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Showing 1-10 of 46 reviews(Verified Purchases). See all 61 reviews
on November 11, 2011
This book is beautifully made; gorgeous photography, elegant writing, and fascinating recipes. The book does not present a dumbed down version of the restaurants' intricate menu items. As a home cook, recreating these dishes listed would be a challenge for many reasons. Firstly, if you're not already in Scandinavia, access to many of the local ingredients would be nearly impossible. Also, techniques described are very refined and may require use of some out of the ordinary kitchen equipment and also a very knowledgeable food industry professional to execute. Use the book for inspiration, but attempting to recreate what one of the world's best chefs does in a professional kitchen would most likely be a challenge left defeated.
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on January 20, 2011
If you've heard of Noma and hope to capture some of its culinary glory, give up hope now. The subtitle is accurate. This book is about a time and place in Nordic cuisine, something that cannot be recaptured in an American home kitchen. Many of the ingredients are difficult or impossible to get, even at specialty stores or online.

That said, the book delivers inspiration galore. It is mental food porn. You are asked to reimagine how you eat, how things taste, and how to taste things. You can see the flow of the seasons in the dishes. The creativity with food just drips off the pages.

If you're looking at this review, then you probably already want this book, and nothing I can say will dissuade you. Good, because it's an awesome book. However, it is not a cookbook, and if you buy it hoping for one, you will be disappointed.
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on January 2, 2014
I've read that this book is not for the average cook. I agree due to its unusual format: pages and pages of photographed food presentations with not a word anywhere. The recipes are in a separate location in the back of the book. I gave this book to my son-in-law, a chef, because he and his wife went to the Noma restaurant for lunch this last summer. He enjoyed the book and identified many of the dishes that were beautifully pictured. It seems to be a "fun" book for the chef who enjoys the challenge of recognizing the unusual photographed ingredients and inspirational toward trying to duplicate these extraordinary dishes.
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on December 6, 2012
A pretty book that looks like a graphic artist had control of the project. Sometimes a convention is used over and over because it makes sense. Following a complicated recipe is made easier when you have visual cues to tie to the recipe steps together. Having the photo 30 pages away in the Photo Gallery is not practical for someone interested in the usefulness of this book.

As Art, you cannot beat it.
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on August 21, 2017
good
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on January 2, 2014
I am an executive chef and this is an inspiring book. the forward explains how Redzepi understands the rarity in business to be able to truly do what he wants and not succumb to the interest of the masses. It is a unique and unforgiving view of one talented chef's view of cuisine, which has made waves in the culinary world as the newest progressive movement
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on January 27, 2014
This is not only a really interesting book to read, it's also very well presented. It's a "coffee table book", but also a cookbook and textbook of sorts. I'm not sure how feasible it is to make these recipes, but it is a fascinating study of this cuisine with beautiful photos.
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on December 20, 2013
what a great book, half art, half cookbook, with a Nordic flair. I love cookbooks and large format art books too, so this one will have to be kept on the coffee table. I haven't made any of the dishes yet, but see some stuff similar to what my Norwegian grandmother used to make.
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on May 16, 2015
Awesome book complicated to navigate but because of that you have to stay engaged. Not your average food photo compilation.
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on January 25, 2016
Exceptional quality, fantastic photography, insightful commentary on the artistry involved. Sister lives the gift!
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