"Retired dairy cows" and vegetables "dying on the plate" Among the 100 recipes in the book, which is published next week (Oct 8) are "marrow and heart with grated turnip and turnip leaves that have never seen the light of day." Finding the ingredients may prove slightly trickier than a trip to the local butcher. The meal requires "1 very fresh cow's heart, 1 very fresh cow's femur and 1 turnip that has been stored in the cellar with its little yellow leaves that have started sprouting." During preparation, Nilsson advises: "Carry the bone into the dining room and place it on a chopping block in front of the diners. Split it in two with a sharp saw and scoop the marrow out with a spoon straight into a preheated ceramic bowl, quickly removing any blood vessels.... Another speciality features "a tiny slice of top blade from a retired dairy cow, dry aged for nine months, crispy reindeer lichen, fermented gooseberries, fennel salt." But if the results taste somewhat past their sell-by-date, fret not. In the preparation notes, Nilsson says: "the less-than-tender cut that is top blade is matured for so long that the pure flavour of meat becomes secondary to the aromas of controlled decay... it is meat, but yet like cheese." For those after slightly lighter fare, there is a dish of "monkfish grilled slowly over burning birch coals" accompanied by "a leaf of kale steamed so briefly that is dying on the plate, green juniper and alcohol vinegar." To follow, Nilsson suggests the "super-simple dessert" of "sorbet of milk like it was in the old days, whisked duck eggs and raspberry jam from last autumn" made in a "hundred-year-old, hand-turned ice-cream maker." Pantry staples to prepare the meals should include birch syrup, moose-meat powder, and mead. Dishes can also take a year or two to prepare due to the drying time for marigold petals or the fermenting process for grey peas in some recipes. Anyone trying to follow the recipes may, by Nilsson's own admission, be a bit confused, as he provides no cooking times or temperatures and little direction on the quantities of ingredients required "If you read the recipes with the with an open mind and make an effort to follow the principles, the results will be delicious," he says. They won't be the same as if I made them...because we are not the same person... every cook is unique. When cooking the way I describe, it doesn't matter whether a spoon contains eight or 14 millilitres, just pick a spoon that seems right and go for it. Diana Henry, The Sunday Telegraph's food writer, said: "It's very labour intensive and I can't see many women finding the time to muck about with drills and metal, though it might appeal to men who like "equipment" in the kitchen. "I think 'kale dying on a plate" does sound pretentious and I don't actually know how he's got away with some of these things, or how he's allowed to serve them, because they're on the edge of rotting. A lot of people will think it's ludicrous, but it's one man's rather interesting philosophy on the essence of food. While we're not used to many of the ingredients he uses, many of them are around, like pine needles, wild berries, juniper, birch, oats and wild mushrooms. This is a cuisine that, in theory, could have come out of Scotland. The recipes are based on meals served at the Fäviken Magasinet restaurant in rural Sweden, which Nilsson joined as head chef in 2008 after training at the Michelin-starred restaurants L'Astrance and L'Arpège in Paris. The restaurant is situated on a 24,000-acre hunting estate, 375 miles north of Stockholm in remote countryside, and serves only 12 people each evening. It has gained a cult following in the culinary world, and last year was voted the 34th best restaurant in the world in the prestigious "world's best 50 restaurants" poll produced by Restaurant magazine. Nilsson, 29, has been hailed as the successor to the pioneer of Scandinavian cuisine René Redzepi, the Danish chef and co-owner of Noma restaurant in Copenhagen, which has been voted the best restaurant in the world for three years running in the same poll. The 11-course menu at Fäviken Magasinet, which is served over four hours and features "meat, fish and vegetables aged far past normal taste," includes "broth of lamb filtered through forest floor" and what Nilsson describes as his "most iconic" dish - "lightly salted wild trout roe in a warm crust of dried pig's blood." Diners can also sample "grilled goat kid" washed down with "vinegarfermented beer." Nilsson forages for many of the ingredients locally with his gun dog, Krut.