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Noma: Time and Place in Nordic Cuisine
75,84 €
Few in stock
About the book
Noma is the first and most comprehensive cookbook from René Redzepi, the Danish chef who has revolutionized modern Nordic gastronomy. The book provides an in-depth look into the history, philosophy, and craft behind Noma, which was founded in 2003 in a former warehouse in Copenhagen.
With more than 90 recipes, the work brings together both culinary techniques and a philosophy of nature in a single expression. Each dish is a study in season, terroir, and understanding of ingredients, where flavor and nature go hand in hand.
Language: English
The book explores, among other things:
- The history of Noma and the development of the New Nordic cuisine
- Sourcing local and wild ingredients from Denmark, the Faroe Islands, and Greenland
- Experiments and culinary innovation in the kitchen
- The cultural and sensory experience of dining at Noma
The reader gains insight into dishes such as “Newly-Ploughed Potato Field” and “The Snowman from Jukkasjärvi,” where elements of nature become edible experiences – some served on stones or moss collected from the same fields as the ingredients.
Noma is illustrated with a series of specially commissioned photographs that capture both the kitchen’s precision, the restaurant’s atmosphere, and the Nordic nature that inspires everything from the menu to the design.
The book is not merely a cookbook, but a manifesto for an entire culinary movement – an exploration of sustainability, regional identity, and creative freedom that has made Noma a global icon.
About the author
René Redzepi is head chef and owner of Noma in Copenhagen, recognized as one of the world’s most influential chefs. He previously worked at elBulli in Spain and The French Laundry in California before creating Noma – a name derived from Nordic food.
Background and accolades:
- Has led a kitchen that has been named the world’s best restaurant four times
- Known for pioneering work with seasonal, wild, and locally rooted ingredients
- Has inspired a global movement in sustainable and nature-based gastronomy
- Author and founder of FOOD WASTE Symposium, a forum for innovation and knowledge-sharing among chefs worldwide
René Redzepi has redefined what Nordic food can be, and with Noma he invites the reader into the creative universe where nature, technique, and intuition merge into modern culinary art.
About the book
René Redzepi has redefined what Nordic food can be, and with Noma he invites the reader into the creative universe where nature, technique, and intuition merge into modern culinary art.
Noma is the first and most comprehensive cookbook from René Redzepi, the Danish chef who has revolutionized modern Nordic gastronomy. The book provides an in-depth look into the history, philosophy, and craft behind Noma, which was founded in 2003 in a former warehouse in Copenhagen.
With more than 90 recipes, the work brings together both culinary techniques and a philosophy of nature in a single expression. Each dish is a study in season, terroir, and understanding of ingredients, where flavor and nature go hand in hand.
Language: English
The book explores, among other things:
- The history of Noma and the development of the New Nordic cuisine
- Sourcing local and wild ingredients from Denmark, the Faroe Islands, and Greenland
- Experiments and culinary innovation in the kitchen
- The cultural and sensory experience of dining at Noma
The reader gains insight into dishes such as “Newly-Ploughed Potato Field” and “The Snowman from Jukkasjärvi,” where elements of nature become edible experiences – some served on stones or moss collected from the same fields as the ingredients.
Noma is illustrated with a series of specially commissioned photographs that capture both the kitchen’s precision, the restaurant’s atmosphere, and the Nordic nature that inspires everything from the menu to the design.
The book is not merely a cookbook, but a manifesto for an entire culinary movement – an exploration of sustainability, regional identity, and creative freedom that has made Noma a global icon.
About the author
René Redzepi is head chef and owner of Noma in Copenhagen, recognized as one of the world’s most influential chefs. He previously worked at elBulli in Spain and The French Laundry in California before creating Noma – a name derived from Nordic food.
Background and accolades:
- Has led a kitchen that has been named the world’s best restaurant four times
- Known for pioneering work with seasonal, wild, and locally rooted ingredients
- Has inspired a global movement in sustainable and nature-based gastronomy
- Author and founder of FOOD WASTE Symposium, a forum for innovation and knowledge-sharing among chefs worldwide
SKU: 10105849
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