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Time and Place in Nordic Cuisine
Ranking8743inEssen und Trinken
BookHardcover (linen)
354 pages
Ready for dispatch within 1-2 working days


Cover TextAn exclusiv look at one of the most innovative restaurants in the world, Noma, and ist influential head chef René Redzepi (b.1978).
SummaryReveals the philosophy and processes behind the two-Michelin-starred Copenhagen restaurant, includes over 90 recipes, each created by Redzepi and served at Noma
Product TypeBook
BindingHardcover (linen)
FormatCloth over boards
Publishing year2010
Publishing date15/09/2010
Pages354 pages
SizeWidth 258 mm, Height 298 mm, Thickness 43 mm
Weight2251 g
Illustrationss/w. Abb.
Article no.8494043


Table of ContentThe book will consist of a foreword by the Danish artist Olafur Eliasson, an introduction by food journalist Rune Skyum-Nielsen, over 90 of Rene Redzepi's recipes and descriptions of the suppliers of Noma's produce and the methods of obtaining them.
Critique"Noma is an international sensation." - Frank Bruni, "The New York Times ""Rene is a master locavore--the most intense and ingenious I've ever met." - Jeffrey Steingarten, "Vogue""The hottest topic in the food world. While Noma is all about Nordic cuisine, its philosophy is about the cuisine of wherever you are." - Mark Bittman, "Kitchen Daily"A gorgeous cookbook...spectacular. "Noma" is going to influence another generation of cooks....more


René Redzepi, geboren 1978, ist Küchenchef des Kopenhagener Restaurants Noma und weithin anerkannt als einer der einflussreichsten Köche auf internationalem Parkett. Im Noma, das 2010 zum besten Restaurant der Welt gekürt wurde, entwickelte er eine innovative nordische Küche mit besonderem Schwerpunkt auf regionalen Spezialitäten.