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• by:
• Redzepi, Rene

2011 IACP Award Winner!

2011 James Beard Multiple Award Winner - Cooking from a Professional Point of View and Photography

Click here for interiors, a recipe and an author bio.

Noma: Time and Place in Nordic Cuisine is an exclusive insight into the food, philosophy and creativity of chef Rene Redzepi and his innovative Copenhagen restaurant, Noma. The book features over 90 of Redzepi's recipes, a foreword written by artist Olafur Eliasson and an intimate portrait of Redzepi by Danish food journalist Rune Skyum-Nielsen. Accompanying these are Redzepi's diary from the period leading up to the opening of Noma and texts on some of the most enigmatic of Noma's suppliers. The book is illustrated with over 200 photographs of dishes, ingredients and landscapes from across the Nordic region, which together form a detailed showcase of the spectacular and unique Noma, and Redzepi's deep connection with Nordic cuisine.

Redzepi is the first chef to fully explore the possibilities of the harsh but fertile Nordic environment. Working closely with many different suppliers, many of whom harvest their produce only for Noma, he uses only local ingredients to create his exquisite dishes. His radical attitude towards cooking seasonally and locally has made him one of the most influential chefs in the world, and ensured that he is an inspiration to chefs and food lovers around the world.