René Redzepi has been widely credited with re-inventing Nordic cuisine.
His Copenhagen restaurant, Noma, was recognized as the third best in the
world by the San Pellegrino World's 50 Best Restaurant awards in 2009
and received the unique 'Chef's Choice' award at the same ceremony.
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 18 th 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 Jukkasjärvi', all painstakingly constructed
to express there amazing array of Nordic ingredients. Redzepi's
fascination with giving his diners a real taste of their food's
environment extends to serving dishes upon pebbles found in the same
fields as his produce. 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 themes of seasonal and regionally sourced,
sustainable ingredients to an exquisite level, and in doing so has
created an utterly delicious cuisine.
Noma is an unprecedented opportunity to learn about Redzepi and Noma's
history and philosophy, the sourcing of ingredients, the experimentation
behind the dishes and the cultural significance of dining at Noma.
Accompanying this insight into Redzepi's world will be over 90 of
Redzepi's recipes, by far the most comprehensive collection ever
published. The book will also feature a series of specially commissioned
photographs, illustrating the food and atmosphere of Noma, as well as
the Nordic environment that lies at the heart of Redzepi's cuisine.
