Noma 2 0

Rubriek: Textual/Printed/Reference Materials - Boek

Prijs: € 39.9

Rating: 5/5

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

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, Rene 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.

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Noma Time & Place In Nordic Cuisine

Rating: 5 / 5 | Prijs: € 45

An insight into the food philosophy and creativity of noma restaurant ren 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 receive 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: € 41.5

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: 08 november 2022

Aantal pagina's: 352

Illustraties: Nee

Hoofdauteur: René Redzepi

Tweede Auteur: Mette Soberg

Hoofduitgeverij: Artisan

Editie: 1

Product breedte: 248 mm

Product hoogte: 38 mm

Product lengte: 335 mm

Studieboek: Nee

Verpakking breedte: 248 mm

Verpakking hoogte: 38 mm

Verpakking lengte: 335 mm

Verpakkingsgewicht: 2550 g

EAN: 9781648291722

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