Rene 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 receiving the ‘Chef’s Choice’ award 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 Jukkasjarvi’, all painstakingly constructed to express their amazing array of Nordic ingredients. 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 unprecedented level, and in doing so has created an utterly delicious cuisine. At the age of 32, Redzepi is one of the most influential chefs in the world.
Noma: Time and Place in Nordic Cuisine will offer an exclusive insight into the food, philosophy and creativity of Rene Redzepi. It will reveal the first behind the scenes look at the restaurant, Noma, and will feature 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 will include 200 new specially commissioned color photographs of the dishes, unique local ingredients and landscapes from across the Nordic region. It will also include a foreward by the artist Olafur Eliasson.
René Redzepi is head chef/owner of the 2-star Michelin restaurant Noma in Copenhagen, specializing in Nordic cuisine, sourcing ingredients exclusively from Scandinavia. Noma has taken the number one spot in the World’s 50 Best Restaurants Awards in 2010, 2011, and 2012. In 2008, Redzepi established the Nordic Food Lab, a non-profit, self-governed institution established with the purpose of exploring Nordic Cuisine. He also founded the MAD symposium, an annual forum ‘by chefs, for chefs’ which delves into the issues facing the changing restaurant trade. His first major cookbook, Noma: Time and Place in Nordic Cuisine (Phaidon, 2010), was hailed by the Wall Street Journal as, “the most important cookbook of the year.” It was the winner of both an IACP and James Beard award for best cookbook in the professional and photography categories. Redzepi has been featured in such publications as The New Yorker, The Wall Street Journal, The New York Times, and was named one of Time Magazine’s 100 Most Influential People in the World. His newest book René Redzepi: A Work in Progress was published by Phaidon in November 2013.