Noma time place in nordic cuisine

Rubriek: Textual/Printed/Reference Materials - Boek

Prijs: € 45

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Op voorraad. Voor 21:10 uur besteld, morgen in huis

An insight into the food philosophy and creativity of Noma restaurant.

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.

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Noma 2.0

Rating: 5 / 5 | Prijs: € 39.9

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 Op voorraad. Voor 21:10 uur besteld, morgen in huis .. MEER INFO

The Noma Guide to Fermentation (Foundations of Flavor)

Rating: 4.6 / 5 | Prijs: € 33.09

At noma four times named the worlds best restaurant every dish includes some form of fermentation whether its a bright hit of vinegar a deeply savory miso an electrifying drop of garum or the sweet intensity of black garlic fermentation is one of the foundations behind nomas extraordinary f Op voorraad. Voor 21:10 uur besteld, morgen in huis .. MEER INFO

Noma's handboek voor fermenteren

Rating: 5 / 5 | Prijs: € 39.99

B noma vier keer benoemd tot het beste restaurant van de wereld wordt b elk gerecht een vorm van fermentatie gebruikt een frisse az n een intense miso een unieke druppel garum of zwarte kno ook fermentatie is een van de fundamenten van noma s uitzonderl ke smaakpro elen ren Op voorraad. Voor 23:59 besteld, morgen in huis .. MEER INFO

Taal: en

Bindwijze: Hardcover

Oorspronkelijke releasedatum: 16 oktober 2010

Aantal pagina's: 354

Illustraties: Nee

Hoofdauteur: René Redzepi

Tweede Auteur: Christine Rudolph

Co Auteur: René Redzepi

Hoofdredacteur: Ditte Isager

Hoofduitgeverij: Phaidon Press Ltd

Co Uitgever(s): Phaidon

Editie: 1

Extra groot lettertype: Nee

Product breedte: 250 mm

Product hoogte: 38 mm

Product lengte: 290 mm

Studieboek: Nee

Verpakking breedte: 258 mm

Verpakking hoogte: 39 mm

Verpakking lengte: 298 mm

Verpakkingsgewicht: 2148 g

EAN: 9780714859033

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