Noma: Time and Place in Nordic Cuisine
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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......more
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 as 'Newly-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 32, Redzepi is one of the most influential chefs in the world.
Noma: Time and Place in Nordic Cuisine will offer an exclusive insight into the food, philosophy and creativity of Rene Redzepi. It will reveal the first behind the scenes look at the restaurant, Noma, and will feature 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 will include 200 new specially commissioned color photographs of the dishes, unique local ingredients and landscapes from across the Nordic region. It will also include a foreward by the artist Olafur Eliasson.
- Author:
- Redzepi, Rene
- Genre:
- COOKING / Regional & Ethnic / Scandinavian
- Audience:
- General/trade
- Pages:
- 354
- Language:
- English
- Publisher:
- Phaidon Inc Ltd
- Publish Date:
- 10/04/2010
- Copyright Year:
- 2010
- ISBN:
- 9780714859033
- Height:
- 12.0 in
- Wdth:
- 10.0 in
- Thickness:
- 1.75 in
- Unit weight:
- 4.85 lb
- 5 Stars 1
- 4 Stars 0
- 3 Stars 0
- 2 Stars 0
- 1 Stars 0
Overall Rating: 5
Most Recent Reviews
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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.
- How did the image on site compare with the actual product? didn't do it justice
- How accurate was the on site description of the product? accurate
- Please tell us about the quality of the product. phaidon publishing at it's best. The book is massive, and quality of photos is incredible
- Would you recommend this to a friend? Yes
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