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.
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"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" See all Editorial Reviews
Awesome book complicated to navigate but because of that you have to stay engaged. Not your average food photo compilation.Published 3 months ago by William Nardi
Given as a gift to my son who is studying culinary arts. He loves it.Published 7 months ago by PATRICK L BEST
This book is an absolutely beautiful work of art. As a culinary student I have been tremendously inspired by the recipes and gorgeous photography. Read morePublished 9 months ago by Mackenzie D. Jackson