René Redzepi is widely credited with reinventing Nordic cuisine. His Copenhagen restaurant Noma was named the best restaurant in the world at 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 is at the forefront of gourmet cuisine, combining relentless creativity and a remarkable level of craftsmanship with an inimitable and innate knowledge of the produce of his Nordic terroir. At Noma, which Redzepi founded in 2003 from a derelict 18th century warehouse, having previously worked at elBulli and The French Laundry, guests are served exquisite dishes such as Newly-Ploughed Potato Field or The snowman from Jukkasjarvi, all carefully crafted to express the astonishing diversity of Nordic ingredients. Redzepi's fascination with giving his guests a real sense of the environment in which they are eating goes so far that he serves his dishes on pebbles found in the same fields as his produce.
In search of ingredients, he forages for wild fruits in the surrounding fields, sources horse mussels from the Faroe Islands and the purest water from Greenland. Redzepi has taken the culinary philosophy of seasonally and regionally sourced, sustainable ingredients to an exquisite level, creating an utterly delicious cuisine.Noma is an unprecedented opportunity to learn about the history and philosophy of Redzepi and Noma, the sourcing of ingredients, the experimentation behind the dishes and the cultural significance of the food at Noma. Accompanying this insight into Redzepi's world are over 90 recipes, by far the most comprehensive collection ever published. The book also includes a series of specially commissioned photographs that illustrate the food and atmosphere of Noma, as well as the Nordic setting that is at the heart of Redzepi's cuisine.