Rene redzepi noma cookbook

The cookbook "Noma" is an unprecedented opportunity to learn more about the history and philosophy of René Redzepi and Noma, the sourcing of ingredients, the experimentation behind the dishes and the cultural significance of dining at Noma.

René Redzepi is widely acclaimed for reinventing Scandinavian cuisine.

This book is emblematic of what happens when one prioritizes appearance over functionality.

The same can be said about the food itself. Leaves you hungry for another visit."--Time Out

"One of the most idiosyncratic food books... I ended up placing it on the kitchen table, but even that wasn't very satisfactory because of its size.

It correctly communicates the weighty ideas and glossy images one finds inside. Because it is first way in which one encounters a book, I will begin with book as object. It stimulated my appetite less than any recent book on food I can think of. Of course this doesn't make a practical difference because I'm not scheduled for a trip to Copenhagen and the ingredients are impossible to obtain fresh here -- and fresh is the whole point of NOMA's the culinary philosophy.

Now, I'm very attuned to terroir, but to me, this is far more interesting than appetizing. As a result, the individual's imaginative ability is levelled off to become the same for everybody. When searching for ingredients, he looks for wild products in local fields, sources horse mussels from the Faroe Islands and sources the purest water from Greenland.

It is food for your mind, not your mouth. Redzepi's idea is that dishes should not be only seasonal and local but also environmental, not necessarily in the "green" sense but in that they recreate ecological systems by serving things that live together or eat one another, such as wild boar with roots and berries and leaves.

But pretending for the moment that I in fact possessed the opportunity to eat there, would I? Well, yes. The mixed-off-whites color scheme and modern fonts are true to the Scandinavian aesthetic that Redzepi promotes.

He is widely recognized as one of the world s most influential chefs.