EUR 45,72
  • Tous les prix incluent la TVA.
En stock.
Expédié et vendu par Amazon.
Emballage cadeau disponible.
Quantité :1
Noma a été ajouté à votre Panier
Vous l'avez déjà ?
Repliez vers l'arrière Repliez vers l'avant
Ecoutez Lecture en cours... Interrompu   Vous écoutez un extrait de l'édition audio Audible
En savoir plus
Voir les 7 images

Noma (Anglais) Relié – 28 octobre 2010

Voir les formats et éditions Masquer les autres formats et éditions
Prix Amazon Neuf à partir de Occasion à partir de
"Veuillez réessayer"
EUR 45,72
EUR 42,26 EUR 38,94

Offres spéciales et liens associés

Produits fréquemment achetés ensemble

Noma + Faviken
Prix pour les deux : EUR 83,71

Acheter les articles sélectionnés ensemble

Descriptions du produit

Rene Redzepi has been widely credited with re-inventing Nordic cuisine. His Copenhagen restaurant, Noma, was recognized as the best in the world by the San Pellegrino World's 50 Best Restaurant awards in 2010 and received the unique 'Chef's Choice' award at the same ceremony 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. Redzepi's fascination with giving his diners a real taste of their food's environment extends to serving dishes on pebbles found in the same fields as his produce. 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 exquisite level, and in doing so has created an utterly delicious cuisine. Noma is an unprecedented opportunity to learn about Redzepi and Noma's history and philosophy, the sourcing of ingredients, the experimentation behind the dishes and the cultural significance of dining at Noma. Accompanying this insight into Redzepi's world will be over 90 of Redzepi's recipes, by far the most comprehensive collection ever published. The book will also feature a series of specially commissioned photographs, illustrating the food and atmosphere of Noma, as well as the Nordic environment that lies at the heart of Redzepi's cuisine.

Détails sur le produit

  • Relié: 368 pages
  • Editeur : Phaidon Press Ltd; Édition : Fol Har/Ma (28 octobre 2010)
  • Collection : FOOD COOK
  • Langue : Anglais
  • ISBN-10: 0714859036
  • ISBN-13: 978-0714859033
  • Dimensions du produit: 26 x 4,1 x 29,8 cm
  • Moyenne des commentaires client : 3.0 étoiles sur 5  Voir tous les commentaires (2 commentaires client)
  • Classement des meilleures ventes d'Amazon: 8.362 en Livres anglais et étrangers (Voir les 100 premiers en Livres anglais et étrangers)
  •  Souhaitez-vous compléter ou améliorer les informations sur ce produit ? Ou faire modifier les images?

En savoir plus sur l'auteur

Découvrez des livres, informez-vous sur les écrivains, lisez des blogs d'auteurs et bien plus encore.

Quels sont les autres articles que les clients achètent après avoir regardé cet article?

Commentaires en ligne

3.0 étoiles sur 5
5 étoiles
4 étoiles
3 étoiles
2 étoiles
1 étoiles
Voir les deux commentaires client
Partagez votre opinion avec les autres clients

Commentaires client les plus utiles

3 internautes sur 3 ont trouvé ce commentaire utile  Par charly le 29 octobre 2011
Format: Relié
Un bel objet mais qui a au final peu d'intérêt.
Une présentation du restaurant et de la "vision" de René Redzepi, suivi d'un extrait de journal intime et voila tout le contenu prosaïque de ce livre. Le reste se divise en 2 parties, la première présente une série de clichés fort réussis, parfois des plats, parfois de leur environnement, et la seconde partie correspond aux recettes qui y réfèrent. L'originalité est là mais quelle galère de devoir basculer entre l'index des photo (pour ne serait-ce qu'en avoir leur titre), les pages de photos, puis la recette qui se trouve une centaine de pages plus loin... Un zéro pointé en praticité. L'originalité recherchée tombe à plat. C'est dommage car la cuisine mise en avant dans ce livre semble réellement fantastique !
Remarque sur ce commentaire Avez-vous trouvé ce commentaire utile ? Oui Non Commentaire en cours d'envoi...
Merci pour votre commentaire. Si ce commentaire est inapproprié, dites-le nous.
Désolé, nous n'avons pas réussi à enregistrer votre vote. Veuillez réessayer
1 internautes sur 1 ont trouvé ce commentaire utile  Par elie16100 le 20 septembre 2011
Format: Relié Achat vérifié
Un nouveau concept de livre de cuisine pour un nouveau mode de cuisine. La Scandinavie et ses plantes sauvages. Un bémol , les recettes sont impossible à réaliser en dehors de la Scandinavie
Remarque sur ce commentaire Avez-vous trouvé ce commentaire utile ? Oui Non Commentaire en cours d'envoi...
Merci pour votre commentaire. Si ce commentaire est inapproprié, dites-le nous.
Désolé, nous n'avons pas réussi à enregistrer votre vote. Veuillez réessayer

Commentaires client les plus utiles sur (beta) 49 commentaires
38 internautes sur 39 ont trouvé ce commentaire utile 
If you live in the Nordic countries and would enjoy doing your own foraging you'll like this book 11 janvier 2011
Par Jackal - Publié sur
Format: Relié
This is a very beautiful book. How does the content match up? Well the number of pages are divided as follows:
60%. Photos of plates of the various dishes. Very beautiful.
30%. Recipes. Full of local produce. Foraging essential.
10%. History of Noma. Profiles of employees. Extract from a diary.

