noma
Dear Friends,

Welcome to the Noma page at Phaidon. Get inside the mind of René Redzepi and behind the scenes at Noma with these two beautiful books.

Three books in one, a journal, recipe book and flick book, A Work in Progress recounts the day-to-day life at Noma – from the trials of developing new dishes to the successes that come with winning the 50 Best Restaurant award

In our first book, Noma, immerse yourself in the history, philosophy, sourcing of ingredients and the experimentation behind the dishes and the cultural significance of dining at Noma.

Look inside the books below. Enjoy!

Warm regards,

Team Noma
noma

▲ Click above to view all 20 images

Journal, Recipes and Snapshots

René Redzepi

Price: USD$59.95 USD$38.97



  • Contains a 60,000 word journal touching upon food and cooking, plus themes of more general appeal such as creativity, ambition and collaboration
  • Contains over 100 new recipes from the world’s best restaurant accompanied by images by acclaimed photographer, Ditte Isager
  • Contains never before seen behind the scenes candid imagery of René Redzepi and his team

Hardback | English


Shipping to United States of America is USD$5.00 and will take approximately 6-7 business days


Need help?

ABOUT WORK IN PROGRESS

René Redzepi committed to writing a journal for an entire year to reflect on this question and the result is A Work in Progress: Notes on Food, Cooking and Creativity.

Three books in one, a journal, recipe book and flick book, A Work in Progress recounts the day-to-day life at Noma – from the trials of developing new dishes to the successes that come with winning the 50 Best Restaurant award. While the journal is the book’s heart, it is supported by the recipe book containing 100 brand new recipes and the flick book of 200 candid images which provide a stunning, and often humorous, insight into the inner workings of the restaurant and it’s talented team of chefs.

Reflective, insightful and compelling, René interweaves observations on creativity, collaboration and ambition making A Work in Progress of interest to food lovers and general readers alike.

  Journal:

Format: Paperback
Size: 220 x 175 mm
Pages: 216 pp
Illustrations: 15 colour illustrations

Recipes:

Format: Hardback
Size: 270 x 220 mm
Pages: 240 pp
Illustrations: 115 colour photographs

Snapshots:

Format: Flexibound
Size: 140 x 90 mm
Pages: 192 pp
Illustrations: 188 colour photographs

 

▲ Click above to view all 14 images

Time and Place in Nordic Cuisine

René Redzepi

Price: USD$59.95 USD$38.97

This edition is temporarily out of stock



  • An exclusive look at one of the most interesting restaurants in the world, Noma, and its influential head chef René Redzepi (b.1978)
  • Includes over 90 recipes, each created by Redzepi and served at Noma
  • Reveals the philosophy and processes behind the two-Michelin-starred Copenhagen restaurant
  • Details Redzepi’s reinvention of Nordic cuisine, his obsession with fresh and local produce from across Scandinavia, his continuous search for new ingredients and his never-ending experimentation
  • Over 200 specially commissioned photographs showing finished dishes, the local ingredients, the restaurant’s suppliers and the inspiring Nordic landscape
  • With an introduction by the artist Olafur Eliasson

Hardback | English


Shipping to United States of America is USD$5.00 and will take approximately 6-7 business days


Need help?

ABOUT NOMA: TIME AND PLACE IN NORDIC CUISINE

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.

  Format: Hardback
Size: 290 x 250 mm
Pages: 320 pp
Illustrations: 200 colour illustrations

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

'The hottest topic in the food world. While Noma is all about Nordic cuisine, its philosophy is about the cuisine of wherever you are.'
- Kitchen Daily

'A gorgeous cookbook... spectacular. "NOMA" is going to influence another generation of cooks.'
- The Atlantic