Meyer was already a fixture of the Copenhagen restaurant scene when he worked with René Redzepi to open the groundbreaking Noma. The first of his books to be published in the United States is designed to bring some of the forward-thinking ideas of the Nordic food movement into home kitchens as simply as possible. That is, no foraging needed, and no science lab equipment required. Here you’ll find a pearled rye salad with blackberries, beets, and horseradish; braised pork knuckle with spicy sugar-browned cabbage; cod fillets marinated in orange juice with fennel seeds and juniper berries. It’s not the home cooking of anyone’s great aunt Margrethe, but it’s fresh and interesting.
Color photographs throughout. Hardcover.
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