Name: Noma 2. 0: Vegetable, Forest, Ocean
Price: 966.00 ZAR
Availability: InStock
Author: René Redzepi
ISBN: 9781648291722

portada Noma 2. 0: Vegetable, Forest, Ocean

Type

Physical Book

Author

Publisher

Year

2022

Language

English

Pages

352

Format

Hardcover

Dimensions

33.5 x 24.9 x 3.6 cm

Weight

2.56 kg.

ISBN13

9781648291722

Synopsis "Noma 2. 0: Vegetable, Forest, Ocean "

A Barnes & Noble Best Cookbook of 2022 A Barnes & Noble Best Gift Book of 2022 There's a reason Noma sits atop the list of the world's best restaurants. Every bite, every dish, every course surprises, delights, challenges, and deeply satisfies in a way that's unique in the world of dining. As the New York Times's Pete Wells wrote recently in praising Noma's flavors, "sauces are administered so subtly that you don't notice anything weird going on; you just think you've never tasted anything so extraordinary in your life." In Noma 2.0, René Redzepi digs deep into the restaurant's magic through the creation of nearly 200 dishes, each photographed in spectacular beauty and detail. Noma 2.0--the title is a reference to the reinvention of Noma after it closed in 2018 to move to its new compound across the water--is about true seasonality, from wild game in the fall to just-picked peas in the summer. It is about using only local ingredients, to build a cuisine that is profoundly situated in its place and culture. It is about transforming the ordinary--a mushroom, a chicken wing, often through fermentation--to develop haunting, memorable flavors. It is about composing a plate that delights the eye as much as the palate, whether through the trompe l'oeil of a "flowerpot" chocolate cake or a dazzling mandala of flowers and berries. It is about pushing the boundaries of what we think we want to eat--a baby pinecone, a pudding made of reindeer brain--to open our palates with a startling confidence. And it is about how to stay creative and challenge yourself over the course of a career. For foodies, for chefs, for artists and art lovers, for thought-leaders and makers, and for the kind of reader who is compelled by the idea that sometimes one person can change everything, Noma 2.0 is the gift book of the season.

René Redzepi

(Author)

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Born in 1977, René Redzepi is considered the father of new Nordic cuisine. Before returning to Denmark, he worked in some of the great kitchens of the time, from Thomas Keller's The French Laundry to Le Jardin des Sens by the Pourcel brothers or El Bulli by Ferran Adrià. With all this experience, he opened Noma in 2003, which has three Michelin stars and has been chosen five times as the best restaurant in the world by the 50Best.

Redzepi has announced that in 2024 Noma will close as a restaurant to become a laboratory dedicated to the work of food innovation and the development of new flavors.

Author of the book The Noma Guide to Fermentation, he is a chef who, in addition to valuing Nordic ingredients, has promoted knowledge about various fermentation techniques.

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