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René Redzepi
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Noma: Time and Place in Nordic Cuisine Hardcover – October 4, 2010

by René Redzepi (Author)
4.7 4.7 out of 5 stars 269 ratings
See all formats and editions
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"

"Noma is the most important cookbook of the year." – The Wall Street Journal

René Redzepi has been widely credited with re‐inventing Nordic cuisine. His Copenhagen restaurant, Noma, was recognized as the #1 best in the world by the San Pellegrino World’s 50 Best Restaurant awards in April 2010 after receiving the "Chef’s Choice" award in 2009. Redzepi operates at the cutting edge of gourmet cuisine, combining an unrelenting creativity and a remarkable level of craftsmanship with an inimitable and innate knowledge of the produce of his Nordic terroir. At Noma, which Redzepi created from a derelict eighteenth‐century warehouse in 2003 after previously working at both elBulli and The French Laundry, diners are served exquisite concoctions, such as Newly‐Ploughed Potato Field or The Snowman from Jukkasjarvi, all painstakingly constructed to express their amazing array of Nordic ingredients. His search for ingredients involves foraging amongst local fields for wild produce, sourcing horse‐mussels from the Faroe Islands and the purest possible water from Greenland. Redzepi has heightened the culinary philosophy of seasonally and regionally sourced sustainable ingredients to an unprecedented level, and in doing so has created an utterly delicious cuisine. At the age of 37, Redzepi is one of the most influential chefs in the world.

Noma: Time and Place in Nordic Cuisine offers an exclusive insight into the food, philosophy and creativity of René Redzepi. It reveals the first behind the scenes look at the restaurant, Noma, and features over 90 recipes as well as excerpts from Redzepi’s diary from the period leading up to the opening of the restaurant and texts on some the most enigmatic of Noma’s suppliers. The book includes 200 new specially commissioned color photographs of the dishes, unique local ingredients and landscapes from across the Nordic region. It also includes a foreword by the artist Olafur Eliasson.

"
Previous page
  1. Reading age
    12 years and up
  2. Print length
    368 pages
  3. Language
    English
  4. Grade level
    7 and up
  5. Dimensions
    10.25 x 1.63 x 11.75 inches
  6. Publisher
    Phaidon Press
  7. Publication date
    October 4, 2010
  8. ISBN-10
    0714859036
  9. ISBN-13
    978-0714859033
  10. See all details
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Editorial Reviews

From Publishers Weekly

Those unable to secure a seat at the World's Best Restaurant 2010, the 12-table Noma near Copenhagen, will have to settle for this massive study of the restaurant and its chef, 32-year-old Rene Redzepi. Even a casual flip will reveal why Redzepi's imaginative combinations and fiercely local approach to sourcing vaulted him over stalwarts like El Bulli: sous vide reindeer shoulder served with celery root rolled in hay ashes and a wild herb gel, a whimsical meringue-based snowman atop buckthorn mousse and carrot sorbet, and a carrot cake-coated ligonberry sorbet served with hay cream are but a few of his spectacularly innovative dishes. While few home cooks will have the equipment, ingredients, or patience to attempt Musk Ox and Fresh Young Garlic or Milk Skin and Caramelized Garlic, fans of molecular gastronomy will have a field day with this ode to meticulous construction and presentation. In the end, whether Redzepi's almost ridiculously complicated dishes reveal a pretentious chef or a passionate one making the most of his ingredients doesn't matter. This is an envelope-pushing exercise that deserves respect. 200 color photos.
(c) Copyright PWxyz, LLC. All rights reserved.

Review

"

"Noma is an international sensation." – The New York Times

"René is a master locavore – the most intense and ingenious I've ever met." – Jeffrey Steingarten, VOGUE

"The hottest topic in the food world. While Noma is all about Nordic cuisine, its philosophy is about the cuisine of wherever you are." – Mark Bittman, Kitchen Daily

"A gorgeous cookbook . . . spectacular. NOMA is going to influence another generation of cooks." – The Atlantic

"Noma is the most important cookbook of the year." – The Wall Street Journal

"

Product details

  • Publisher ‏ : ‎ Phaidon Press; FOL HAR/MA edition (October 4, 2010)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 368 pages
  • ISBN-10 ‏ : ‎ 0714859036
  • ISBN-13 ‏ : ‎ 978-0714859033
  • Reading age ‏ : ‎ 12 years and up
  • Grade level ‏ : ‎ 7 and up
  • Item Weight ‏ : ‎ 2.31 pounds
  • Dimensions ‏ : ‎ 10.25 x 1.63 x 11.75 inches
  • Customer Reviews:
    4.7 4.7 out of 5 stars 269 ratings

About the author

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René Redzepi

René Redzepi

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René Redzepi is the chef and co-owner of Noma in Copenhagen, four times recognized 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 been profiled in two feature-length documentaries and countless national and international media outlets. His first book, Noma: Time and Place in Nordic Cuisine, was an IACP and James Beard Award winner. He is also the author of A Work in Progress. He lives with his wife, Nadine Levy Redzepi, and their three children. Find him on Instagram @reneredzepinoma and @nomacph.

Customer reviews

4.7 out of 5 stars
4.7 out of 5
269 global ratings

Top reviews from the United States

Silveyse
5.0 out of 5 stars Interesting Book
Reviewed in the United States on March 31, 2024
Verified Purchase
Really interesting book. The recipes are definitely not for home cooks unless you have 10k to spend on equipment and also live in Iceland for the ingredients.
One person found this helpful
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Bradley Nelson
5.0 out of 5 stars Stunning and unique
Reviewed in the United States on October 18, 2010
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When Noma was named 2010 Best Restaurant in the world, many of us in the restaurant industry were kicking ourselves for not knowing the first thing about the little Copenhagen restaurant. Fortunately for us, Noma was in the process of publishing their first cookbook. And it is stunning. The photography is quite artsy and rustic, but perfectly highlights the plates and ingredients.

