+612 9045 4394
 
CHECKOUT
$7.95 Delivery per order to Australia and New Zealand
100% Australian owned
Over a hundred thousand in-stock titles ready to ship
Noma : Time and Place in Nordic Cuisine - Rene Redzepi

Noma

Time and Place in Nordic Cuisine

Hardcover Published: 17th September 2010
ISBN: 9780714859033
Number Of Pages: 368

Share This Book:

Hardcover

RRP $75.00
$53.90
28%
OFF
Ships in 7 to 10 business days

Earn 108 Qantas Points
on this Book

An insight into the food philosophy and creativity of Noma restaurant.

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 fieds 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.

About The Author

Rene Redzepi (b. 1978) is head chef of Noma restaurant in Copenhagen, where he creates his inventive take on Nordic cuisine with a distinctive emphasis on regional specialities. He is widely recognized as one of the world's most influential chefs.

Industry Reviews

'one of the most idiosyncratic food books ... jaw-dropping photography ... mouth-watering.' -- The Independent on Sunday

'a vast, beautiful, intensely reflective and philosophical tome full of recipes' -- The Times Saturday magazine

'Part man, part mushroom, all genius, Mr Redzepi is a true original.' -- The Independent

'Noma is the most important cookbook of the year.' -- The Wall Street Journal

'Noma is an international sensation.' -- The New York Times

'The most innovative and beautiful cookbook of the year.' -- Washington Post

Contents and Sections:

Milk Skin with Grass Olafur Eliasson
The Perfect Storm Rune Skyum-Nielsen
Rene's Diary René Redzepi
Portrait of a Nordic Chef
Time and Place Photographs by Ditte Isager
The Weather Recipes René Redzepi
The Raw Materials René Redzepi
Everyone at Noma Photographs by Ditte Isager
Glossary
Index

ISBN: 9780714859033
ISBN-10: 0714859036
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 368
Published: 17th September 2010
Publisher: Phaidon Press Ltd
Country of Publication: GB
Dimensions (cm): 30.2 x 26.1  x 4.2
Weight (kg): 2.22
Edition Number: 1

Earn 108 Qantas Points
on this Book