Search results for ""Author René Redzepi""

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Book SynopsisThe world-famous chef René Redzepi's intimate first-hand account of a year in the life of his renowned restaurant, nomaTrade Review"Insightful... The creative workings inside the head chef's mind to the highs and lows that came with running a restaurant with such a huge amount of expectation riding on it... A journal peppered with humour and the warmth of team spirit. However, it's not all self-reflection. Fans will also get the chance to roll up their sleeves and cook. Twenty recipes close the book polished off with some incredible photography by Ditte Isager."—FineDiningLovers.com"A surprisingly personal journal of a year at the original Noma and 100 recipes."—The New York Times

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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 OnlineTable 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.

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Book Synopsis'This is great family cooking: inviting, achievable and simply delicious.' Nigel Slater'This book is full of ideas, enthusiasm, flavour - and heart.’ Nigella Lawson'A wonderful collection of everyday home-cooked meals.' Jamie OliverBring love and deliciousness into your kitchen.Inspired by her own childhood and life-long love of food, Nadine Levy Redzepi has created a personal and inviting notebook of recipes that bring her family together around the kitchen table. Nadine talks you step-by-step through each recipe with warmth, encouragement and detailed instructions. Nadine ensures that home cooking always feels relaxed and enjoyable and your kitchen becomes the heart of your home, no matter your skill or confidence level.Downtime is the wonderful, simple food that Nadine and the Redzepi family share.Table of Contents 1: Foreword be Rene Redzepi 2: Introduction 3: The Downtime Pantry 4: Tools and Equipment 1: Starters 1: Homemade crisps with anchovy hummus 2: Crisps with salmon tartare 3: Sweet potato crisps with black bean dip 4: Potato skins with salmon roe 5: Brussels sprouts and potato cups with beurre blanc sauce and roe 6: Mashed potatoes and greens with salt-cured egg yolk 7: Sweet potato cakes with cumin beetroot and salted yoghurt 8: Green asparagus with poached egg 9: Globe artichokes with herb dip 10: Qual’s eggs with porcini mayonnaise 11: White asparagus with truffle sauce 12: Butter-fried bread with tomatoes 13: Turmeric-fried bread with herbed aubergine 14: Chicken livers and avocado on rye bread 15: Deep-fried aubergine with ricotta and sage 16: Breaded tomatoes with mascarpone and sardines 17: Leeks with vinaigrette, bacon and pine nuts 18: Clams with garlic and toasted breadcrumbs 19: Cold prawns in horseradish cream 20: Jerusalem artichokes and almond milk soup 2: Mains 1: Baked salmon with thyme and thin potatoes 2: Salt-crusted sea bass with green beans 3: Baked cod with crushed tomatoes and green olives 4: Roasted ratatouille with orzo 5: Aubergine gratin 6: Seal the deal pasta 7: Spaghetti with fresh tomato and basil sauce 8: Pasta with meat sauce 9: Spaghetti with mussel sauce 10: Fusilli with spicy chicken liver sauce 11: Lasagne with sausage meatballs 12: Duck breast rice bowl with tomatoes and cucumbers 13: Quinoa salad with spiced onions 14: Butternut squash and carrot soup 15: Yucatan stew with roasted chilli salsa 16: Warm potatoes with greens and herbs 17: Porridge with wild mushrooms and eggs 18: Gingered chicken broth with fennel and soy egg 19: Savoury sweet potato tart 20: Kale and mushroom carbonara 21: Cheese ravioli with brown butter eggs yolks, parmesan and sage 22: Japanese omelette with fried sticky rice 23: Monkfish with lemon sauce and peas 24: Skirt steak with oven-fried garlic potatoes and herbed pan sauce 25: Portuguese pork chops and rice 26: Middle eastern beef and lentils 27: Marinated lamb with pitta and hummus 28: Gyoza 29: Breaded fish fillets with broccoli 30: Tonkatsu chicken with caramelised carrots 31: Danny’s fried chicken with spiced rice 32: Roasted baby back ribs and sweet potatoes 33: Roast chicken and potatoes with garlic and thyme 34: Porchetta pork belly with truffles 35: Beef-glazed celeriac with buttermilk sauce 36: Pot-roasted cauliflower with sesame crème fraiche 37: Mussels with choizo 38: Braised pork cheek ragu 39: My mother’s chicken curry 40: Lamb curry with rice and raita 3: Desserts 1: Three-fruit crumble 2: Danish apple dessert 3: Old-fashioned apple tart 4: Apricot tart with frangipane 5: Do-it-all cake 6: Brandied plum cake 7: Danish dream cake 8: Double-hazelnut praline cake 9: Almond cake 10: Giant macaron cake 11: NYC cheesecake 12: Panna cotta caramel 13: Vanilla bean ice cream 14: Sugar-cured egg yolk in a meringue cloud 15: Frozen avocado cake 16: My tiramisu 17: Chocolate chunk cookies 18: Brownies with flaky salt and white chocolate 19: Walnut crescents 10: Walnut squares 21: Coconut tops 5: Acknowledgements 6: A Life in the Home Kitchen 7: Index

