PublishedPhaidon, September 2010 |
ISBN9780714859033 |
FormatHardcover, 368 pages |
Dimensions29cm × 25cm × 3.8cm |
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.
At Noma, diners are served exquisite concoctions, 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. This book 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. This view inton Redzepi's world is accompanied by over 90 of his recipes and a series of specially commissioned photographs.
