CABIN FEVER COOKBOOK: The Beautiful Cookbook From A Long Way North

Shellie Froidevaux · Ewen Bell

Nov 2020 · Twocats

About this ebook

Shellie Froidevaux & Ewen Bell take you on a journey into the arctic landscape in search of menus designed to cater for family sized gatherings. Step through the seasons and immerse yourself in the inspiration of each cabin and an integrated menu.

Every menu in this collection was photographed at the table, capturing real moments of celebration. The recipes come from Shellie, from her hosts and often somewhere in between. They reflect the charms of cabin life in places far north. They are genuine and delicious.

Ratings and reviews

I've owned many cookbooks throughout my life and I must say that Cabin Fever Cookbook is the most stunningly beautiful cookbook I've ever seen. The photography and layout of the food, as well as, the Nordic scenery are spectacular. And, most importantly, I want to eat it all!!! The recipes are perfectly uncomplicated and each one looks utterly delicious. Unfortunately, not all the ingredients (e.g. Reindeer) are available in the USA, so we'll have to improvise. When is Shellie opening a restaurant and can you ship me some food?! Great work Shellie and company!

‘This far away has never been so close.’ These words at the end of the Cabin Fever Cookbook are so true! I can practically smell the whiskey and vanilla coffee from the photograph. I can hear the boots crunching in the snow and feel the cold touch of the husky’s wet nose. Quite a bit of magic happens in Cabin Fever. For starters, it might be the best idea for a cookbook for 2020 — a year that has left many of us feeling cooped up and overfed, but still hungry. But as well as the beautiful recipes, people and photography, it also gives off a soul-warming spirit of community and sharing. Cabin Fever is big enough to get deliciously lost in again and again. There’s a great mix of simple and interesting dishes to play with and helpful substitutions in case your local supermarket is out of moose mince or cured reindeer. Today my five-year-old and I made the Hallon Grottor. Delicious! Mr 5 has decided we’ll make them again to leave out on December 24th ‘because they come from near where Santa lives’. Next, I’m looking forward to trying the Cloudberry Yoghurt Cake, Dandelion Honey, Mooseballs (using roo mince in Australia) and maybe the Lobster Soup with White Chocolate for a date night in! This stunning book is such a feast!

I was so excited to see my favourite food photographer, Iron Chef Shellie come out with a cookbook! Having followed her blog/Instagram for years, I could not wait to get myself a copy. As someone who receives at least one cookbook every Christmas, I can tell you that this cookbook is something special. Everything just feels so well considered and thoughtful. With every page, I felt myself being transported further into this ice wonderland (even though it feels like 40 degrees outside). I'm super keen to test out some of these recipes - I'm already drooling over the raspberry & cinnamon braid!

About the author

Shellie is a recipe developer, food photographer and stylist by trade. Her website is called “Iron Chef Shellie”, and captures her culinary journey across the past decade. There’s a lot of noodles, a lot of pasta and an abundance of sweet indulgences.

Ewen is an editorial photographer who leans heavily into the gourmet side of travel. He has photographed for National Geographic, Food & Travel, Lonely Planet, and dozens of other publications. He was former “Editor at Large” for Digital Photographer Magazine in Australia and still writes regular advice and wisdom for photographers on his website.