What is most striking at first is the style of food. This is local Nordic cuisine. It is heavy on the vegetables and almost totally devoid of elBulli/Alinea-style chemicals. It is fresh and unique. Tribute is paid to Redzepi's purveyors, whom he carefully sought out to provide the finest Nordic ingredients.

In a practical sense, as a cookbook, I disagree with a couple other reviewers who say you will read this once and then never touch it again. There are very approachable recipes in this book. Keep in mind that recipes do not always need to be followed to the letter. If you are willing to adjust and be creative and make the recipes your own, you can easily make many of the dishes in this book. The biggest hurdle is acquiring some of the many obscure vegetable ingredients Redzepi uses. But that is when you go to your local farmers' market and find a similar substitute.

My only problems with this book is that 98% of the plated food pictures are taken from straight overhead and that the dish descriptions are not written on the same page. But other than that, this is a stunning book and very refreshing one for the restaurant industry. This book embraces the mindset of the local farmers market and does it with refinement and style.
43 people found this helpful
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J. OBrien
5.0 out of 5 stars Everything was as promised.
Reviewed in the United States on February 29, 2024
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Everything was as promised.
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JohnnyA
5.0 out of 5 stars Food for thought
Reviewed in the United States on December 3, 2011
Verified Purchase
Man the hunter/ gatherer.
Man the agriculturist.
Man the domesticator of animals for food.
Man the grocer.

How far we have come.
We look around us for food and follow the asphalt paths to the superstore.
We hunt and gather and fill our wheeled wire carts.
If we read a book and can't easily find the ingredients between isles 1 and 23 we panic, wring our hands, and finally dismiss the cookbook as useless.

This book, much to the chagrin apparently of many of it's owners, is about a bold new idea of going outside and finding good things to eat in one's local habitat and creating astoundingly beautiful meals. The ingredients, while perhaps not available in our local superstores, are not dissimilar to other ingredients found locally to nearly everyone everywhere. The idea of showing the chef foraging and utilizing local ingredients, which have no doubt been used by his ancestors along the way for millenia, to combine and uniquely present to his local clientele who have an understanding of the Nordic culture and history is not so odd. Reading this book should be an inspiration to all chefs and foodies to explore and rediscover the culinary value of the world around us!
13 people found this helpful
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Backthepong
5.0 out of 5 stars An amazing time and place for this book.
Reviewed in the United States on June 20, 2021
Verified Purchase
An amazing book with great stories and Amazing pictures. The recipes are also included but this is for sure a book that documents where they were and what they did when they first began as a restaurant.
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T. Higley
5.0 out of 5 stars A delightful book for the sophisticated chef
Reviewed in the United States on January 2, 2014
Verified Purchase
I've read that this book is not for the average cook. I agree due to its unusual format: pages and pages of photographed food presentations with not a word anywhere. The recipes are in a separate location in the back of the book. I gave this book to my son-in-law, a chef, because he and his wife went to the Noma restaurant for lunch this last summer. He enjoyed the book and identified many of the dishes that were beautifully pictured. It seems to be a "fun" book for the chef who enjoys the challenge of recognizing the unusual photographed ingredients and inspirational toward trying to duplicate these extraordinary dishes.
3 people found this helpful
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N. Shieh
5.0 out of 5 stars Absolutely stunning...
Reviewed in the United States on October 15, 2010
Verified Purchase
Perhaps one of my most anticipated cookbook since Michel Bras' Essential Cuisine, it definitely did not let me down after I flipped through it. Beautiful pictures, detailed descriptions, and even the material used for the book cover feels good in the hands. The "Renee's notebook" section is definitely a must-read!

My only minor complaint about the layout of the book is that there are no descriptions of the food on the pages with their actual photography. The major ingredients of the dishes are instead consolidated onto 1 or 2 pages that precedes the respected section of photography, which is appr. between 20-40 pages, with each dish having a reference number (such as with the Elbulli xxxx-xxxx series of cookbooks) And as with the Elbulli series, it is very difficult to identify a dish without flipping back to the mini-table of content. And for food so unrecognizably unique, I would've preferred a more Alinea cookbook-like approach to the layout.

Nonetheless, a solid 5-stars. This book will be THE inspiration to many in the ages to come.
4 people found this helpful
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Top reviews from other countries

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Alfonso Puente Cruz
5.0 out of 5 stars Muy bueno
Reviewed in Mexico on March 21, 2023
Verified Purchase
Un libro muy interesante para aquellos que decidimos adentrarnos en el mundo culinario. Fotografía excelente, recomiendo este libro para conocedores del área, son recetas donde se usan técnicas avanzadas de gastronomía
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YSS
5.0 out of 5 stars Excellent
Reviewed in the United Kingdom on January 5, 2024
Verified Purchase
Bought for Christmas for 17 year old son who’s. A budding chef. He’s enjoying reading and going through it. No complaints so must be ok.
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Ana
5.0 out of 5 stars Peesente
Reviewed in Spain on November 19, 2023
Verified Purchase
Gostei de tudo
É para presente de natal
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Janete Borges
5.0 out of 5 stars Sensacional
Reviewed in Brazil on March 23, 2021
Verified Purchase
Livro incrível
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Geoffrey
5.0 out of 5 stars Awesome book. Only cookbook I've got that I sat ...
Reviewed in Canada on July 20, 2015
Verified Purchase
Awesome book. Only cookbook I've got that I sat down and read cover to cover. Heaps of ideas, cool photos and beautify constructed. Also a very large book too, so good value for weight. You could wield it effectively as a weapon, it has heft.
4 people found this helpful
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