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Noma: Time and Place in Nordic Cuisine Hardcover – 16 Oct 2010


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Product details

  • Hardcover: 368 pages
  • Publisher: Phaidon Press; Fol Har/Ma edition (16 Oct. 2010)
  • Language: English
  • ISBN-10: 0714859036
  • ISBN-13: 978-0714859033
  • Product Dimensions: 26 x 4.1 x 29.8 cm
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (26 customer reviews)
  • Amazon Bestsellers Rank: 82,403 in Books (See Top 100 in Books)
  • See Complete Table of Contents

More About the Author

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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

René 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

4.4 out of 5 stars
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Most Helpful Customer Reviews

15 of 15 people found the following review helpful By monkey duster on 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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20 of 21 people found the following review helpful By Sam on 10 Nov. 2010
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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4 of 4 people found the following review helpful By 0scar on 3 Mar. 2011
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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22 of 26 people found the following review helpful By Chris on 29 Oct. 2010
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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10 of 12 people found the following review helpful By Amazon Customer on 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 By Danny Marbella on 18 Dec. 2011
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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