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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Review
"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"
About the Author
Rene Redzepi (b. 1978) is head chef 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
11 of 11 people found the following review helpful
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.
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.
17 of 18 people found the following review helpful
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.
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.
2 of 2 people found the following review helpful
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.
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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Most Recent Customer Reviews
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 4 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 14 months ago 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 16 months ago by nkehli
2.0 out of 5 stars
meh
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. Read more
Published 17 months ago by jensunnyside
5.0 out of 5 stars
Probably Isn't the sort of cookbook that you'd reach for a dinner...
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. Read more
Noma is fast becoming a household name. Read more
Published 17 months ago by Danny Marbella
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 17 months ago 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 22 months ago 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
5.0 out of 5 stars
noma time and place in nordic cuisine
My son who received the book for christmas loves the book but i have one huge complaint . i bought the book through amazon but from Zizzi at a huge cost of £78 i see now amazon is... Read more
Published on 1 Jan 2011 by madiba
3.0 out of 5 stars
world number 1?
was expecting a little more from this book, found it hard/ annoying that the recipes are kept seperate to the photos at the back of the book. Read more
Published on 8 Dec 2010 by masonpa
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