A Barnes & Noble Best Cookbook of 2022
A Barnes & Noble Best Gift Book of 2022
There's a reason Noma sits atop the list of the world's best
restaurants. Every bite, every dish, every course surprises, delights,
challenges, and deeply satisfies in a way that's unique in the world of
dining. As the New York Times's Pete Wells wrote recently in praising
Noma's flavors, "sauces are administered so subtly that you don't notice
anything weird going on; you just think you've never tasted anything so
extraordinary in your life." In Noma 2.0, René Redzepi digs deep into
the restaurant's magic through the creation of nearly 200 dishes, each
photographed in spectacular beauty and detail.
Noma 2.0--the title is a reference to the reinvention of Noma after it
closed in 2018 to move to its new compound across the water--is about
true seasonality, from wild game in the fall to just-picked peas in the
summer. It is about using only local ingredients, to build a cuisine
that is profoundly situated in its place and culture. It is about
transforming the ordinary--a mushroom, a chicken wing, often through
fermentation--to develop haunting, memorable flavors. It is about
composing a plate that delights the eye as much as the palate, whether
through the trompe l'oeil of a "flowerpot" chocolate cake or a dazzling
mandala of flowers and berries. It is about pushing the boundaries of
what we think we want to eat--a baby pinecone, a pudding made of
reindeer brain--to open our palates with a startling confidence. And it
is about how to stay creative and challenge yourself over the course of
a career.
For foodies, for chefs, for artists and art lovers, for thought-leaders
and makers, and for the kind of reader who is compelled by the idea that
sometimes one person can change everything, Noma 2.0 is the gift book
of the season.
