The grand synthesis of form and function is at the heart of the Viking aesthetic.  In his new cookbook, In the Viking Kitchen, internationally renowned chef Grant MacPherson celebrates Viking's extensive line of home kitchen products, demonstrating how, with the right equipment, anyone can prepare restaurant-quality food at home.

MacPherson has cooked around the globe and this collection of recipes is a bold melange of world cuisine.  Lavishly photographed by Bill Milne, the dishes may look, at first glance, impossible to create at home, but these recipes are actually quite accessible.  Access to a good fish market and butcher may help, but most of the ingredients are available at moderate to high-end grocery stores, and the techniques will be familiar to experienced home cooks.  
Even amateurs can start off easy, with the Cajun Turkey Breast and refreshing Creamed Minted Peas, or the U.S. Farm-Raised Catfish Nicoise, before moving on to more ambitious fare, such as the Baby Octopus Poke, the Pig's Ear Salad with Red Shallow Vinaigrette, or the Viking Bouillabaisse with Saffron Aioli.

One of the book's most striking features is the photography - Milne even contributes a wonderful introduction on the excellence of form and function in the Viking design - bringing to light the beauty and visual stimulation that is critical to achieving the heightened home dining experience.  Viking Range users will doubly benefit, as the book features many tips for getting the most out of these stellar products.  

With such an attractive and useful cookbook, MacPherson and Milne prove how the beauty of design and the reliability of top-notch equipment enhances the cooking experience.