Hardcover
Condition: brand newformat: hardcoverisbn: 9780714859033publisher: phaidon press overviewnoma: time and place in nordic cuisine is rené redzepi's landmark hardback cookbook, documenting the philosophy and creativity behind his ground-breaking copenhagen restaurant, noma. Featuring over 90 recipes alongside striking photography by ditte isager, this 368-page volume charts the birth of new nordic cuisine and remains one of the most influential restaurant cookbooks of the modern era. A must-have for serious food lovers and aspiring chefs alike. About the bookrené redzepi has been widely credited with re-inventing nordic cuisine, and this book is the definitive record of the ideas that made his restaurant, noma, famous around the world. Housed in a converted 18th-century warehouse in copenhagen, noma was recognised as the third best restaurant in the world at the san pellegrino world's 50 best restaurant awards in 2009, receiving the unique 'chef's choice' award at the same ceremony, before being named the world's number one restaurant the following year. Redzepi operates at the cutting edge of gourmet cuisine, combining unrelenting creativity and remarkable craftsmanship with an innate knowledge of the produce of his nordic terroir. His search for ingredients takes him foraging in local fields, sourcing horse-mussels from the faroe islands and drawing the purest water from greenland. Diners at noma have been served exquisite, painstakingly constructed dishes such ...
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