Noma, Time and Place in Nordic Cuisine by Rene Redzepi takes an exclusive look at one of the most famous and interesting restaurants in the world, Noma, and its influential head chef René Redzepi.
Widely credited with re-inventing Nordic cuisine, Redzepi’s Copenhagen restaurant, Noma, was recognized as the best in the world by the San Pellegrino World’s 50 Best Restaurant awards in 2010 and received the unique ‘Chef’s Choice award at the same ceremony in 2009.
At the cutting edge of gourmet cuisine, Redzepi combines unrelenting creativity with a remarkable level of craftsmanship to utilise the very best of Nordic produce. His inimitable and innate knowledge has heightened the culinary philosophy of seasonally and regionally sourced sustainable ingredients to an exquisite level, and in doing so he has created an utterly delicious cuisine.
Noma is an unprecedented opportunity to learn more about Redzepi as well as the restaurant's history and philosophy. The book offers an insight into all aspects of life at the restaurant, including the initial set-up of the space in a derelict eighteenth-century warehouse in 2003, the sourcing of ingredients, the experimentation behind the dishes and the cultural significance of dining at Noma.
Accompanying this look into Redzepi’s world are over 90 of Redzepi’s recipes; by far the most comprehensive collection ever published. The book also features a series of specially commissioned photographs, depicting the food and atmosphere of Noma, as well as the Nordic environment that lies at the heart of Redzepi’s cuisine.
-29 x 25 cm
-200 colour illustrations