The most well-known chef in the world shares the recipes that have shaped the new Noma and changed how we think about food. A Barnes & Noble Best Cookbook of 2022 and a Barnes & Noble Best Gift Book of 2022 Noma is at the top of the list of the best restaurants in the world for good reason. In a way that is one of a kind in the dining industry, every bite, every dish, and every course surprises, delights, challenges, and deeply satisfies. "Sauces are administered so subtly that you don't notice anything weird going on," wrote Pete Wells of the New York Times in a recent review of Noma's flavors. You simply believe that you have never experienced anything quite like it." René Redzepi delves deeply into the magic of the restaurant in Noma 2.0 by creating nearly 200 dishes, each of which is photographed in stunning beauty and detail.
The title, "Noma 2.0," refers to the reinvention of Noma after it moved to a new compound across the water in 2018 and closed its doors. It is about true seasonality, from freshly harvested peas in the summer to wild game in the fall. It is tied in with utilizing just nearby fixings, to construct a cooking that is significantly arranged in its place and culture. It's about turning something common, like a chicken wing or a mushroom, into something memorable and haunting through fermentation. Whether it's a stunning mandala of flowers and berries or the trompe l'oeil of a "flowerpot" chocolate cake, it's about creating a plate that delights the eye as much as the palate. It is tied in with pushing the limits of what we assume we need to eat- - a child pinecone, a pudding made of reindeer mind - to open our palates with a frightening certainty. In addition, it discusses strategies for maintaining one's creativity and overcoming obstacles throughout a career.
Noma 2.0 is the gift book of the season for foodies, chefs, artists, makers, thought leaders, and readers who are compelled by the idea that one person can sometimes change everything.