Smoked quail egg from Noma photographed by Ditte Isager
Smoked quail egg from Noma photographed by Ditte Isager

'Noma: Time and Place in Nordic Cuisine' shortlisted for the James Beard Foundation Awards

René Redzepi's book about the number one restaurant in the world is nominated for two prestigious awards

René Redzepi's book Noma: Time and Place in Nordic Cuisine has been shortlisted in the James Beard Foundation Awards within two categories.

Established in 1990, the awards celebrate excellence and achievement among chefs, journalists and broadcasters, authors, restaurant architects and designers, and food professionals.

Clearly Noma is having a moment; not only was the two Michelin star restaurant voted the best in the world at the San Pellegrino World's 50 Best Restaurants Awards, now the book is also up for best cookbook of the year at New York's prestigious James Beard Foundation Awards, in two categories: Cooking from a Professional Point of View and Photography.

Redzepi - the renowned head chef and co-founder of Copenhagen-based restaurant Noma - is credited with reinventing Nordic cuisine. His culinary philosophy favours locally-sourced, sustainable and fresh produce, which always refers to and reflects the Nordic landscape. Phaidon's publication Noma: Time and Place in Nordic Cuisine perfectly marries Redzepi's creative and unique recipes with stunning photography.

The 55 category winners of these food and beverage awards - deemed the 'Oscars of the food world' by _Time_magazine - will be announced on 6 May at the James Beard Foundation Book, Broadcast & Journalism Awards Dinner, in New York City.

 

See for yourself why Noma: Time and Place in Nordic Cuisine deserves these awards.