Noma: Time and Place in Nordic Cuisine

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ITEM# 12695820
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    Noma: Time and Place in Nordic Cuisine
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    "Noma is the most important cookbook of the year." – The Wall Street Journal

    Rene Redzepi has been widely credited with re‐inventing Nordic cuisine. His Copenhagen restaurant, Noma, was recognized as the #1 b...

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    ITEM#: 12695820

    Rene Redzepi is head chef and owner of Noma restaurant in Copenhagen, where he creates his inventive take on Nordic cuisine with a distinctive emphasis on regional specialities. He is widely recognized as one of the world’s most influential chefs.

    "Noma is the most important cookbook of the year." – The Wall Street Journal

    Rene Redzepi has been widely credited with re‐inventing Nordic cuisine. His Copenhagen restaurant, Noma, was recognized as the #1 best in the world by the San Pellegrino World’s 50 Best Restaurant awards in April 2010 after receiving the "Chef’s Choice" award in 2009. Redzepi operates at the cutting edge of gourmet cuisine, combining an unrelenting creativity and a remarkable level of craftsmanship with an inimitable and innate knowledge of the produce of his Nordic terroir. At Noma, which Redzepi created from a derelict eighteenth‐century warehouse in 2003 after previously working at both elBulli and The French Laundry, diners are served exquisite concoctions, such asNewly‐Ploughed Potato Field or The Snowman from Jukkasjarvi, all painstakingly constructed to express their amazing array of Nordic ingredients. His search for ingredients involves foraging amongst local fields for wild produce, sourcing horse‐mussels from the Faroe Islands and the purest possible water from Greenland. Redzepi has heightened the culinary philosophy of seasonally and regionally sourced sustainable ingredients to an unprecedented level, and in doing so has created an utterly delicious cuisine. At the age of 37, Redzepi is one of the most influential chefs in the world.

    Noma: Time and Place in Nordic Cuisine offers an exclusive insight into the food, philosophy and creativity of Rene Redzepi. It reveals the first behind the scenes look at the restaurant, Noma, and features over 90 recipes as well as excerpts from Redzepi’s diary from the period leading up to the opening of the restaurant and texts on some the most enigmatic of Noma’s suppliers. The book includes 200 new specially commissioned color photographs of the dishes, unique local ingredients and landscapes from across the Nordic region. It also includes a foreword by the artist Olafur Eliasson.

    Specs

    ISBN 9780714859033
    Genre COOKING / Regional & Ethnic / Scandinavian
    Pages 354
    Publisher Date 2010-10-04 00:00:00.0
    Publisher Phaidon Inc Ltd
    Copyright Year 2010
    Height 12.0 in
    Wdth 10.0 in
    Thickness 1.75 in
    Unit weight 4.85 lb
    Language English
    Subtitle Time and Place in Nordic Cuisine
    Audience General/trade
    Authors Redzepi, Rene

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    • An amazing book from an incredible restaurateur

      If you're interested in NOMA, particularly after reading the article in The New Yorker, and don't have the means or time to go to Copenhagen for a dinner (the restaurant gets booked solid months in advance), this book is the next best thing. The book is large and heavy, the cover, graphics, photos and text are of the best quality that seems appropriate the best restaurant in the world.

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