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Noma: Time and Place in Nordic Cuisine [Hardcover]

René Redzepi
4.2 out of 5 stars  See all reviews (5 customer reviews)
List Price: CDN$ 59.95
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Book Description

Oct. 4 2010

"Noma is the most important cookbook of the year." – The Wall Street Journal

René Redzepi has been widely credited with re‐inventing Nordic cuisine. His Copenhagen restaurant, Noma, was recognized as the #1 best in the world by the San Pellegrino World’s 50 Best Restaurant awards in April 2010 after receiving the "Chef’s Choice" award 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 Jukkasjarvi, all painstakingly constructed to express their amazing array of Nordic ingredients. 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 unprecedented level, and in doing so has created an utterly delicious cuisine. At the age of 32, Redzepi is one of the most influential chefs in the world.

Noma: Time and Place in Nordic Cuisine will offer an exclusive insight into the food, philosophy and creativity of René Redzepi. It will reveal the first behind the scenes look at the restaurant, Noma, and will feature over 90 recipes as well as excerpts from Redzepi’s diary from the period leading up to the opening of the restaurant and texts on some the most enigmatic of Noma’s suppliers. The book will include 200 new specially commissioned color photographs of the dishes, unique local ingredients and landscapes from across the Nordic region. It will also include a foreword by the artist Olafur Eliasson.


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Review

"Noma is an international sensation." – The New York Times

"René 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." – The Atlantic

"Noma is the most important cookbook of the year." – The Wall Street Journal

About the 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.


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Customer Reviews

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Most helpful customer reviews
6 of 7 people found the following review helpful
5.0 out of 5 stars culinary art, not tomorrow's dinner recipe April 20 2011
By A.J.
Format:Hardcover
As some reviewers seem irked by the impracticality of this book as a recipe source I'd like to first point out that this is not a cookbook in the sense of "The Joy of Cooking", just like not every book about art is a manual for how to draw. In fact, the comparison to an art book is particularly apt considering this book is published by Phaidon Press, a publishing house primarily specializing in beautiful visual arts volumes. And "NOMA - Time and Place in Nordic Cuisine" is to culinary art what their Stephen Shore road trip book is to American photography of the 70s. It captures a cultural moment in a specific niche of artistic expression, from the perspective of one iconic artist. As such it is a gorgeous book from the hand drawn map at the front, to the ethereal photographs of both food and the landscape they connect with (in this case quite literally), to the fascinating story of the world's best restaurant and the creative process of its chef. Yes, it does include recipes, and while they would be exceedingly difficult to replicate, even in a professional kitchen (they would not only require ingredients impossible to acquire normally but also the use of precise thermometers, sous-vide cookers and Pacojet processors), they do provide inspiration and some of their elements could be somewhat loosely adapted by home cooks. But following any of these recipes to the letter would run contrary to everything it's trying to express about respecting the origins of ingredients, adapting to seasonal rhythms and sourcing locally in a creative and culturally meaningful way. Don't buy this book thinking you can replicate its dishes. It is a culinary art book, with the emphasis on art. With that distinction in mind, enjoy it - it is gorgeous and inspiring.
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5.0 out of 5 stars Big fan Oct. 19 2014
Format:Hardcover|Verified Purchase
Had this before. Purchased the Journals and needed this again. Such a creative influence. Redzepi challenges the reader to think about food in so many ways.
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5.0 out of 5 stars Best.Book.Ever. Aug. 20 2011
By Misiu
Format:Hardcover
Of all the cookbook that I own I would have to say that this is one the best, inspiring, and uplifting cookbooks of all time. Buy it NOW!
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1 of 3 people found the following review helpful
5.0 out of 5 stars Awesome Oct. 31 2010
By Alex_CS
Format:Hardcover
as the title of the review... the book it self, physically is AWESOME, and the content is a whole journey, as a culinary student, i just can say WOW
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3 of 28 people found the following review helpful
1.0 out of 5 stars The emperor's new cookbook Jan. 14 2011
Format:Hardcover
It would probably be really 'fine dining" of me to say this book was great, but unless you plan on creating the carbon footprint of the Alberta Tar Sands to fly in the authentic 'locavore' Scandiavian ingredients(and you have 15 hours to create the meal), I have to say it's laughably unusable. My friends and I enjoyed looking at the pictures, though. Especially the dish that resembled drywall chunks in a smear of phlegm with a sprig of grass.
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