Parámetros
- 354 páginas
- 13 horas de lectura
Más información sobre el libro
René Redzepi has redefined Nordic cuisine through his acclaimed Copenhagen restaurant, Noma, which was named the world's best in 2010. Known for his innovative approach, Redzepi combines creativity and craftsmanship with a deep understanding of Nordic ingredients. Since opening Noma in a renovated eighteenth-century warehouse in 2003, he has crafted exquisite dishes like Newly-Ploughed Potato Field and The Snowman from Jukkasjarvi, showcasing the region's diverse produce. His ingredient sourcing involves foraging local fields, obtaining horse-mussels from the Faroe Islands, and using pristine water from Greenland. Redzepi emphasizes seasonally and regionally sourced sustainable ingredients, elevating culinary philosophy to new heights. At just 37, he is one of the most influential chefs globally. This book provides an exclusive look into Redzepi's food philosophy and creativity, featuring over 90 recipes, diary excerpts from the restaurant's early days, and insights into Noma's unique suppliers. Accompanied by 200 new color photographs of dishes, local ingredients, and Nordic landscapes, it also includes a foreword by artist Olafur Eliasson.
Compra de libros
Noma, René Redzepi
- Idioma
- Publicado en
- 2010
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- (Tapa dura)
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- Título
- Noma
- Idioma
- Inglés
- Autores
- René Redzepi
- Editorial
- Phaidon
- Publicado en
- 2010
- Formato
- Tapa dura
- Páginas
- 354
- ISBN10
- 0714859036
- ISBN13
- 9780714859033
- Serie
- Etiquetas
- No ficción, Libros de cocina, Arte culinario & Gastronomía, Comida
- Calificación
- 4,3 de 5
- Descripción
- René Redzepi has redefined Nordic cuisine through his acclaimed Copenhagen restaurant, Noma, which was named the world's best in 2010. Known for his innovative approach, Redzepi combines creativity and craftsmanship with a deep understanding of Nordic ingredients. Since opening Noma in a renovated eighteenth-century warehouse in 2003, he has crafted exquisite dishes like Newly-Ploughed Potato Field and The Snowman from Jukkasjarvi, showcasing the region's diverse produce. His ingredient sourcing involves foraging local fields, obtaining horse-mussels from the Faroe Islands, and using pristine water from Greenland. Redzepi emphasizes seasonally and regionally sourced sustainable ingredients, elevating culinary philosophy to new heights. At just 37, he is one of the most influential chefs globally. This book provides an exclusive look into Redzepi's food philosophy and creativity, featuring over 90 recipes, diary excerpts from the restaurant's early days, and insights into Noma's unique suppliers. Accompanied by 200 new color photographs of dishes, local ingredients, and Nordic landscapes, it also includes a foreword by artist Olafur Eliasson.