Nilsson's latest book is a compendium of Scandinavian home cooking pulled straight from the source: home cooks themselves. If he lived in New Orleans rather than Scandinavia, the boucherie, a morning celebration based around the slaughter of an animal, would certainly have made an appearance in his research. Nilsson was stateside for a week last month, away from his Michelin-starred restaurant Faviken, promoting his book's release. He joined forces with Dinner Lab to bring some of the book's flavors to the public. The collaboration took him to six cities in seven days, and New Orleans was one of them, where he was able to sample some of the typical dishes at a boucherie: boudin (a seasoned pork and rice sausage), chow chow (a tangy slaw), and frassieurs (stew made from organ meats).