NOMA - Time and Place in Nordic Cuisine by René Redzepi
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An insight into the food philosophy and creativity of Noma restaurant.
The book takes an exclusive look at one of the most interesting restaurants in the world, Noma, and its influential head chef René Redzepi. It reveals the philosophy and processes behind the two-Michelin-starred Copenhagen restaurant and includes over 90 recipes, each created by Redzepi and served at Noma. There are over 200 specially commissioned photographs showing finished dishes, the local ingredients, the restaurant’s suppliers and the inspiring Nordic landscape.
Hardback
320 pages
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