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Noma
Time and Place in Nordic Cuisine
Langbeschreibung
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 Nordicterroir.
Inhaltsverzeichnis
The book will consist of a foreword by the Danish artist Olafur Eliasson, an introduction by food journalist Rune Skyum-Nielsen, over 90 of Rene Redzepi's recipes and descriptions of the suppliers of Noma's produce and the methods of obtaining them.
René Redzepi is head chef and owner of Noma restaurant in Copenhagen, where he creates his inventive take on Nordic cuisine with a distinctive emphasis on regional specialities. He is widely recognized as one of the world's most influential chefs.
ISBN-13:
9780714859033
Veröffentl:
2010
Erscheinungsdatum:
16.10.2010
Seiten:
368
Autor:
René Redzepi
Gewicht:
2218 g
Format:
298x258x43 mm
Serie:
Phaidon Press
Sprache:
Englisch