<B>A Barnes & Noble Best Cookbook of 2022</B><BR/><B>A Barnes & Noble Best Gift Book of 2022</B><BR/><BR/> 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 <I>New York Times</I>’s 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 <I>Noma 2.0</I>, René Redzepi digs deep into the restaurant’s magic through the creation of nearly 200 dishes, each photographed in spectacular beauty and detail.<BR/> <BR/><I>Noma 2.0</I>—the title is a reference to the reinvention of Noma after it closed in 2018 to move to its new compound across the water—is about true seasonality, f
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<p>Ren¿edzepi has been widely credited with re-inventing Nordic cuisine. His Copenhagen restaurant, Noma, was recognized as the third best in the world by the San Pellegrino World¿s 50 Best Restaurant awards in 2009 and received the unique ¿Chef¿s...
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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...
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<p><strong>The world-famous chef Ren¿edzepi''s intimate first-hand account of a year in the life of his renowned restaurant, noma</strong></p><p><em>A Work in Progress: A Journal</em> is a highly personal...
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<DIV><B>Winner, 2019 IACP Award for Best Book of the Year in Food Matters</B><BR/><BR/><B>Named one of the Best Food Books of the Year by <I>The New Yorker</I>,<I> Smithsonian</I>, <I>The...
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