With ‘Noma: Time and Place in Nordic Cuisine’ you will amaze your family and friends at each dinner party again and again. This, we like to call it the bible, books offers an insight into the food philosophy and creativity of Noma restaurant in the beautiful city of Kopenhagen (Denmark). The book is worth every penny since it offers an exclusive look at one of the most interesting restaurants in the world, Noma, and its influential head chef René Redzepi. To jumpstart the foodie in you it includes over 90 recipes, each created by Redzepi and served at Noma, recipes that reveal the philosophy and processes behind theMichelin-starred Copenhagen restaurant. Details of Redzepi’s reinvention of Nordic cuisine, his obsession with fresh and local produce from across Scandinavia, his continuous search for new ingredients and his never-ending experimentation are an endless inspiration.
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. www.phaidon.com