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Book SynopsisThe world's most influential chef redefines the possibilities of a restaurant cookbook by sharing new techniques for fermentation-the "secret sauce" behind every dish at Noma, the world's leading restaurant, and one of the most important food topics today-and offering revolutionary knowledge and original recipes for home cooks and professional chefs alike.New York Times BestsellerNamed one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater, and moreNamed one of the Best Cookbooks to Give as Gifts by Food & Wine, Bon Appétit, Esquire, Field & Stream, New York Magazine's The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious, and more"An indispensable manual for home cooks and pro chefs." -WiredAt Noma-four times named the world's best restaurant-every dish includes some form of fermentation, whether it's a bright hit of vinegar, a deeply savoury miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma's extraordinary flavour profiles. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant's acclaimed fermentation lab, share never-before-revealed techniques to creating Noma's extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And-perhaps even more important-it shows how to use these game-changing pantry ingredients in more than 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it's about to be taken to a whole new level.Trade Review"A significant [marker of] culinary culture. . . . A fresh set of transformative cooking fundamentals . . . [that] make ferments something cooks reach for as readily as salt." -The New York Times "An indispensable manual for home cooks and pro chefs." -Wired "[A] window into the magic . . . of what is arguably the most famous restaurant in the world." -Food Wine "The Noma Guide to Fermentation is the scientifically geekiest, the most modern and the most radical [of fermentation guides]. It's also one of the most illuminating. I'm someone who has all manner of Ball jars and mothers bubbling under her kitchen sink, but this book helped me to finally understand the processes involved. . . . Each recipe is accompanied by ideas for what to actually do with the stuff, bending the mind further to open new food pathways." -The New York Times Book Review "This book on fermentation is the master class." -Eater, The Best Cookbooks of Fall 2018 "Poised to become an essential tome in professional and home kitchens." -San Francisco Chronicle "The Noma Guide to Fermentation is really something special. . . . It's a great beginner's overview and it's also creative and artistic, and I really recommend checking it out." -The Splendid Table "Refreshingly accessible." -Grub Street, The Best New Fall Cookbooks "A stunningly detailed guide to fermentation, offering home cooks and curious eaters an unprecedented glimpse into the fascinating mechanics of the centuries-old technique, with recipes. The Noma Guide to Fermentation is a landmark work that makes the biochemical process newly accessible, and, dare we say it, fun." -FoodandWine.com "What the book makes clear is that [Redzepi's] secret isn't fermentation, it is the ways in which he's elevated it to a fine art. . . . Penned with the lightness, humor and journalistic acumen of a Michael Pollan tome." -Modern Farmer "Approachable recipes that home cooks can use to add nuance to their cooking." -Fine Cooking "A wildly practical and fascinating examination of one of the world's oldest methods of food preservation." -Publishers Weekly, starred review "An edible chemistry experiment. . . . Fascinating reading for armchair cooks - or a novel challenge for intrepid culinary adventurers." -Christian Science Monitor "Something for the true food nerd (and I mean that in the most complimentary way). . . . The recipes are fascinatingly inventive, and the processes behind those recipes are written in a style that makes