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Noma: Time and Place in Nordic Cuisine

By (author) RenÃ© Redzepi, By (photographer) Ditte Isager

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RenÃ© Redzepi has been widely credited with re-inventing Nordic cuisine. His Copenhagen restaurant, Noma, was recognized as the third best in the world by the San Pellegrino Worldâ€™s 50 Best Restaurant awards in 2009 and received the unique â€˜Chefâ€™s Choiceâ€™ award at the same ceremony. 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 NordicÂ terroir. At Noma, which Redzepi created from a derelict 18 th Â Century warehouse in 2003 after previously working at both elBulli and The French Laundry, diners are served exquisite concoctions, such as â€˜Newly-Ploughed Potato Fieldâ€™ or â€˜The snowman from JukkasjÃ¤rviâ€™, all painstakingly constructed to express there amazing array of Nordic ingredients. Redzepiâ€™s fascination with giving his diners a real taste of their foodâ€™s environment extends to serving dishes upon 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 themes of seasonal and regionally sourced, sustainable ingredients to an exquisite level, and in doing so has created an utterly delicious cuisine. NomaÂ is an unprecedented opportunity to learn about Redzepi and Nomaâ€™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 Redzepiâ€™s world will be over 90 of Redzepiâ€™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 Redzepiâ€™s cuisine.

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