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Noma: Time and Place in Nordic Cuisine [Hardcover]

Olafur Eliasson , Christine Rudolph , Rene Redzepi , Ditte Isager
4.2 out of 5 stars  See all reviews (19 customer reviews)
RRP: 39.95
Price: 24.77 & FREE Delivery in the UK. Details
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Book Description

16 Oct 2010
Rene 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 Jukkasjarvi', 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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Noma: Time and Place in Nordic Cuisine + A Work in Progress: Journal, Recipes and Snapshots
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Product details

  • Hardcover: 368 pages
  • Publisher: Phaidon Press Ltd; Fol Har/Ma edition (16 Oct 2010)
  • Language: English
  • ISBN-10: 0714859036
  • ISBN-13: 978-0714859033
  • Product Dimensions: 10.1 x 11.7 x 1.6 cm
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (19 customer reviews)
  • Amazon Bestsellers Rank: 56,283 in Books (See Top 100 in Books)
  • See Complete Table of Contents

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Product Description

Review

'one of the most idiosyncratic food books ... jaw-dropping photography ... mouth-watering.' The Independent on Sunday 'a vast, beautiful, intensely reflective and philosophical tome full of recipes' The Times Saturday magazine 'Part man, part mushroom, all genius, Mr Redzepi is a true original.' The Independent 'Noma is the most important cookbook of the year.' The Wall Street Journal 'Noma is an international sensation.' The New York Times 'The most innovative and beautiful cookbook of the year.' Washington Post

About the Author

Rene 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

Most Helpful Customer Reviews
13 of 13 people found the following review helpful
4.0 out of 5 stars Brilliant! - But at the same time..... 17 Jan 2011
Format:Hardcover
First off I do think that this book is a masterclass in food photography, recipes (and the writing of them) and landscape photography. The one area for me in which this, otherwise well crafted book, falls apart is the layout. Why on earth did they feel the need to have the photos in one half and the recipes in the other?! Fair enough, if you are going to put the name of the dish on the page as well (see Recipes from a 3 Star Chef Limited Edition for the more user friendly way of doing this), but no - I have to find a certain contents page and then flip back through, though to be fair I do believe the publishers were trying to create some sense of atmosphere and place through doing this.
But I should point out this is the only negative that I can take away from this beautifully crafted book. It really does take you to a time and place through the images of windswept Nordic beaches, and brilliantly natural looking food. It even inspired me to do a few dishes at work inspired by this book and Quay (both of which have consumed my time outside of work).
So to put this down, as some have, just because you can't get your hands on a few handfuls of sea buckthorn, is plain wrong. It is a wonderful book, which gently sweeps you along for the ride (even if you do have to flip a few pages every so often), that fully deserves the praise that has been heaped on it.
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19 of 20 people found the following review helpful
5.0 out of 5 stars Noma 10 Nov 2010
By Sam
Format:Hardcover
This book is ridiculously beautiful. You expect nothing less from Phaidon,
granted, but still, NOMA is quite something. Granted exclusive access to
NOMA archives, including diaries, team profiles, and even with a nice pull
out map of the Nordic region, NOMA is a definite buy for those who want an
inside peek into what was voted the world's greatest restaurant. The
recipes may not be for those who would rather beans on toast as they are
quite elaborate and imaginative. There are of dishes served with flowers,
one recipes involves cooking veal for ten hours (sleep, anyone?), and
another dish involves egg smoke. Sourcing ingredients may take some time,
but should not be a deterrent. As long as you know you won't find
Icelandinc Moss Seaweed in your local, erm, Iceland. But, but, but, NOMA
will inspire you and give you ideas, and still a lot of the recipes can be
followed. The pictures are very exquisite, and if you're aiming to impress
a date with your more delicate side definitely try out something like
`Steamed Egg White and Birch Wine, Wild Mushrooms' which contains
ingredients you should find on most high-streets, and went down a treat at
home last night. The book is quite big, and it's not bad for the coffee
table either, to persuade your friends that you really have advanced from
the days of pasta and pesto.
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2 of 2 people found the following review helpful
5.0 out of 5 stars Fantastic 3 Mar 2011
By 0scar
Format:Hardcover
I bought the book at last after many contemplations. Wish I bought it earlier. Many great ideas that are suitable for a pro kitchen, maybe need adapted to suit a busy enviroment and consistency.
What I find particulary great is the fact that the recipes are seperate on different paper. Text is not easy to read on high gloss photo quality paper. The reference from photo to recipe and vice versa is easy to use. More of these please.
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20 of 24 people found the following review helpful
4.0 out of 5 stars One of if not the Best 29 Oct 2010
By Chris
Format:Hardcover
Noma is one of those cookbooks I buy mainly so I can look at food produced by one of the most exciting and talented chefs on earth rather than actually cook lots of stuff from it. Many people will find the recipes contained within the book heavy going- the ingredients are often hard to come by and the techniques fairly advanced. Although, unlike some other cookbooks (The Fat Duck Cookbook and Alinea for example) at least some of the recipes can be attempted at home. For the price the book is good value for money with stunning photography of all the dishes. My only criticism would be it can be difficult to match the pictures to the recipes as all the pictures are at the front of the book and the recipes at the back. This is not a problem for books like Gordon Ramsey's recipes from a three star chef as it tells you the page number where the recipe is located. Noma does not-you have to find a series of contents pages which then tell you (a) what the dish was on page 100 for example and then (b) the page number where you can find the recipe for that particular dish. Apart from this I would have given it 5 stars.
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8 of 10 people found the following review helpful
2.0 out of 5 stars meh 28 Dec 2011
Format:Hardcover
Yeah, I know there are recipes in the back of this book, but it seems more like a coffee table book than a recipe book. I haven't made any of the recipes in this book, and seriously don't intend to. After reading the recipe for sourdough bread (Bread, Butter and Fat recipe) and recognizing that they skimmed over the process a bit, I have no faith in any of the recipes. It seems to me that this book is design over function, i.e. I have to wonder if recipe instructions are truncated to ensure each recipe fits on one page. .
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4 of 5 people found the following review helpful
Format:Hardcover
Having waited nearly 6 months for my Amazon pre order to arrive I will give a my review:
Noma is fast becoming a household name. The restaurant won the top spot in the San Peligrino World's Best Restaurant awards in 2010, ousting El Bulli from first place. Then there was its recent appearance on Masterchef the Professionals where we were given an insight into the restaurant's ethos of using highly seasonal, often foraged produce and the exquisite precision of their presentation.
Head chef René Redzepi has created a truly unique restaurant that is clearly destined for long term greatness. With the recent release of his cookbook, Time and Place in Nordic Cuisine, maybe we can try to recreate some of this greatness at home.
It's an impressive book that requires two hands to be picked up. There is an introduction by the artist Olafur Eliasson and Redzepi then explains the philosophy behind his two-Michelin-star restaurant. This is followed by over 200 mouthwatering, full page images of the restaurant's dishes, the ingredients and local suppliers. Finally, the book is rounded off with 90 recipes that were created by Redzepi and served at Noma.
The photos are the main attraction in my opinion. I find it a little strange tha lay out of 1st half photos 2nd half recipes but the presentation of the dishes that Noma produces is breathtaking, it's like artwork that you wouldn't really want to destroy by eating. As you'd expect from a Copenhagen-based restaurant that is known for its use of local produce, some of the ingredients in the recipes will be a little hard to source in London, but I'm certainly going to give it a go.

