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Noma: Time and Place in Nordic Cuisine Hardcover – October 4, 2010


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Product Details

  • Hardcover: 368 pages
  • Publisher: Phaidon Press; Fol Har/Ma edition (October 4, 2010)
  • Language: English
  • ISBN-10: 0714859036
  • ISBN-13: 978-0714859033
  • Product Dimensions: 10.2 x 1.5 x 11.8 inches
  • Shipping Weight: 4.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (42 customer reviews)
  • Amazon Best Sellers Rank: #27,554 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Those unable to secure a seat at the World's Best Restaurant 2010, the 12-table Noma near Copenhagen, will have to settle for this massive study of the restaurant and its chef, 32-year-old Rene Redzepi. Even a casual flip will reveal why Redzepi's imaginative combinations and fiercely local approach to sourcing vaulted him over stalwarts like El Bulli: sous vide reindeer shoulder served with celery root rolled in hay ashes and a wild herb gel, a whimsical meringue-based snowman atop buckthorn mousse and carrot sorbet, and a carrot cake-coated ligonberry sorbet served with hay cream are but a few of his spectacularly innovative dishes. While few home cooks will have the equipment, ingredients, or patience to attempt Musk Ox and Fresh Young Garlic or Milk Skin and Caramelized Garlic, fans of molecular gastronomy will have a field day with this ode to meticulous construction and presentation. In the end, whether Redzepi's almost ridiculously complicated dishes reveal a pretentious chef or a passionate one making the most of his ingredients doesn't matter. This is an envelope-pushing exercise that deserves respect. 200 color photos.
(c) Copyright PWxyz, LLC. All rights reserved.

Review

"Noma is an international sensation." – The New York Times

"René is a master locavore – the most intense and ingenious I've ever met." – Jeffrey Steingarten, 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." – Mark Bittman, Kitchen Daily

"A gorgeous cookbook . . . spectacular. NOMA is going to influence another generation of cooks." – The Atlantic

"Noma is the most important cookbook of the year." – The Wall Street Journal


More About the Author

René Redzepi is head chef/owner of the 2-star Michelin restaurant Noma in Copenhagen, specializing in Nordic cuisine, sourcing ingredients exclusively from Scandinavia. Noma has taken the number one spot in the World's 50 Best Restaurants Awards in 2010, 2011, and 2012. In 2008, Redzepi established the Nordic Food Lab, a non-profit, self-governed institution established with the purpose of exploring Nordic Cuisine. He also founded the MAD symposium, an annual forum 'by chefs, for chefs' which delves into the issues facing the changing restaurant trade. His first major cookbook, Noma: Time and Place in Nordic Cuisine (Phaidon, 2010), was hailed by the Wall Street Journal as, "the most important cookbook of the year." It was the winner of both an IACP and James Beard award for best cookbook in the professional and photography categories. Redzepi has been featured in such publications as The New Yorker, The Wall Street Journal, The New York Times, and was named one of Time Magazine's 100 Most Influential People in the World. His newest book Rene Redzepi: A Work in Progress was published by Phaidon in November 2013.

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Customer Reviews

A true inspiration from the best restaurant in the world.
ChefRobert
If you are willing to adjust and be creative and make the recipes your own, you can easily make many of the dishes in this book.
Bradley Nelson
This book is a piece of art, a great inspiration, exquisitely written and with amazing pictures.
nordlys

Most Helpful Customer Reviews

30 of 31 people found the following review helpful By Jackal on January 11, 2011
Format: Hardcover
This is a very beautiful book. How does the content match up? Well the number of pages are divided as follows:
60%. Photos of plates of the various dishes. Very beautiful.
30%. Recipes. Full of local produce. Foraging essential.
10%. History of Noma. Profiles of employees. Extract from a diary.

