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Best of 2022
Noma 2.0
Vegetable, Forest, Ocean
By: Rene Redzepi, Mette Soberg, Junichi Takahashi
Hardcover | 16 November 2022 | Edition Number 1
At a Glance
Hardcover
RRP $130.00
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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 flavours. 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.
About the Author
René Redzepi is the chef and co-owner of Noma in Copenhagen, four times recognised as the world’s best by the World’s 50 Best Restaurants. Redzepi has twice appeared on the cover of Time magazine (and been named one of Time’s 100 Most Influential People in the World); been featured in publications from the New York Times to Wired; and profiled in two feature-length documentaries and countless national and international media outlets. His previous book Noma: Time and Place in Nordic Cuisine, an IACP and James Beard Award winner, has over 150,000 copies in print. He lives with his wife, Nadine Levy Redzepi, and their three children.
Find him on Instagram @reneredzepinoma and @nomacph.
Industry Reviews
"An unconventional cookbook that eschews step-by-step instructions for narrative descriptions and stunning photography. Dishes are organized seasonally, but not traditionally so; there is vegetable (May through August), forest (September through December), and ocean (January through April). Noma's acclaimed inventiveness is evident throughout. . . . This is the essence of culinary creativity, and chefs looking to venture out of their comfort zones will find inspiration to do so here."-Publishers Weekly
ISBN: 9781648291722
ISBN-10: 1648291724
Published: 16th November 2022
Format: Hardcover
Language: English
Number of Pages: 352
Audience: General Adult
Publisher: Workman
Country of Publication: GB
Edition Number: 1
Dimensions (cm): 3.7 x 33.6 x 24.7
Weight (kg): 2.564
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