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Time and space in Nordic cuisine

This is a unique review of the culinary philosophy and creativity of René Redzepi
and Noma, which analyzes in depth for the first time what is going on behind the
scenes of their innovative restaurant. With this book, the Phaidon publishing house
has won two James Beard Awards, in the categories of “Cooking From a
Professional Point of View” and “Photography and Food Styling”; America's most
recognized annual cookbook and chef awards, presented on May 7, 2011.

Author:
Rene Redzepi

1st Edition 2010

ISBN 10
9-780-871-48-5903-3

Format
25.5 x 29.5 cm
320 pages

Illustration full color

hardcover binding

THE
AUTHOR
René Redzepi is one of the latest great success stories in
the gastronomic world, recognized for reinventing Nordic
cuisine and placing it at the center of the international
panorama.

In its beginnings it already stood out, not only for its

exceptional technique, but for its firm approach to local
ingredients. After working with Ferran Adrià, at elBulli,
and Thomas Keller, at The French Laundry, Redzepi
became chef and co-founder of Noma in 2003, at just 25
years old. Since then it has evolved rapidly and has
raised the culinary philosophy of sustainable, regional
and seasonal ingredients to an unprecedented level, in turn creating delicious
and unique cuisine.
 a foreword by Danish artist Olafur Eliasson, a regular at the restaurant, followed by an introduction by Danish food

m-Nielsen. Subsequently, exclusive fragments of Redzepi's diary referring to the period prior to the opening of the
e revealed. In the diary the chef describes, for example, his “first voyage of discovery in search of new products”
Faroe Islands, Iceland or Greenland and tried sea berries, the subarctic shrub empetrum, the large raw mussel for
er, arctic root and other ingredients.

In the restaurant, which occupies an old 18th century naval warehouse in the port of
Copenhagen, nothing is served that does not come from the Nordic region, which is
why from the first page the author strives to geographically
place the reader in his territory. . Redzepi's dishes are
seasoned only with seasonal ingredients from Sweden,
Norway, Iceland, Denmark, Greenland or Finland. For this
reason, NOMA also includes essays that show the chef's
relationship with nine of his closest collaborators and local
producers, among the network of approximately 60 or 70
suppliers he has throughout Scandinavia; from ranchers
and hobby farmers to collectors and fishermen.
The work is illustrated with a total of 200 full-page color photographs taken in Noma by
photographer Ditte Isager. They are spectacular images that, with great detail, transport the
reader to the Nordic restaurant and its natural surroundings. And photos of the 90 recipes
are included, among which are: Steamed birchwood broth, chanterelle and new hazelnuts;
Piel de leche and salsify, nabicol and truffle puree; Sole and green strawberries, beach
cabbage and new potatoes; Blueberries in their natural environment; Oxtail and toasted
beer, apple and aquaturma or king crab and leek with ashes.