NOMA: Time and Place in Nordic Cuisine

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SKX0110
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Noma is Copenhagen's award-winning, trendsetting restaurant and its chef, René Redzepi, is credited with spearheading the New Nordic Cuisine movement. This 2010 volume focuses on Redzepi's food and the philosophy behind it. Featuring an introduction by Danish artist Olafur Eliasson, it includes excerpts from Redzepi's diary that take the reader up to Noma's opening in 2004. The book's 369 pages also include 90 recipes. Many, such as a sous vide reindeer shoulder served with celery root rolled in hay ashes, will be out of the range of home cooks, but the artistry is sure to delight—as will the 200 photographs courtesy of Ditte Isager. (Isager's imagery so impressed us, in fact, that we asked her to shootHorisont, our book celebrating the relaunch of the Skagen brand.)

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