Noma - Time and Place in Nordic Cuisine - Rene Redzepi
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"It's back - the Noma book. The real Noma book! The original!
After many years of being completely sold out, we now finally have a new edition of the book from the restaurant that changed everything and put Nordic food as the world's foremost and most forward-looking.
In the book Noma, we follow René Redzepi - the pioneering chef who put Nordic gastronomy on the world map. His eponymous restaurant has been acclaimed worldwide, including being named the world's best restaurant multiple times and awarded three stars in the Michelin Guide.
Rooted in the Nordic landscape, Redzepi combines his unwavering creativity and craftsmanship with a deep knowledge of seasonal and local ingredients. At Noma, dishes like ""Freshly Plowed Potato Field"" or ""Snowman from Jukkasjärvi"" are visually striking, flavorfully uncompromising and always true to the identity of the place.
Here you get a unique insight into the philosophy behind Noma. You'll follow the search for the purest water from Greenland, horse mussels from the Faroe Islands and herbs picked directly from the fields next to the restaurant. You'll learn Redzepi's thoughts on seasonality, sustainability and the cultural importance of reconnecting with the place we eat from.
The book contains over 90 recipes - the most comprehensive collection from Noma published to date - as well as newly created photographs that capture the restaurant's atmosphere and the Nordic environment.
Format: Hardcover
Size: 29 cm x 25 cm
Number of pages: 368
Publisher: Phaidon
ISBN: 9780714859033
Language: English"
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