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René Redzepi. Noma: Time and Place in Nordic Cuisine

Noma: Time and Place in Nordic Cuisine offers an exclusive insight into the food, philosophy and creativity of René Redzepi. It reveals the first behind the scenes look at the restaurant, Noma, and features over 90 recipes as well as excerpts from Redzepi’s diary from the period leading up to the opening of the restaurant and texts on some the most enigmatic of Noma’s suppliers.

The book includes 200 new specially commissioned color photographs of the dishes, unique local ingredients and landscapes from across the Nordic region. It also includes a foreword by the artist Olafur Eliasson.




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