Noma: Time and Place in Nordic Cuisine

\" noma مهمترین کتاب آشپزی سال است. \" - وال استریت ژورنال

رنه ردزپی به طور گسترده ای با استفاده مجدد از NoMpening Nordic Cuisine به عنوان #copenhagen ، به رسمیت شناخته شده است. 50 جوایز بهترین رستوران در آوریل 2010 پس از دریافت جایزه \"انتخاب سرآشپز\" در سال 2009. Redzepi در حاشیه غذاهای لذیذ فعالیت می کند ، با یک خلاقیت غیرقانونی و یک سطح قابل توجه از کاردستی با یک دانش غیرقانونی و ذاتی که از تولیدات سالخورده خود در سال 200 استفاده می کند ، استفاده می کند. Elbulli و لباسشویی فرانسوی ، Diners Convoctions نفیس ، مانند میدان سیب زمینی تازه ، یا SNAPENT> SNALMAN از JUKKASJARVI ، همه به طور چشمگیر ساختاری از نظر محلی برای آرایه های شگفت انگیز خود از آرایه های Nordic Nordic ساخته شده است. MOSSELS از جزایر فارو و خالص ترین آب ممکن از گرینلند. زمان و مکان در غذاهای نوردیک بینشی منحصر به فرد در مورد غذا ، فلسفه و خلاقیت رنه ردیپی نشان می دهد. عکس های رنگی از ظروف ، مواد محلی منحصر به فرد و مناظر از سراسر منطقه نوردیک نیز شامل یک پیشگفتار توسط هنرمند Olafur Eliasson است.

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

René Redzepi has been widely credited with re‐inventing Nordic cuisine. His Copenhagen restaurant, Noma, was recognized as the #1 best in the world by the San Pellegrino World’s 50 Best Restaurant awards in April 2010 after receiving the "Chef’s Choice" award in 2009. Redzepi operates at the cutting edge of gourmet cuisine, combining an unrelenting creativity and a remarkable level of craftsmanship with an inimitable and innate knowledge of the produce of his Nordic terroir. At Noma, which Redzepi created from a derelict eighteenth‐century warehouse in 2003 after previously working at both elBulli and The French Laundry, diners are served exquisite concoctions, such as Newly‐Ploughed Potato Field or The Snowman from Jukkasjarvi, all painstakingly constructed to express their amazing array of Nordic ingredients. His search for ingredients involves foraging amongst local fields for wild produce, sourcing horse‐mussels from the Faroe Islands and the purest possible water from Greenland. Redzepi has heightened the culinary philosophy of seasonally and regionally sourced sustainable ingredients to an unprecedented level, and in doing so has created an utterly delicious cuisine. At the age of 37, Redzepi is one of the most influential chefs in the world.

Noma: Time and Place in Nordic Cuisine offers an exclusive insight into the food, philosophy and creativity of René Redzepi. It reveals the first behind the scenes look at the restaurant, Noma, and features over 90 recipes as well as excerpts from Redzepi’s diary from the period leading up to the opening of the restaurant and texts on some the most enigmatic of Noma’s suppliers. The book includes 200 new specially commissioned color photographs of the dishes, unique local ingredients and landscapes from across the Nordic region. It also includes a foreword by the artist Olafur Eliasson.