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"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." -"The Atlantic"
"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." -"The Atlantic"
Product Description
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.
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Most Helpful Customer Reviews
6 of 6 people found the following review helpful:
4.0 out of 5 stars
Brilliant! - But at the same time.....,
This review is from: Noma: Time and Place in Nordic Cuisine (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.
14 of 15 people found the following review helpful:
5.0 out of 5 stars
Noma,
By
This review is from: Noma: Time and Place in Nordic Cuisine (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.
20 of 23 people found the following review helpful:
4.0 out of 5 stars
One of if not the Best,
By
This review is from: Noma: Time and Place in Nordic Cuisine (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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