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A Work in Progress: A Journal by René Redzepi
$45.00 NZD
Category: World Cookbooks
A Work in Progress: A Journal is a highly personal document of the creative processes at noma and the challenges faced by its chefs over a twelve-month period in an unspecified year of the restaurant's history. After a month of vacation, Redzepi made a resolution to keep a journal and to dedicate a yea ...Show more
Downtime: Deliciousness at Home by Nadine Levy Redzepi; René Redzepi (Foreword by)
$60.00 NZD
Category: World Cookbooks
'This is great family cooking: inviting, achievable and simply delicious.' Nigel Slater'This book is full of ideas, enthusiasm, flavour - and heart.' Nigella Lawson'A wonderful collection of everyday home-cooked meals.' Jamie Oliver Bring love and deliciousness into your kitchen. Inspired by her own c ...Show more
Noma 2.0: Vegetable, Forest, Ocean by René Redzepi, Mette Søberg, Junichi Takahashi
$175.00 NZD
Category: World Cookbooks
There's a reason Noma sits atop the list of the world's best restaurants. Every bite, every dish, every course surprises, delights, challenges, and deeply satisfies in a way that's unique in the world of dining. As the New York Times's Pete Wells wrote recently in praising Noma's flavors, "sauces are a ...Show more
Noma: Time and Place in Nordic Cuisine by René Redzepi; Olafur Eliasson; Ditte Isager (By (photographer)); Christine Rudolph
$84.00 NZD
Category: World Cookbooks | Reading Level: very good
" "Noma is the most important cookbook of the year." - The Wall Street Journal Ren 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 re ...Show more
The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables by René Redzepi, David Zilber
$89.99 NZD
Category: World Cookbooks | Series: Foundations of Flavor | Reading Level: very good
A New York Times Best Cookbook of Fall 2018 At Noma--four times named the world's best restaurant--every dish includes some form of fermentation, whether it's a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the ...Show more
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