Description
Book SynopsisAn insight into the food philosophy and creativity of Noma restaurant.
Trade Review"Yesterday Dana pondered whether it's OK for a cookbook to be so pretty and so impressive that you're afraid to bring it into the kitchen. Noma is one book that might fall into that category. In fact, I would guard it with my life from kitchen stains!"—thekitchn.com
"Rene is a master locavore - the most intense and ingenious I've ever met."—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."—Kitchen Daily
"A gorgeous cookbook... Spectacular. Noma is going to influence another generation of cooks."—The Atlantic
"Outstanding photographs that give a real feel for the location."—BBC Good Food magazine
"Evocative and informative... Leaves you hungry for another visit."—Time Out
"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
"Since René Redzepi's legendary Copenhagen restaurant Noma closed last year, this 2010 cookbook is kind of a collector's item."—New York Magazine Online
Table of ContentsThe book will consist of a foreword by the Danish artist Olafur Eliasson, an introduction by food journalist Rune Skyum-Nielsen, over 90 of Rene Redzepi's recipes and descriptions of the suppliers of Noma's produce and the methods of obtaining them.