a novice like me feel like he could give it a go." -FieldandStream.com "Without question, you need this book. Even if you already have a basic understanding about lacto-fermenting; fermenting kombucha, vinegar, and working with koji; and making your own vinegars, this volume is a treasure trove of inspiration. . . . Beyond the fermentations themselves, Redzepi and Zilber share clever ideas for using each ingredient, such as a blended fermented blueberry paste to smear on fresh corn [and] a coffee kombucha soaked into ladyfingers for tiramisu. . . . Indispensable." -Plate, The Best Fall 2018 Cookbooks "A new way to create the building blocks of great dishes that will really set your cooking apart." -Robb Report, The 6 Cookbooks You'll Want to Add to Your Shelf This Fall "[Redzepi's] influence on the food world is unparalleled. . . . Once dubbed the 'Locavore Hero' for popularizing the local food movement and foraged foods, Redzepi now believes that the future of Noma as well as the food industry is clearly fermented. . . .The Noma Guide to Fermentation aims to promote the creative new flavor profiles yielded by fermentation as well as propel the idea that fermentation can actually make cooking easier. . . . [It's] the home cook's new favorite food hack." -Forbes.com "Perfect for every experience level of readers interested in fermentation." -Mother Earth News "In the detailed, intelligent Noma Guide to Fermentation . . . accessibility is the goal. . . . What's astounding about this book, coming from Noma, is that the recipe for lacto fermented blueberries is simple, easy, well laid out, presented with options (like many of the recipes here) based on your preferences or available equipment. Most recipes are followed by suggestions that seem delicious, and again, astoundingly sane." -The Daily Beast "If you're eager to dive into the wonderful, funky world of fermented food (and you should be, as the effects on your health and taste buds will be nothing short of extraordinary), this book will be your new go-to guide." -Mind Body Green, The 10 Best Healthy Cookbooks for Fall "Can be achieved at home. Honest. . . . A massive amount of thought has been put into the writing and the layout of this book and it is clear that a lot of heart has gone into it, too. To be privy to such an extensive and in-depth knowledge of fermentation from these two is an incredible benefit." -New York Journal of Books "Techniques for achieving the tangy, deeply savory, overall extraordinary flavor that fermentation can bring to a dish." -Epicurious "Highly original. . . . Throw yourself into it and the rewards are many. The book comes alive when it lists ways to serve and share the end results-black garlic, for instance, can be slathered on crusty grilled sourdough bread, tossed with pastas and pesto, or turned into a black onion soup. . . . All-embracing, nerdy, driven, cultish and compelling." -Australian Financial Review "[Reveals] the foodie secret of the world's top chef. . . . Promises to be the canonical western work on microbial terroir." -The Times (London) "An indispensable glimpse into how the four-time world's best restaurant approaches fermented foods, all adapted for the home kitchen. . . . Once you've made your first ferment, you'll understand first-hand how intuitive the methods are and how applicable they are to limitless raw ingredients." -National Post (Canada) "With The Noma Guide to Fermentation, Rene and his team have written the definitive guide to creating fermented foods. We're all smarter for the years of research that went into this book, and I'm thrilled that home cooks and professionals alike have access to this information." -David Chang, chef/founder of Momofuku "Rene Redzepi and the Noma team bring extraordinary creativity to the ancient and universal practice of fermentation. Accessible enough for novices, The Noma Guide to Fermentation is sure to elevate the practices of those of us already enchanted with the vast realm of fermentation." -Sandor Katz, award-winning author of The Art of Fermentation "After reading The Noma Guide to Fermentation, I want to lacto-ferment every single thing in sight! A whole new world of ideas has been opened. As ever, Rene and his Noma team generously share their knowledge of their initial fermentation 'accidents' and how the alchemy of mold, yeast, and bacteria can completely transform one's cooking." -Kylie Kwong, chef and co-owner of Billy Kwong "The Noma Guide to Fermentation gathers detailed recipes for the restaurant's most successful discoveries, documents the current state of the craft they've helped advance, and offers a superb introduction for chefs and home cooks alike to the practicalities and pleasures of cooking with microbes." -Harold McGee, award-winning author of On Food and Cooking "The science lab at Noma is the perfect culinary incubator to take on an in-depth study of fermentation. I am thrilled that Redzepi and Zilber have given us access to their diligent research as they offer us the recipes for their most successful, and delicious, results!" -Alice Waters, author of The Art of Simple Food

