Noma: Time and Place in Nordic Cuisine

Noma: Time and Place in Nordic Cuisine

by René Redzepi

Rene Redzepi is widely credited with re-inventing Nordic cuisine. His restaurant, Noma in Copenhagen, was recognized as the 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. The restaurant fell second to El Celler de Can Roca in 2013 but retained its number one status as the Top Restaurant in 2014. 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 El Bulli 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 foreword by the artist Olafur Eliasson.

This is an amazing book that demonstrates a connection between food and the landscape with beautifully laid out photographs and recipes. A fascinating tale about the world’s best restaurant and a chef’s unique view of culinary artistry. This is a culinary art book which is both gorgeous and inspiring. A deserving addition to any collection of fine culinary literature.

This book should suit fans of unique cuisine and the artistic process as well as students of fine dining.

Rene Redzepi

About the Author:

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 specialties. He is widely recognized as one of the world’s most influential chefs.
The two Michelin star restaurant in Copenhagen was beaten in The World’s 50 Best Restaurants Awards in 2013 after three consecutive years at the top by El Celler de Can Roca, a Spanish family restaurant, but has now returned to number one in 2014.

Product Details

Hardcover: 368 pages
Publisher: Phaidon Press; Fol Har/Ma edition (October 4, 2010)
Language: English
ISBN-10: 0714859036
ISBN-13: 978-0714859033
Product Dimensions: 10.1 x 11.5 x 1.6 inches
Shipping Weight: 4.8 pounds

Comments About this Book from Other Sources:

“…A book this personal, this generous, isn’t for duplicating. It’s for inspiring. For playing. An armchair chef might dreamily flip through the photos and read the essays, absorbing the instructions from the recipes, imagining the flavor combinations. An adventurous cook might apply that sea lettuce technique—pickled, protected with baking paper and heated until translucent—to the greens he can find.

A good restaurant cookbook offers more than recipes and a peek into a kitchen. It gets across a complete vision, a story, a sense of style—something deeply personal. I think this book will fit into the heavyweight category with classics like Essential Cuisine by Michel Bras, published nearly a decade ago and still sought out for its clear vision of the chef’s intimate culinary universe in the mountains of southern France…”

The Atlantic, The Inspiring New Cookbook From the ‘World’s Best Chef’, Tejal Rao, Sept 17 2010

“…is a beautiful portrait of an important moment in food, with exquisite photographs by Ditte Isager, and because it will inspire you to slow down and look down and around. Is that wood sorrel gr”owing in the sidewalk? Is that fruit tree that stains my driveway a mulberry? You might not be able to reproduce a dessert of over-ripe pears and malt oil, skyr and wild chervil, but you can use the recipe as a template to make your own backyard dessert. (If all else fails, Redzepi’s chocolate-covered potato crisps with anise and fennel seeds are divine.) Just don’t eat alone. Hidden on the book’s last page is the warning: “Exercise caution when foraging for ingredients. Any foraged ingredients should be eaten only if an expert has deemed them safe to eat…”

The New York TImes, Cookbooks, Christine Muhlke, December 3, 2010


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