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

by
René Redzepi (Author)
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René Redzepi (Author)
4.3 out of 5 stars 59 customer reviews
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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
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (59 customer reviews)
  • Amazon Best Sellers Rank: #310,691 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

3.0 out of 5 starsIf you live in the Nordic countries and would enjoy doing your own foraging you'll like this book
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.Read more ›
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5.0 out of 5 starsStunning and unique
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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4.0 out of 5 starsA must, but won't get used after the first read
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.Read more ›
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Most Recent Customer Reviews

5.0 out of 5 starsFive Stars

Beautiful book!

Published 1 month ago by Heather Rice
5.0 out of 5 starsArtful cookbook

Although I am not a cook, I bought this for the story behind the creation and sourcing if this restaurant, and the most amazing food photography. Read more

Published 2 months ago by viv f.
3.0 out of 5 starsMeh

This publishing company specializes in tabletop conversation books . Too many (60%) photos are of irrelevant arsty BS nobody cares about and quite frankly I find these dishes to be... Read more

Published 2 months ago by bigdaddy
5.0 out of 5 starsFive Stars

very happy with it a beautiful book

Published 3 months ago by lance stafford
5.0 out of 5 starsFive Stars

love it

Published 6 months ago by Lisa
5.0 out of 5 starsFive Stars

for whoever is thinking out of the box

Published 9 months ago by ferraresi fausto
5.0 out of 5 starsFive Stars

perfect

Published 10 months ago by Amazon Customer
5.0 out of 5 starsSo much eye candy, but beware that these aren't ...

So much eye candy, but beware that these aren't home friendly recipes (I know, shocker). Buy it for the experience of living vicariously through the restaurant without waiting a... Read more

Published 12 months ago by Alden M.
4.0 out of 5 starsFour Stars

Beautiful to look at but difficult to cook from!

Published 12 months ago by William H. McWilliams
5.0 out of 5 starsBeautiful book for culinary science, art fans

Exceptional quality, fantastic photography, insightful commentary on the artistry involved. Sister lives the gift!

Published 12 months ago by Matthew J. Hesse

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