying around the kitchen?

Heirloom Book Company will answer this question and many more at what could be their most anticipated event in their October event series.

On October 14, the bookshop is bringing world-renowned chef Magnus Nilsson to town. After working at two of Paris’s best restaurants, Nilsson returned to his native Sweden to set up his restaurant, Fäviken, in a centuries-old barn. At the age of 27, Nilsson’s innovative approach to New Nordic cuisine has made Fäviken number 34 of the world’s 50 best restaurants. This Swedish chef has forged a reputation by taking local and natural to the extreme — like donning a floor length furry parka and hunting his own ingredients extreme. And with a remote location just south of the Arctic Circle, the chef has plenty of wilderness in which to forage. There, he can collect ingredients like moose, hare, and black grouse as well as wild mushrooms and scallops. He uses the most natural techniques in the preparation of his dishes too. Often, this means cooking over direct heat and not preparing anything in advance.

The resulting recipes sound like they are straight from the Shire. Take this one recipe title for example: “A tiny slice of top blade from a retired dairy cow, dry aged for nine months, crispy reindeer lichen, fermented green gooseberries, fennel salt.” Of course, it’s presented on what looks like a slab of Arctic rock. If you’re not ready to dive into making “vinegar mature in the burnt-out trunk of a spruce tree,” don’t worry. In fact, Nilsson recommends the book for its stories not its recipes, which serve as examples of his approach rather than real projects. The book tells an equally compelling narrative of the restaurant and Nilsson’s cooking philosophy. With a pre-purchase, you’ll have an opportunity to meet Nilsson at the bookshop. The following night, he’ll be joining Sean Brock at McCrady’s for a sold-out dinner, which can only be described as an epic tasting menu.