Noma: Time and Place in Nordic Cuisine
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Available again: the 2010 catalog of culinary innovation from Noma, Rene Redzepi's Copenhagen restaurant that embodied the New Nordic Cuisine.
The impact of Noma and similar restaurants on the fundamental idea of what is local cuisine is almost impossible to overstate. With its innovative use of foraged food and of ingredients that had previously seemed totally out of place in fine dining, Noma issued a challenge that was embraced by chefs around the world.
This was the first cookbook from Noma to be in general release. Beautifully produced by international publisher Phaidon, it offers more than 90 recipes, each of them stunningly photographed and looking just as arresting today as when the book first appeared. The recipes themselves retain the same surprising freshness they had when they first appeared on Noma's tables.
Hardcover. Color photographs throughout. In English.