The chef is interested in using ingredients from the Nordic countries. This is an approach that I applaud. A lot of the ingredients required have to be foraged in nature. In this respect he is following Marc Veyrat (no book in English) or David Everitt-Matthias (Essence: Recipes from Le Champignon Sauvage). However, my impression is that the chef is more interested in impressing with the book than to really educate. So you do not get any information about the unique Nordic ingredients or cooking techniques. The chef is young so I guess this lack of educational approach is acceptable. So don't let the subtitle "Time and Place in Nordic Cuisine" lead you to believe that you will get any information about Nordic cuisine or ingredients. Check out Fäviken for a somewhat more honest book without too much posturing.

Now, the restaurant has been voted number one worldwide so there is certainly value to the recipes and we probably get more than 100 of them. If you don't live in the Nordic region, I don't think you have a chance to do the recipes with much success. A ripe wild blackberry is nothing like the cultivated kind. Buying farmed raspberries is okay, but not blackberries. My point is that most recipes require difficult to get ingredients.
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55 of 63 people found the following review helpful By Robert E. Connoley on October 17, 2010
Format: Hardcover
Noma: Time and Place in Nordic Cuisine by René Redzepi is the culinary equivalent of one of those books you find in a museum gift shop - impressive, beautiful, inspiring... but not likely to get opened much after its first reading. And yet, this book will fill you with hope in our culinary future, inspire you to expect more out of your local restaurants, and re-examine the food on your plate.

René Redzepi is the darling du jour of the culinary world with a restaurant named top in the world in 2010 (de-throning the icon elBulli), and a food philosophy that cries for widespread consideration.

Redzepi was raised from humble beginnings and a "I don't have anything better to do" start in the culinary landscape. But that quickly changed with a classroom cooking competition. A simple challenge led to training at Le Jardin des Sens, elBulli, The French Laundry and Kong Hans, and those experiences resulted in a partnership with media personality and entrepreneur Claus Meyer. Forced, contrived and restricted by concept, Noma didn't start out as the superstar it is now. In fact, it was a laughing stock and oddity in a region that few would consider a culinary mecca. But as Redzepi refined his philosophy and became unshackled by his past training experiences, a seasoned and focused chef emerged full of youthful vigor and idealism. The result is the top restaurant in the world.

Released by Phaidon Press (other titles include Coco, The Silver Spoon, A Day at elBulli), Noma is 365 pages with 200 photographs and over 90 recipes. [Editor's note: It follows Redzepi's 2006 Danish language book, Noma: Nordisk Mad, which the English language release appears to share a lot of content with.] The significance of Redzepi's book is not in the realm of cookbooks, however.
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27 of 29 people found the following review helpful By Bradley Nelson on October 18, 2010
Format: Hardcover
When Noma was named 2010 Best Restaurant in the world, many of us in the restaurant industry were kicking ourselves for not knowing the first thing about the little Copenhagen restaurant. Fortunately for us, Noma was in the process of publishing their first cookbook. And it is stunning. The photography is quite artsy and rustic, but perfectly highlights the plates and ingredients.

What is most striking at first is the style of food. This is local Nordic cuisine. It is heavy on the vegetables and almost totally devoid of elBulli/Alinea-style chemicals. It is fresh and unique. Tribute is paid to Redzepi's purveyors, whom he carefully sought out to provide the finest Nordic ingredients.

In a practical sense, as a cookbook, I disagree with a couple other reviewers who say you will read this once and then never touch it again. There are very approachable recipes in this book. Keep in mind that recipes do not always need to be followed to the letter. If you are willing to adjust and be creative and make the recipes your own, you can easily make many of the dishes in this book. The biggest hurdle is acquiring some of the many obscure vegetable ingredients Redzepi uses. But that is when you go to your local farmers' market and find a similar substitute.

My only problems with this book is that 98% of the plated food pictures are taken from straight overhead and that the dish descriptions are not written on the same page. But other than that, this is a stunning book and very refreshing one for the restaurant industry. This book embraces the mindset of the local farmers market and does it with refinement and style.
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