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Book SynopsisWinner, 2019 IACP Award for Best Book of the Year in Food MattersNamed one of the Best Food Books of the Year by The New Yorker, Smithsonian, The Boston Globe, The Guardian, and moreMAD Dispatches: Furthering Our Ideas About Food Good food is the common ground shared by all of us, and immigration is fundamental to good food. In nineteen thoughtful and engaging essays and stories, You and I Eat the Same explores the ways in which cooking and eating connect us across cultural and political borders, making the case that we should think about cuisine as a collective human effort in which we all benefit from the movement of people, ingredients, and ideas. An awful lot of attention is paid to the differences and distinctions between us, especially when it comes to food. But the truth is that food is that rare thing that connects all people, slipping past real and imaginary barriers to unify humanity through deliciousness. Don’t believe it? Read on to discover more about the subtle (and not so subtle) bonds created by the ways we eat. Everybody Wraps Meat in Flatbread: From tacos to dosas to pancakes, bundling meat in an edible wrapper is a global practice. Much Depends on How You Hold Your Fork: A visit with cultural historian Margaret Visser reveals that there are more similarities between cannibalism and haute cuisine than you might think. Fried Chicken Is Common Ground: We all share the pleasure of eating crunchy fried birds. Shouldn’t we share the implications as well? If It Does Well Here, It Belongs Here: Chef René Redzepi champions the culinary value of leaving your comfort zone. There Is No Such Thing as a Nonethnic Restaurant: Exploring the American fascination with “ethnic” restaurants (and whether a nonethnic cuisine even exists). Coffee Saves Lives: Arthur Karuletwa recounts the remarkable path he took from Rwanda to Seattle and back again.Trade Review“These essays—by an all-star lineup of writers . . . are concrete and eye-opening, touching on how food affects (and is affected by) migration, immigration, war, flight, history, and home.” —The New Yorker, The Best Food Books of 2018“You and I Eat the Same . . . will engross you, open up your mind, and inspire a feeling of interconnectedness.”—Bon Appétit “An impressive collection of essays and stories about how food connects people across political lines and cultural borders. . . . René Redzepi penned the foreword, and . . . promotes the idea of venturing outside one’s culinary comfort zone. Hear, hear!”—Smithsonian, The Ten Best Books About Food of 2018 “Each one of its stories [shed] light on the ways food can establish common ground. . . . A gentle manifesto. Buy it for anyone for whom food means more than ‘what’s for lunch.’ ”—The Guardian, The 20 Best Food Books of 2018 “A welcome message.”—Boston Globe, The Best Cookbooks of 2018 “This collection of 18 thought-provoking essays and stories . . . demonstrates how food and cooking connect communities and the power of immigration in a global food community. It’s a lovely way to discover how international the love of fried chicken really is, and the value in getting out of your comfort zone.”—Plate, The Year’s Best Books About Food and Restaurants “A laser-accurate shot of urgency. . . . Ying stitches together a memorable anthology of stories and essays with the goal of delivering a simple message: Humanity is on top of its game when it’s inclusive, and exhibit A is our culinary history.”—Austin Chronicle “Explore[s] the ways in which immigration is key to creating good food. It argues that cuisine is a shared global, collective human endeavor enhanced by the sharing of ideas, people, and ingredients. Food is essential in bringing us together.”—Epicurious “This book looks to food to connect and heal us.”