René Redzepi: Noma 2.0 | Buch

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Cover: 9781648291722 | Noma 2.0 | René Redzepi (u. a.) | Buch | Englisch | 2022

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Sprache: Englisch

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Beschreibung

There's a reason that Noma sits atop the list of the world's best restaurants, and has done so almost since its inception 20 years ago. Every bite, every dish, every course, every menu surprises, delights, challenges, startles, and deeply satisfies in a way that's unique in the world of dining. As 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 The Art of Noma, René Redzepi digs deep into the creation of 100 classic Noma dishes that exemplify the restaurant's magic. The Art of Noma is about true seasonality, from game in the fall to just-picked peas in the summer. It is about using local ingredients, and 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 the tromp l'oeil of a "flowerpot? chocolate cake or the dazzling mandala of flowers and berries. It is about pushing the boundaries of what we think is edible?ants as seasoning, a live shrimp that explodes with the essence of the North Atlantic. And it is about following an uncompromising vision of what a meal can be, arguing, with every dish set before the diner, that food belongs in the pantheon of arts like painting, music, poetry. For foodies, for chefs, for art lovers, and for the kind of reader who is compelled by the ephemeral yet thrilling idea that sometimes, yes, one person can change everything, The Art of Noma is the gift book of the season.

Über den Autor

René Redzepi is the chef and co-owner of Noma in Copenhagen, five times recognized as the world’s best restaurant. In 2021, Noma was awarded its third Michelin Star. Redzepi has been featured in publications from the New York Times to Wired and profiled in two feature-length documentaries and countless national and international media outlets. His first book, Noma: Time and Place in Nordic Cuisine, was an IACP and James Beard Award winner, and The Noma Guide to Fermentation was a New York Times bestseller. He lives in Copenhagen with his wife, Nadine Levy Redzepi, their three children, and their dog, Ponzu. Find him on Instagram at [...] and [...]

Mette Søberg has been cooking in restaurants since 2010, first in Copenhagen and then later in Sydney at Marque, under the mentorship of Mark Best. She returned to Copenhagen in 2013 and immediately joined Noma, where two years later she became a member of the test kitchen, developing dishes for Noma’s menus. In 2018, when Noma moved to its current location, she rose to the position of head of research and development. Mette lives with her fiancé, Bjørne, and their new baby, Mads. Find her on Instagram at [...]

Junichi Takahashi is a chef from Miyagi Prefecture in Japan who has been cooking for twenty years in restaurants around Japan and Europe. He has been an integral member of the Noma team since 2012 and has been developing dishes for Noma’s menus since 2016. Jun is not only known for his innovation and creativity but also for delivering satisfying dishes that are rich with umami and deeply rooted in tradition and craftsmanship. Find him on Instagram at [...]

Erscheinungsjahr:	2022
Genre:	Kochen & Backen
Rubrik:	Essen & Trinken
Thema:	Themenkochbücher
Medium:	Buch
Seiten:	352
Inhalt:	352 S.
ISBN-13:	9781648291722
ISBN-10:	1648291724
Sprache:	Englisch
Herstellernummer:	941298
Einband:	Gebunden
Autor:	Redzepi, René Søberg, Mette Takahashi, Junichi
Besonderheit:	Unsere Aufsteiger
Hersteller:	Workman Publishing Artisan
Abbildungen:	300 color photographs
Maße:	337 x 248 x 38 mm
Von/Mit:	René Redzepi (u. a.)
Erscheinungsdatum:	08.11.2022
Gewicht:	2,564 kg

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