Tuesday, 19 October 2010
PIG TAILS & POTATO SKINS, CEP OIL & WOOD CHIP
The long awaited exclusive look at one of the most interesting restaurants in the world, Noma, and its influential head chef René Redzepi is finally here.
An insight into the food philosophy and creativity of Noma restaurant, this book- brought to us by Phaidon- 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.
René Redzepi has been widely credited with re-inventing Nordic cuisine. His Copenhagen restaurant, Noma, was recognized as the best in the world by the San Pellegrino World’s 50 Best Restaurant awards in 2010 and received the unique ‘Chef’s Choice’ award at the same ceremony in 2009.
After previously working at El Bullie and The French Laundry, Redzepi created Noma from a derelict eighteenth-century warehouse in 2003 where diners are served exquisite concoctions, such as ‘Newly-Ploughed Potato Field’ or ‘The snowman from Jukkasjärvi’, all painstakingly constructed to express their amazing array of Nordic ingredients.
This book details Redzepi’s reinvention of Nordic cuisine, his obsession with fresh and local produce from across Scandinavia, his continuous search for new ingredients and his never-ending experimentation.
290 x 250 mm, 11 3/8 x 9 7/8 in
200 colour illustrations
Available in London from now and Ludlow from Saturday. To pre order email us at firstname.lastname@example.org