—NewWorlder.com, Essential Reading “This incredible collection of stories, research, and ideas proves that food touches everything . . . and had me reaching for my notebook to write down all the aha moments about the power of food to change the world.”—José Andrés “This collection of essays and reflections reminds us that what we eat and how is not only an expression of our identity, but it can also constitute a link to connect to other people and cultures.”—Fabio Parasecoli, professor of food studies at NYU“These essays—by an all-star lineup of writers . . . are concrete and eye-opening, touching on how food affects (and is affected by) migration, immigration, war, flight, history, and home.” —The New Yorker, The Best Food Books of 2018“You and I Eat the Same . . . will engross you, open up your mind, and inspire a feeling of interconnectedness.”—Bon Appétit “An impressive collection of essays and stories about how food connects people across political lines and cultural borders. . . . René Redzepi penned the foreword, and . . . promotes the idea of venturing outside one’s culinary comfort zone. Hear, hear!”—Smithsonian, The Ten Best Books About Food of 2018 “Each one of its stories [shed] light on the ways food can establish common ground. . . . A gentle manifesto. Buy it for anyone for whom food means more than ‘what’s for lunch.’ ”—The Guardian, The 20 Best Food Books of 2018 “A welcome message.”—Boston Globe, The Best Cookbooks of 2018 “This collection of 18 thought-provoking essays and stories . . . demonstrates how food and cooking connect communities and the power of immigration in a global food community. It’s a lovely way to discover how international the love of fried chicken really is, and the value in getting out of your comfort zone.”—Plate, The Year’s Best Books About Food and Restaurants “A laser-accurate shot of urgency. . . . Ying stitches together a memorable anthology of stories and essays with the goal of delivering a simple message: Humanity is on top of its game when it’s inclusive, and exhibit A is our culinary history.”—Austin Chronicle “Explore[s] the ways in which immigration is key to creating good food. It argues that cuisine is a shared global, collective human endeavor enhanced by the sharing of ideas, people, and ingredients. Food is essential in bringing us together.”—Epicurious “This book looks to food to connect and heal us.”—NewWorlder.com, Essential Reading “This incredible collection of stories, research, and ideas proves that food touches everything . . . and had me reaching for my notebook to write down all the aha moments about the power of food to change the world.”—José Andrés “This collection of essays and reflections reminds us that what we eat and how is not only an expression of our identity, but it can also constitute a link to connect to other people and cultures.”—Fabio Parasecoli, professor of food studies at NYU

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Book SynopsisTacopedia is an encyclopaedic tribute to the vibrancy of Mexican taco culture. Explore one of Mexico's most popular culinary traditions through 100 recipes accompanied by interviews, street and food photography, illustrations, graphics, and maps that bring the full story behind each taco to life.Trade Review"Everything you ever wanted to know and more about the beloved taco." —TODAY Show"A one-stop shop for everything you would want and need to know about tacos." —Latin Times"Que Rico! The where, what and how of a Mexican staple." —Travel & Leisure"Epic... an essential read."—LA Weekly"Contains the secrets and origins of popular Mexican foods." —BBC News"everything anyone might ever need to know about tacos" —Eater.com"the obsessive, comprehensive guide to Mexico's taco culture... vibrantly designed." —Eater.com"Tacopedia is the book you need to read" —Trend Hunter"Tacos aren't my favorite, but this did make me want to eat Mexican food" —The New York Times Style Magazine"a mouth-watering tour of Mexico's taco culture... Tacopedia doesn't just teach the reader to appreciate the taco - it makes them hungry, too" —NPR"Phaidon's definitive taco manual" —The Huffington Post"After reading Tacopedia, we fell in love again, too" —LA Weekly"Tacopedia is ideal for food lovers, cooks, and anyone interested in Mexican culture" —Tastebook"While there are many excellent books about Mexican cuisine, nothing comes close to the Tacopedia when it comes to tacos. ...a pure