Noma cookbook - Time and Place in Nordic Cuisine
Noma is fast becoming a household name. The restaurant won the top spot in the San Peligrino World’s Best Restaurant awards in 2010, ousting El Bulli from first place. Then there was its recent appearance on Masterchef the Professionals where we were given an insight into the restaurant’s ethos of using highly seasonal, often foraged produce and the exquisite precision of their presentation.
Head chef René Redzepi has created a truly unique restaurant that is clearly destined for long term greatness. With the recent release of his cookbook, Time and Place in Nordic Cuisine, maybe we can try to recreate some of this greatness at home.
It’s an impressive book that requires two hands to be picked up. There is an introduction by the artist Olafur Eliasson and Redzepi then explains the philosophy behind his two-Michelin-star restaurant. This is followed by over 200 mouthwatering, full page images of the restaurant’s dishes, the ingredients and local suppliers. Finally, the book is rounded off with 90 recipes that were created by Redzepi and served at Noma.
The photos are the main attraction in my opinion. The presentation of the dishes that Noma produces is breathtaking, it’s like artwork that you wouldn’t really want to destroy by eating. As you’d expect from a Copenhagen-based restaurant that is known for its use of local produce, some of the ingredients in the recipes will be a little hard to source in London, but I’m certainly going to give it a go.
Time and Place in Nordic Cuisine probably isn’t the sort of cookbook that you’d reach to one evening for dinner inspiration, but it’s a joy to browse through. I’d put it in the coffee table cookbook category. Stay tuned for when we try to recreate a dish form the best restaurant in the world, in a flat in London.