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Noma: Time and Place in Nordic Cuisine

4.28  ·  Rating Details ·  515 Ratings  ·  20 Reviews
"Noma is the most important cookbook of the year." – The Wall Street Journal

René Redzepi has been widely credited with re-inventing Nordic cuisine. His Copenhagen restaurant, Noma, was recognized as the #1 best in the world by the San Pellegrino World’s 50 Best Restaurant awards in April 2010 after receiving the "Chef’s Choice" award in 2009. Redzepi operates at the cuttin
Hardcover, 368 pages
Published September 17th 2010 by Phaidon Press (first published January 1st 2006)
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(showing 1-30 of 1,341)
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May 30, 2013 Miriam rated it really liked it

Floating to add this awesome portrait of the author:

Out of respect for Redzepi's emphasis on the interconnectedness of environment, taste, appearance and other factors leading to the final experience of consuming a dish, I will attempt to consider all the aspects of this book in my review. Because it is first way in which one encounters a book, I will begin with book as object. NOMA is large and heavy. The title is oversized and arty. It correctly communicates the weighty ideas and glossy images
Oct 11, 2015 Antonia rated it it was amazing
Shelves: in-the-kitchen
This is not a cooking book. This is art. Read it!
Nov 02, 2011 julie rated it it was amazing
this is an absolutely gorgeous book. a coffee table book more than a cookbook, tho' it does have recipes. gorgeously-photographed recipes. the most interesting part is the introduction and rené's diary from the journey he took in the early days of NOMA. the insights and what they're doing to transform cooking and the thinking about cooking in scandinavia (and the world) are absolutely phenomenal. i don't think i'll try to cook anything from it, but it has me thinking about local ingredients and ...more
Frédéric Bourgeon
Jun 24, 2012 Frédéric Bourgeon rated it it was amazing
Probably a cornerstone among books written on the history of a restaurant. And I'm not only saying that because the book is massive in shape, but also massive in content. The approach taken in this books is quite classic, but the approach depicted in the book and the one taken by the restaurant are original ones.
This is not a cookbook. It probably feeds more your mind and conception of cooking that your stomach.
Kassie Borreson
Apr 19, 2011 Kassie Borreson rated it it was amazing
This is a combination coffee table/art book and a cookbook. The full page pictures are absolutely stunning, and worth the purchase alone. Though you may have trouble finding some of the ingredients if you live outside of Denmark, the recipes are a pleasure to read and quite inspiring. Phaidon always seems to produce, impressive, beautiful and thoughtful tomes, and this book is no exception.
Apr 22, 2012 Emily rated it it was amazing
I loved this book even though making any of these recipes is impossible here in the States since the whole idea is using fresh Nordic ingredients. I still found the book fascinating and inspiring- I want to make malt "dirt", birch broth, and crazy flavored granitas! I love the concept of preparing foods with wild ingredients from the same environment. And the photographs are gorgeous.
Mar 15, 2014 Foxthyme rated it it was amazing
Okay this cookbook is in a category all of its own. The if I become a millionaire, maybe I can go eat in this voted World's Best Restaurant. It has won this award at least 3 years in a row. Perhaps that's how long the wait list would be too.

The pictures are food art. The food is art as well. If you could make the most exquisite and tasty food look as earthy, tantalizing, and visually striking as possible, this is the book.

I wasn't sure if I liked how the book started with all of the pictures,
Jan 13, 2015 Thomas rated it it was amazing
There are only about 40 pages of backstory, journal, information...etc. before a beautiful book of food photography, as well as some stunning and complex recipes. It's a fantastic snapshot of one of the top restaurants/chefs in the world.
After some discussion about this cookbook, the conclusion was that it is "willfully difficult and intentionally arcane."

The first half is all photographs of the food, of people, of bits of twigs, etc. Nice photographs, for sure. The second half of the book is the recipes. The recipes request such ingredients as:
- Small shallots from the island of Laeso
- Organic eggs, each weighing approximately 55g
- Cladonia lichen
- Mustard from Gotland

The recipes don't follow in order to their pictures - you'r
Diana Perez
Jan 28, 2015 Diana Perez rated it it was amazing
Five stars for the photography alone. These recipes are not for home cooks. Read it for the chef's approach to cooking at his restaurant.
False Millennium
Apr 18, 2014 False Millennium rated it did not like it
Shelves: food-drink
Continually called "the cutting edge of Nordic cuisine." Yes, he applauds using regional ingredients, but when I tell you the first recipe is for "milk skin with grass" and the other recipes include powdered reindeer antler with moss or pumpkin with pickled herring and walnut juice...where do you even FIND walnut juice (answer: you have to make it.)Milk ice, barley, poached egg and liquorice. Cloudberries from Pitea, burnt meringue and herbal tea...first have to go to Pitea. Birch ...more
Mar 02, 2014 Debbie rated it it was amazing
This book was given to us as the perfect housewarming gift. The photos are exquisite.
Jan 22, 2016 Will rated it really liked it
Shelves: cookbooks
The only problem: flipping between the pictures and the actual recipes.
Apr 08, 2015 Blenda rated it it was amazing
So inspiring!!
Nov 26, 2012 John rated it really liked it
Shelves: food
Nothing in this book is remotedly feasible as far the amateur cook is concerned. That might be an exageration. The book is, however, absolutely gorgeous and brilliantly thought through. There should probably be hundreds of cuisines similarly attached to place from the Australian badlands to Washington cloud forests.
Vuk Trifkovic
Apr 27, 2012 Vuk Trifkovic rated it really liked it
Lovely book! Photography is stunning and the recipes are not as unapproachable as I feared they might be. Sure, it's not everyday cooking, but reckon there's enough in there to tone it down and adapt to a more prosaic dinners.
Jul 06, 2012 Luke rated it liked it
Four stars for the inspiring, ridiculous recipes (which I'll likely never attempt) and gorgeous photos. One star for the labored purple prose of Rune Skyum-Nielsen, who penned two long introductory essays.
May 26, 2014 Tim rated it really liked it
Shelves: cookbooks
beautiful - impossible recipes, locally sourced ingredient photos, well put together plate shots, snippets from his diary, the history of the restaurant, it's all here!
Jun 20, 2012 Lana rated it liked it
This is a "Chefs" book. The attention to detail is remarkable. It is complicated. It is rewarding. Inspiring dishes and photographs. A great coffee table book.
Mar 04, 2011 Brittany rated it liked it
Shelves: cookbook
wouldn't necessarily make the food, but the book is beautiful!!
Enzio Giljamakis
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Oct 17, 2016
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Oct 16, 2016
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