Noma: Time and Place in Nordic Cuisine

by René Redzepi

ISBN-10: 0714859036
ISBN-13: 9780714859033
Region: Nordic
Publication Date: October, 2010
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Recipe Index

Recipesort icon Page Rating
Aebleskiver and Vinegar Meringues 260
0
Asparagus, Bulrush and Duck Eggs 259
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Beetroot and Aromatic Seeds, Red Gooseberries and Dewberries 314
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Beetroot and Rhubarb 294
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Beetroot Granita and Woodruff Mousse 300
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Birch Wood Dessert 265
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Blueberries surrounded by their Natural Environment 289
0
Blueshell Mussels and Angelica with Veal Breast 268
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Bouillon of Steamed Birchwood, Chanterelles and Fresh Hazelnut 258
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Bread, Butter and Fat 331
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Breast of Lamb and Mustard Oil and Søren’s Many Salads 283
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Caramel and Malt 257
0
Carrots and Buttermilk 309
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Celeriac and Icelandic Moss, Seaweed and Egg Yolk 319
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Ceps and Poached Truffle Meringue 251
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Chestnuts and Walnuts, Rye and Cress 323
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Chicken Skin and Ryebread, Smoked Cheese and Lumpfish Roe 333
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Cloudberries from Piteå, Burnt Meringue and Herbal Tea 263
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Cooked Leeks and Caramelized Pork Stock, Ashes and Hazelnut 269
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Creamy Barley and Grains, Wheatgrass and Truffle 342
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Cucumber and Verbena 250
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Dandelion and Nasturtium, Seakale Fruit and Yellow Beetroots 320
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Danish Squid, Green Strawberries and Verbena Oil 285
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Dessert of Flowers 290
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Dover Sole and Green Strawberries, Beach Cabbage and New Potatoes 277
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Duck Breast, Tongue and Heart, Nasturtiums and Watercress 273
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Essential Pickles 308
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Fingerling Potatoes and Speck 340
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Fresh Mackerel and Grilled Cucumber 264
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Fresh Shrimp and Pickled Seaweed, Stonecrop and Rhubarb Juice 278
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Glazed Beetroot and Apples 306
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Grilled Lamb Shank and Ramsons Leaves, Yellow Beetroot and Elderflowers 312
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Grilled Pear Marinated in Herb Flowers, Duck Liver and Gizzards 318
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Hare Wood and Beech Nuts 328
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Hen of the Wood and Blood Purée 325
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Herb Toast with Turbot Roe 296
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Jerusalem Artichokes and Toasted Hay Oil, Yoghurt and Truffles 341
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King Crab and Leeks in Ashes 338
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Langoustines and Sea Flavours 304
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Lingonberries and Hay Cream 329
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Lobster and Salad Leaves, Red Currant Wine and Roses 288
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Milk Ice and Barley, Poached Egg and Liquorice 255
0
Milk Skin and Salsify, Rapeseed and Truffle Purée 343
0
Musk Ox and Fresh Young Garlic, Milk Skin and Caramelized Garlic 272
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Onions and Blueberries 295
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Over-Ripe Pears and Malt Oil, Skyr and Wild Chervil 344
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Oxtail and Dark Bear, Apple and Jerusalem Artichoke 336
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Oysters and Malt Oil, Apple and Tapioca 271
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Pickled Vegetables and Smoked Bone Marrow 293
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Pig Tails and Potato Skins, Cep Oil and Wood Chips 303
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Poached Duck Egg and Oysters, Raw and Cooked Vegetables 287
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Poached Eggs and Radishes 275
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Pork Neck and Bulrushes, Violets and Malt 291
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Potato Crisps and Yoghurt 262
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Potato Crisps with Anise and Chocolate 322
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Potatoes Lovage and Whey 330
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Pumpkin and Marinated Herring, Walnut Juice 311
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Radishes in a Pot 315
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Razor Clams and Parsley, Horseradish and Mussel Juice 327
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Red Nuances of Lobster 307
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Reindeer with Celeriac and Wild Herb Gel 339
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Rowan Shoots and Mead, Fresh Cheese and Croutons 254
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Savory Cookies with Speck and Blackcurrants 299
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Scallops and Sea Urchins, Sea Buckthorn and Muikko 305
0
Sea Buckthorn and Beetroot Flødeboller 297
0
Sea Urchin and Elderberries, Rose Hips and Vinegar 301
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Sea Urchin and Frozen Milk, Cucumber and Dill 332
0
Short Rib of Beef and Roses, Malt Puffs and Beetroot 316
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Smoked Bone Marrow and Onion, Thyme Flowers and Veal Breast 324
0
Smoked Quail Eggs 334
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Snails and Moss 321
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Snowman 256
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Spinach Steamed in Tea 280
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Squid and Marinated Seashore Herbs, Pickled Kohlrabi and Parsley 298
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Steamed Egg White and Birch Wine, Wild Mushrooms 335
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Stone Crab and Beach Mustard, Cockle Gel 313
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Sweet Shrimp from Smögen, Frozen Red Currant Juice 310
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Sweetbreads and Seaweed, Bleak Roe and Seashore Herbs 276
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Sweetbreads and Vegetable Stems, Parsley and Seaweed 282
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Tartare of Beef and Wood Sorrel, Tarragon and Juniper 279
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The Onion Family 317
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Topaz Apple, Fresh Hazelnuts and Marjoram 270
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Truffle Dessert 337
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Turbot Skirts and Cheeks, Asparagus and Verbena 266
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Turbot with Early Spring Herbs 274
0
Veal Tongue and Breast, Oxtail and Bouillon 326
0
Vegetable Field 281
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Vegetables from Lammefjorden, Sea Buckthorn and Gooseberries 284
0
Walnuts and Dried Berries 302
0
White Currants and Gelled Cucumber Juice, Sweet Cicely and Hazelnut Milk 261
0
Wild Blackberries and Sweetcorn Ice Cream 292
0
Winter Cabbage and Winter Oysters 267
0
Yoghurt and Whey, Peas and Celery 286
0

