René Redzepi has been widely credited with re-inventing Nordic cuisine. His Copenhagen restaurant, Noma, recognized as the best in the world by the San Pellegrino World’s 50 Best Restaurant awards in 2010, operates at the cutting edge of cuisine, combining creativity and craftsmanship with deep knowledge of the produce of his Nordic terroir.
At Noma, which Redzepi created from a derelict eighteenth-century warehouse after stints at both El Bulli and The French Laundry, diners encounter exquisite concoctions, such as “Newly-Ploughed Potato Field” or “The Snowman from Jukkasjärvi,” sometimes served up on pebbles found in the same fields as the locally foraged ingredients.
The pages of Noma reveal Redzepi’s world through more than 90 of his recipes, the most comprehensive collection ever published, alongside an exclusive glimpse into the history of philosophy of Noma, the sourcing of ingredients, and the experimentation that underlies the dishes. A series of specially commissioned photographs illustrate the food and atmosphere of Noma, as well as the Nordic environment that is at the heart of Redzepi’s cuisine.