Noma: Time and Place in Nordic Cuisine

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9780714859033: Noma: Time and Place in Nordic Cuisine

"

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

René 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 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 René 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.

"

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About the Author:

"

René 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.

"

From Publishers Weekly:

Those unable to secure a seat at the World's Best Restaurant 2010, the 12-table Noma near Copenhagen, will have to settle for this massive study of the restaurant and its chef, 32-year-old Rene Redzepi. Even a casual flip will reveal why Redzepi's imaginative combinations and fiercely local approach to sourcing vaulted him over stalwarts like El Bulli: sous vide reindeer shoulder served with celery root rolled in hay ashes and a wild herb gel, a whimsical meringue-based snowman atop buckthorn mousse and carrot sorbet, and a carrot cake-coated ligonberry sorbet served with hay cream are but a few of his spectacularly innovative dishes. While few home cooks will have the equipment, ingredients, or patience to attempt Musk Ox and Fresh Young Garlic or Milk Skin and Caramelized Garlic, fans of molecular gastronomy will have a field day with this ode to meticulous construction and presentation. In the end, whether Redzepi's almost ridiculously complicated dishes reveal a pretentious chef or a passionate one making the most of his ingredients doesn't matter. This is an envelope-pushing exercise that deserves respect. 200 color photos.
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Book Description Phaidon, 2017. Hardback. Book Condition: New. 1. Rene Redzepi has been widely credited with re-inventing Nordic cuisine. His 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. 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. Redzepi s fascination with giving his diners a real taste of their food s environment extends to serving dishes on pebbles found in the same fields as his produce. 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 exquisite level, and in doing so has created an utterly delicious cuisine.Noma is an unprecedented opportunity to learn about Redzepi and Noma s history and philosophy, the sourcing of ingredients, the experimentation behind the dishes and the cultural significance of dining at Noma. Accompanying this insight into Redzepi s world will be over 90 of Redzepi s recipes, by far the most comprehensive collection ever published. The book will also feature a series of specially commissioned photographs, illustrating the food and atmosphere of Noma, as well as the Nordic environment that lies at the heart of Redzepi s cuisine. Hardback. Bookseller Inventory # MM-47097724

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