Noma: Time and Place in Nordic Cuisine by René Redzepi

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Notes about this book

  • Eat Your Books

    Winner of James Beard Award 2011 for Cooking from a Professional Point of View

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  • ISBN 10 0714859036
  • ISBN 13 9780714859033
  • Published Oct 05 2010
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Phaidon Press

Publishers Text

Rene Redzepi has been widely credited with re-inventing Nordic cuisine. His Copenhagen restaurant, Noma, was recognized as the third best 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.

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.

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.



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