Noma: Time and Place in Nordic Cuisine
Rene 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...
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René 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 Jukkasjärvi , 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.
\ From Barnes & NobleRené Redzepi, the head chef of Copenhagen's Noma and the author of this book, is perched at the very peak of world cuisine. This year, his restaurant received the 2010 San Pellegrino Award, the prestigious honor designating the best restaurant in the world. Redzepi has been credited with reinventing new Nordic cuisine, making it, in the words of Restaurant Magazine, "a raw and visceral dining experience." Redzepi's consistently strong emphasis on "place and time" or, in American terms "local and fresh" make his philosophy and this book's 90+ recipes especially amenable to stateside audiences. The gourmet cookbook of the year.\ \ \ \ \ \ Publishers WeeklyThose 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. \ (c) Copyright PWxyz, LLC. All rights reserved.\ \ \ From the Publisher"Noma is an international sensation." - Frank Bruni, The New York Times\ "Rene is a master locavore -- the most intense and ingenious I've ever met." - Jeffrey Steingarten, VOGUE\ "The hottest topic in the food world. While Noma is all about Nordic cuisine, its philosophy is about the cuisine of wherever you are." - Mark Bittman, Kitchen Daily\ "A gorgeous cookbook . . .spectacular. NOMA is going to influence another generation of cooks." - The Atlantic\ \ \
