Noma. Tempi e luoghi della cucina nordica

this is an absolutely gorgeous book. a coffee table book more than a cookbook, tho' it does have recipes. gorgeously-photographed recipes. the most interesting part is the introduction and rené's diary from the journey he took in the early days of NOMA. the insights and what they're doing to transfo Leggi tutto

This is pretty and all but who on earth is sourcing the ingredients for "pickled sea lettuce mousse" or whatever for a casual Tuesday night

Probably a cornerstone among books written on the history of a restaurant. And I'm not only saying that because the book is massive in shape, but also massive in content. The approach taken in this books is quite classic, but the approach depicted in the book and the one taken by the restaurant are

I loved this book even though making any of these recipes is impossible here in the States since the whole idea is using fresh Nordic ingredients. I still found the book fascinating and inspiring- I want to make malt "dirt", birch broth, and crazy flavored granitas! I love the concept of preparing f Leggi tutto

This is not a cooking book. This is art. Read it!

I liked the layout and the essays. Even reading through the recipes, there was an understanding that the person reading this book can cook. Techniques are described like a grandmother with some precision. There are a few interesting techniques but the real joy described is the ingredients. He works