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In the course of only a few years, NOMA restaurant, situated on the Christianshavn waterfront, with a truly spectacular view of Copenhagens harbor, has managed to establish its incontrovertibly solid position as one of our days finest culinary spots not only in Denmark but also among the wide worlds epicurean wonders. Ever since NOMA opened its doors in November 2003 and invited its first guests to partake in the innovative kitchens modern and overwhelmingly convincing interpretations of saliently Nordic cuisine, NOMAs progenitors, Claus Meyer and René Redzepi, have been working energetically and assiduously to carve out a place for the Nordic region on the gastronomic world map with all the same matter of course as is afforded Spain, Italy and France. In this book, René Redzepi generously shares some of his favorite recipes, which follow the course of the changing seasons and take their mark in wild mushrooms, herbs, berries and other inspiring raw ingredients found in the natural environment of the Nordic countries. He carries us along and involves us in the way of thinking seated behind each of the books recipes. We also have a chance to listen to René Redzepis and Claus Meyers accounts about how the whole project was launched. At the outset, NOMA was an idea which sounded to many like an impossible dream. It eventually proved to be an idea that would blossom into an exemplary prototype worthy of admiration. All of the dishes and the natural settings have been exquisitely photographed by Ditte Isager.
In the course of only a few years, NOMA restaurant, situated on the Christianshavn waterfront, with a truly spectacular view of Copenhagens harbor, has managed to establish its incontrovertibly solid position as one of our days finest culinary spots not only in Denmark but also among the wide worlds epicurean wonders. Ever since NOMA opened its doors in November 2003 and invited its first guests to partake in the innovative kitchens modern and overwhelmingly convincing interpretations of saliently Nordic cuisine, NOMAs progenitors, Claus Meyer and René Redzepi, have been working energetically and assiduously to carve out a place for the Nordic region on the gastronomic world map with all the same matter of course as is afforded Spain, Italy and France. In this book, René Redzepi generously shares some of his favorite recipes, which follow the course of the changing seasons and take their mark in wild mushrooms, herbs, berries and other inspiring raw ingredients found in the natural environment of the Nordic countries. He carries us along and involves us in the way of thinking seated behind each of the books recipes. We also have a chance to listen to René Redzepis and Claus Meyers accounts about how the whole project was launched. At the outset, NOMA was an idea which sounded to many like an impossible dream. It eventually proved to be an idea that would blossom into an exemplary prototype worthy of admiration. All of the dishes and the natural settings have been exquisitely photographed by Ditte Isager.
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