Publishers Information

About Noma: Time and Place in Nordic Cuisine

Publisher Web Link: http://www.phaidon.com/

René Redzepi has been widely credited with re-inventing Nordic cuisine. His Copenhagen restaurant, Noma, was recognized as the best in the world by the San Pellegrino World’s 50 Best Restaurant awards in 2010 and received the unique ‘Chef’s Choice’ award at the same ceremony in 2009. Redzepi operates at the cutting edge of gourmet cuisine, combining an unrelenting creativity and a remarkable level of craftsmanship with an inimitable and innate knowledge of the produce of his Nordic terroir.

At Noma, which Redzepi created from a derelict eighteenth-century warehouse in 2003 after previously working at both elBulli and The French Laundry, diners are served exquisite concoctions, such as ‘Newly-Ploughed Potato Field’ or ‘The snowman from Jukkasjärvi’, all painstakingly constructed to express their amazing array of Nordic ingredients. Redzepi’s fascination with giving his diners a real taste of their food’s environment extends to serving dishes on pebbles found in the same fields as his produce. His search for ingredients involves foraging amongst local fields for wild produce, sourcing horse-mussels from the Faroe Islands and the purest possible water from Greenland. Redzepi has heightened the culinary philosophy of seasonally and regionally sourced sustainable ingredients to an exquisite level, and in doing so has created an utterly delicious cuisine.

Noma is an unprecedented opportunity to learn about Redzepi and Noma’s history and philosophy, the sourcing of ingredients, the experimentation behind the dishes and the cultural significance of dining at Noma. Accompanying this insight into Redzepi’s world will be over 90 of Redzepi’s recipes, by far the most comprehensive collection ever published. The book will also feature a series of specially commissioned photographs, illustrating the food and atmosphere of Noma, as well as the Nordic environment that lies at the heart of Redzepi’s cuisine. (http://www.phaidon.com/)

Author Information

About René Redzepi

Author Web Link: http://www.noma.dk/

To realise the ambitions of the restaurant, noma is run by head chef and partner René Redzepi, one of Denmark’s greatest culinary talents. Before taking charge of noma, he worked at three of the most famous three-star Michelin Restaurants in the world (The French Laundry, El Bulli and Le Jardin des Sens). 

René Redzepi has been appointed ambassador of the New Nordic Food programme – an initiative launched by the Nordic Council of Ministers. The programme is a Nordic cooperative project to promote the values of Nordic food culture and the qualities of Nordic produce. René was selected as New Nordic Food ambassador because of his ongoing efforts to advance and promote the knowledge of Nordic cuisine. (http://www.noma.dk/)

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