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Downtime: Deliciousness at Home Hardcover – October 24, 2017
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The Amazon Book Review
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“Now people can see that maybe the best cook in the Redzepi household isn't René but Nadine! She cooks beautiful nourishing food that is simply delicious. This book is packed with the tips and secrets that make Nadine's cooking so special."
"This book is full of ideas, enthusiasm, flavour - and heart."
"A wonderful collection of everyday home-cooked meals."
"Obviously the Redzepi family takes their food seriously, but Nadine is in charge at home, and keeping it delicious and simple is her metier. Her collection of recipes makes home cooking thoughtful, tasty, wholesome, and satisfying. Most of all, they are accessible and easy enough to make on a weeknight when you want to get dinner on the table and still have time to chill. Nearly all of the recipes in this book are simple enough for a Wednesday dinner, but are also erudite enough to make it look like I may have spent a whole Sunday putting them together. From potato chips to Portuguese pork chops, from gyoza to Jerusalem artichokes, the message is CONGRATULATIONS—you can make this at home! This book will soon have the tattered and dripped-on pages from many uses that are the true badges of courage in my home kitchen library."
"This is great family cooking: inviting, achievable and simply delicious."
"Nadine's first cookbook is both beautiful and smart; full of recipes to delight and helpful words on cooking better at home. It inspires me to cook, and I promise it will inspire you as well!"
"This book is more than a collection of delicious recipes, beautiful images and smart ideas. Nadine's warmth and generosity are a reminder of what is important about cooking, how it binds us together with the people we love."
About the Author
Nadine Levy Redzepi is an enthusiastic home cook, a mother of three, and has spent most of her adult life working with her husband, René Redzepi, at the restaurant Noma in Copenhagen.
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Because Amazon doesn't have a Look Inside feature at the time of this review posting, I'm including the index so people can see what kind of dishes Downtime includes.
The book itself is beautifully designed, with a sturdy cover and nice, big font. The pages lay flat pretty well and every recipe is accompanied by a photo of the finished dish. Unfortunately, the big font means that many recipes run over several pages, with the ingredients listed on one page and then you'll need to flip the page to see the directions. Nadine opted for a recipe writing style I really appreciate, with notes to the reader written in italics after certain steps (e.g. Don't use a whisk for this step because cheese tends to clump to the whisk). This is like having a good friend who's also a brilliant home chef in the kitchen with you as you cook (and it's always nice to know the why behind the method).
****What I don't like about this cookbook:
--the layout of having instructions & ingredients on different pages requires lots of flipping back and forth at each step (or while making your mis en place)
--a few of the recipes at the beginning veer a little bit towards too simple/basic for me, but this counterbalanced by the excellent directions
****What I like about this book:
--This cookbook includes a huge amount of variety, culled from chefs who were visiting the Redzepis as well as Nadine's own background. There are a lot of good, easy to execute at home, simple but full of flavor dishes here, from Indian style curries to Japanese omelets to Scandinavian porridge to a French-style macaron cake.
--The backstory for each recipe is usually just a paragraph or so, but gives a little insight into the origin of the recipe and how easy/kid friendly/etc you can expect it to be.
So far I have tried the kale & mushroom carbonara (which is genius) and the quinoa and crispy onion salad. Both were delicious and required relatively minimal effort/time. I am really excited to try the macaron cake and will update as I make more from this lovely cookbook.
I loved her comment that you should treat your family as guests.
I will give this book as a gift to friends who cook.