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Time and Place in Nordic Cuisine
Phaidon Press
October 2010
On Sale: October 13, 2010
320 pages ISBN: 0714859036 EAN: 9780714859033 Hardcover
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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.
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 Jukkasjärvi , all 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.
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
exquisite level, and in doing so has created an utterly
delicious cuisine. Noma 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. Accompanying this
insight into Redzepi s world will be over 90 of Redzepi s
recipes, by far the most comprehensive collection ever
published. The book will also feature a series of specially
commissioned photographs, illustrating the food and
atmosphere of Noma, as well as the Nordic environment that
lies at the heart of Redzepi s cuisine.
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