<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 Choice¿ award at the same ceremony. 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 <i>terroir</i>.</p><p>At Noma, which Redzepi created from a derelict 18 th 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 Jukkasj¿i¿, all painstakingly constructed to express there amazing array of Nordic ingredients. Redzepi¿s fascination with giving his diners a real taste of their food¿s environment extends to serving dishes upon pebbles found in the same fields as
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<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,...
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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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