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.
