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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. More...

Langoustines Sea Flavours

Radishes in a Pot Recipe Below

Snowman

Radishes in a Pot

INGREDIENTS

Radishes
- 16 long radishes

Herb cream
- 8g parsley
- 8g chives
- 5g tarragon
- 5g chervil
- 5g shallots
- 125g sheep’s milk yoghurt
- 15g capers
- 50g mayonnaise
- 5g instant food thickener

Day 1
- 175g flour
- 85g malt flour
- 50g hazelnut flour
- 25g sugar
- 75g lager

Day 2
- 40g flour
- 20g malt flour
- 50 hazelnut flour
- 4g salt
- 60g butter, melted

sea salt

Radishes
Wash the radishes and cut off the bottoms. Remove the leaves and stems, leaving only a few pretty ones.

Herb cream
Roughly chop the herbs and shallots. Add the yoghurt and capers and process in a Thermomix. Blend in the mayonnaise and pass through a fine sieve(strainer). Blend the mixture with the instant food thickener.

Malt soil
Day 1: Preheat the oven to 90°C(195°F). Mix all the dry ingredients in a bowl and pour into a food processor. Process 3 times in short bursts while adding the beer. Spread on a tray and dry in the oven for 3–6 hours. Push through a coarse sieve to remove the thickest lumps.

Day 2: Repeat the mixing procedure from Day 1 with the remaining malt soil ingredients, then mix the 2 batches together by hand, ensuring that no moist lumps are left in the mixture.

Serving
Use a piping (pastry) bag to half-fill a small pot with the herb cream. Season the radishes with sea salt and insert them in the cream. Sprinkle enough malt soil on top of the radishes to cover the cream completely and the radishes partially.

Copyright © 2010 by Rene Redzepi. Reprinted from NOMA with permission from Phaidon Press.

About René Redzepi

René Redzepi (b. 1977) was born in Copenhagen to a Danish mother and a Macedonian father. Drawing on his unique cultural heritage, he has been widely credited with re-inventing Nordic cuisine. In 2003, at the age of just 25, after already having worked at both El Bulli and The French Laundry, Redzepi became head chef, co-owner and co-founder of Noma (from NOrdisk and MAd, meaning “nordic food”). Since then he has quickly developed to become one of the world’s most respected chefs. In April, Noma won the #1 World’s Best Restaurant at the 2010 S. Pellegrino World’s 50 Best Restaurant Awards. Noma: Time and Place in Nordic Cuisine is his first major cookbook. He lives in Copenhagen, with his wife and daughter.

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