Time and Place in Nordic Cuisine
Hand signed by René Redzepi. 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 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.
Size: 290 x 250 mm (11 3/8 x 9 7/8 in)
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
René 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 and Noma has taken the number one spot in the World’s 50 Best Restaurants Awards in 2010, 2011 and 2012.
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
NOMA: TIME AND PLACE IN NORDIC CUISINE