Time and Place in Nordic Cuisine probably isn't the sort of cookbook that you'd reach to one evening for dinner inspiration, but it's a joy to browse through. I'd put it in the coffee table cookbook category.
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Most Recent Customer Reviews
5.0 out of 5 stars Concorde speed
In the afternoon one day, the next day at one a clock a man belt on my door: "Here is a pack from England,
and this after the Concords deaths.
I'm much contended.
Published 1 month ago by Jrn Bech
5.0 out of 5 stars Noma time and place
this book was a Christmas present for my son who is a chef and he was very pleased with it
Published 3 months ago by Esme Morgan
5.0 out of 5 stars Great images
This book has superb illustrations of Nordic food and drink. It is great to sit and browse whilst discovering new ideas and flavours what might be used in your own cooking. Read more
Published 5 months ago by mr r preston
5.0 out of 5 stars Noma: Time and Place in Nordic Cuisine
The "Noma: Time and Place in Nordic Cuisine" book arrived in good time and in good conditionand was exactly as ordered.
Published 16 months ago by Dave
5.0 out of 5 stars GORGEOUS + Inspiring
I must admit, I bought this book for the photography and styling. I haven't tried a single recipe or read a single line so I'll comment on what I did love - the layout,... Read more
Published on 22 Mar 2012 by Holly Becker
5.0 out of 5 stars Beatiful book
Bought it as a present and it was really well received. Beautifully written and presented book. Love the pictures and the unusual recipes. Read more
Published on 2 Jan 2012 by nkehli
3.0 out of 5 stars OK but glad I didn't buy it.
I received Gordan Ramsay *** Chef Recipes from a 3 Star Chef Limited Editiona few years ago and absolutely loved it, it is one of my favourite books! Read more
Published on 7 Dec 2011 by Wannabe Foody
4.0 out of 5 stars A must, but won't get used after first read
Noma: Time and Place in Nordic Cuisine by René Redzepi is the culinary equivalent of one of those books you find in a museum gift shop - impressive, beautiful, inspiring... Read more
Published on 6 July 2011 by Robert E. Connoley
5.0 out of 5 stars A show of art
Genious book. Not so much because of the recipes and such, but the pictures are just excellent! This is more a book that shows art, so if you want recipes, straight forward, steps... Read more
Published on 9 May 2011 by Anne Sofie
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