joy to read" —Food Crafters"stunning photographs... everything you need to know about this Mexican staple" —Sphere"if you love tacos, or know somebody who does...pick up a copy of this book. It's pretty awesome" —The Manual"Sandwiches are just a poor relation to tasty Mexican tacos... If you think several hundred pages of taco wordage is overkill then you have not been eating the right tacos" —The Independent"Tacopedia' has captured the imagination of some of the world's top chefs... Described as the ultimate reference on taco culture, Tacopedia lives up to its description. ...indispensable... Every image adds to the story of the taco... The book's paperback nature emphasizes that it should be used, not shown off" —Restaurant"brilliant, exhaustive and epic, the only guide you'll ever need to Mexican hand-held heaven ...delicious. A masa-scented masterpiece" —Mail on Sunday"A wonderful encyclopedia of tacos." —NPR Pop Culture Happy Hour"It's got just about every scrap of information you might want on tacos. But while it's encyclopedic in that sense, it's certainly not dull... There's history, there are restaurant recommendations, and the book is stuffed with facts like an overfilled tortilla. But most of all there is fun. The book even features an illustrated guide on how to eat a taco." —Bloomberg.com"Wildly inspiring and easy to use, this compendium of recipes (plus fun maps and food photography) covers every aspect of making what has to be the greatest foods on earth." —GOOP

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Book SynopsisThere's a reason Noma sits atop the list of the world's best restaurants. Every bite, every dish, every course surprises, delights, challenges, and deeply satisfies in a way that's unique in the world of dining. As the New York Times's Pete Wells wrote recently in praising Noma's flavors, "sauces are administered so subtly that you don't notice anything weird going on; you just think you've never tasted anything so extraordinary in your life." In Noma 2.0, Rene Redzepi digs deep into the restaurant's magic through the creation of nearly 200 dishes, each photographed in spectacular beauty and detail. Noma 2.0--the title is a reference to the reinvention of Noma after it closed in 2018 to move to its new compound across the water--is about true seasonality, from wild game in the fall to just-picked peas in the summer. It is about using only local ingredients, to build a cuisine that is profoundly situated in its place and culture. It is about transforming the ordinary--a mushroom, a chicken wing, often through fermentation--to develop haunting, memorable flavors. It is about composing a plate that delights the eye as much as the palate, whether through the trompe l'oeil of a "flowerpot" chocolate cake or a dazzling mandala of flowers and berries. It is about pushing the boundaries of what we think we want to eat--a baby pinecone, a pudding made of reindeer brain--to open our palates with a startling confidence. And it is about how to stay creative and challenge yourself over the course of a career. For foodies, for chefs, for artists and art lovers, for thought-leaders and makers, and for the kind of reader who is compelled by the idea that sometimes one person can change everything, Noma 2.0 is the gift book of the season.Trade Review“Lifting the lid on Noma’s secrets, [Noma 2.0] celebrates the pioneering restaurant’s season menus, and offers a deep dive behind the scenes. . . . Redzepi reflects on what will be 20 years of Noma in 2023, and his relentless drive for creativity, a cross between intense awareness of feelings and instinct and sheer bloody-minded discipline.—Wallpaper“An unconventional cookbook that eschews step-by-step instructions for narrative descriptions and stunning photography. Dishes are organized seasonally, but not traditionally so; there is vegetable (May through August), forest (September through December), and ocean (January through April). Noma’s acclaimed inventiveness is evident throughout. . . . This is the essence of culinary creativity, and chefs looking to venture out of their comfort zones will find inspiration to do so here.”—Publishers Weekly

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Book SynopsisA collection of recipes celebrating the cuisine of Iceland, including main dishes, sides, and desserts, with stories about the people and traditions of the island nation.

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