NOMA

Time and Place in Nordic Cuisine

by RENE REDZEPI

To see other International cookbooks click here

New large hardcover book. 368 pages, with over 200 beautiful colour photos.

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 2011, 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 also features 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. 

Noma is a UK publication. Measurements are in metric and metric cup & spoon

About the Author
René Redzepi (born Denmark 16 December 1977) is the chef and co-owner of the two-Michelin star restaurant Noma in Copenhagen, Denmark. His restaurant was voted the best restaurant in the world in 2010 and 2011 San Pellegrino Awards. He is noted for his work for the reinvention and refinement of a new Nordic cuisine and food that is characterized by inventiveness and clean flavors.

Redzepi was born in Copenhagen to a Danish mother and an Albanian father who had immigrated to Denmark a few years earlier. He moved to Macedonia with his family and lived there until the start of the wars of independence in the former Yugoslavia After choosing a culinary career at random, he trained at the restaurant Pierre André which had just opened in Copenhagen and soon received a Michelin star. He first visited El Bulli as a guest in 1998 and subsequently worked there during the 1999 season. Back in Copenhagen he started working at Kong Hans Kælder which had been one of the city's leading gourmet restaurants since the mid 1970s. In 2001 he spent four months working at French Laundry but returned to Kong Hans Kælder and Copenhagen.
In December 2002, Redzepi was contacted by Claus Meyer, who had been offered to operate a restaurant at the North Atlantic House, a former 18th century warehouse which was being turned into a cultural centre for the North Atlantic region. Noma was opened in 2004 with Redzepi as the head chef.

To see other Phaidon international cookbooks click here

Pork and Sons by Stephane Reynaud