NOMA

NOMA Copehagen book available at American Swedish Institute.
NOMA Copehagen book available at American Swedish Institute.
NOMA Copehagen book available at American Swedish Institute.
NOMA Copehagen book available at American Swedish Institute.
NOMA Copehagen book available at American Swedish Institute.
NOMA Copehagen book available at American Swedish Institute.

NOMA

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René Redzepi, chef and co-owner of Noma restaurant in Copenhagen, has been a guest at two of ASI's Nordic Table events.  He has been widely credited with re‐inventing Nordic cuisine and has put Copenhagen on the culinary map when Noma was named the world’s best restaurant four times.  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.

Noma: Time and Place in Nordic Cuisine offers an exclusive insight into the food, philosophy and creativity of René Redzepi. It reveals the first behind the scenes look at the restaurant, Noma, and features over 90 recipes as well as excerpts from Redzepi’s diary from the period leading up to the opening of the restaurant and texts on some the most enigmatic of Noma’s suppliers.  The book includes 200 specially commissioned color photographs of the dishes, unique local ingredients and landscapes from across the Nordic region. It also includes a foreword by the artist Olafur Eliasson.

 

More about Noma and Redzepi:

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 Jukkasjarvi, all painstakingly constructed to express their amazing array of Nordic ingredients. 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 unprecedented level, and in doing so has created an utterly delicious cuisine. 

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