Noma: Time and Place in Nordic Cuisine

The cookbook "Noma" is an unprecedented opportunity to learn more about the history and philosophy of René Redzepi and Noma, the sourcing of ingredients, the experimentation behind the dishes and the cultural significance of dining at Noma.

René Redzepi is widely acclaimed for reinventing Scandinavian cuisine. His Copenhagen restaurant, Noma, was recognized as the third best restaurant in the world by the San Pellegrino World's 50 Best Restaurant Awards in 2009 and received the unique "Chef's Choice" award at the same ceremony. Operating at the cutting edge of gourmet cuisine, Redzepi combines relentless creativity and a remarkable level of craftsmanship with an inimitable and innate knowledge of the products of his Scandinavian terroir.

At Noma, which Redzepi founded in 2003 out of an abandoned 18th-century warehouse after previously working at elBulli and The French Laundry, guests are served exquisite concoctions such as "Newly-Ploughed Potato Field" or "The snowman from Jukkasjärvi," all carefully crafted to reflect the amazing array of Scandinavian ingredients. Redzepi's fascination with allowing his guests to taste the environment of his food extends to serving dishes on pebbles located in the same fields as his produce. When searching for ingredients, he looks for wild products in local fields, sources horse mussels from the Faroe Islands and sources the purest water from Greenland. Redzepi has taken the culinary themes of seasonal and regionally sourced, sustainable ingredients to a level of excellence, creating scrumptious cuisine.

Specifications
Title: Noma: Time and Place in Nordic Cuisine
Author: René Redzepi
Size: 258 x 298 x 39 mm
Size: 354 pages
Weight: 2148 grams
Language: English
Material: Hardcover
ISBN: 9780714859033

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