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Noma

Time and Place in Nordic Cuisine
Ranking8904inEssen und Trinken
BookHardcover
368 pages
English
CHF86.00
Ready for dispatch within 14 working days

Product

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
Details
ISBN/GTIN978-0-7148-5903-3
Product TypeBook
BindingHardcover
Publishing year2010
Publishing date15/09/2010
Pages368 pages
LanguageEnglish
SizeWidth 258 mm, Height 298 mm, Thickness 43 mm
Weight2251 g
Article no.8494043
Rubrics

Content/Review

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

Author

René Redzepi is head chef and owner 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.