The chef is interested in using ingredients from the Nordic countries. This is an approach that I applaud. A lot of the ingredients required have to be foraged in nature. In this respect he is following Marc Veyrat (no book in English) or David Everitt-Matthias (Essence: Recipes from Le Champignon Sauvage). However, my impression is that the chef is more interested in impressing with the book than to really educate. So you do not get any information about the unique Nordic ingredients or cooking techniques. The chef is young so I guess this lack of educational approach is acceptable. So don't let the subtitle "Time and Place in Nordic Cuisine" lead you to believe that you will get any information about Nordic cuisine or ingredients. Check out Fäviken for a somewhat more honest book without too much posturing.

Now, the restaurant has been voted number one worldwide so there is certainly value to the recipes and we probably get more than 100 of them. If you don't live in the Nordic region, I don't think you have a chance to do the recipes with much success. A ripe wild blackberry is nothing like the cultivated kind. Buying farmed raspberries is okay, but not blackberries. My point is that most recipes require difficult to get ingredients. And you will not have the army of Nordic foragers that this restaurant has access to. However, if you live in the Nordic region and like foraging and are an amateur chef who like high-tech stuff (think sous-vide), I think it is possible to replicate the recipes. I hope the book can inspire some people to become amateur foragers. If you don't know anything about foraging have a look at this book Edible Seashore: River Cottage Handbook No.5. There you'll find more foraging information.

Off course the book is really meant to impress and not to be used in the kitchen cooking. That is why the book is covered in some textile material that immediately would soak up water and grease, if you were to take it with you to the kitchen. This really is meant as a beautiful coffee table book that might lie in the reception of all Danish embassies around the world.

Okay I conclude that the book is worth three stars. That means that it won't be a value to most people but there is a niche audience that might find it very interesting. This could include the young chef looking for inspiration.
29 internautes sur 31 ont trouvé ce commentaire utile 
Stunning and unique 18 octobre 2010
Par Bradley Nelson - Publié sur
Format: Relié
When Noma was named 2010 Best Restaurant in the world, many of us in the restaurant industry were kicking ourselves for not knowing the first thing about the little Copenhagen restaurant. Fortunately for us, Noma was in the process of publishing their first cookbook. And it is stunning. The photography is quite artsy and rustic, but perfectly highlights the plates and ingredients.

What is most striking at first is the style of food. This is local Nordic cuisine. It is heavy on the vegetables and almost totally devoid of elBulli/Alinea-style chemicals. It is fresh and unique. Tribute is paid to Redzepi's purveyors, whom he carefully sought out to provide the finest Nordic ingredients.

In a practical sense, as a cookbook, I disagree with a couple other reviewers who say you will read this once and then never touch it again. There are very approachable recipes in this book. Keep in mind that recipes do not always need to be followed to the letter. If you are willing to adjust and be creative and make the recipes your own, you can easily make many of the dishes in this book. The biggest hurdle is acquiring some of the many obscure vegetable ingredients Redzepi uses. But that is when you go to your local farmers' market and find a similar substitute.

My only problems with this book is that 98% of the plated food pictures are taken from straight overhead and that the dish descriptions are not written on the same page. But other than that, this is a stunning book and very refreshing one for the restaurant industry. This book embraces the mindset of the local farmers market and does it with refinement and style.
56 internautes sur 64 ont trouvé ce commentaire utile 
A must, but won't get used after the first read 17 octobre 2010
Par Robert E. Connoley - Publié sur
Format: Relié
Noma: Time and Place in Nordic Cuisine by René Redzepi is the culinary equivalent of one of those books you find in a museum gift shop - impressive, beautiful, inspiring... but not likely to get opened much after its first reading. And yet, this book will fill you with hope in our culinary future, inspire you to expect more out of your local restaurants, and re-examine the food on your plate.

René Redzepi is the darling du jour of the culinary world with a restaurant named top in the world in 2010 (de-throning the icon elBulli), and a food philosophy that cries for widespread consideration.

Redzepi was raised from humble beginnings and a "I don't have anything better to do" start in the culinary landscape. But that quickly changed with a classroom cooking competition. A simple challenge led to training at Le Jardin des Sens, elBulli, The French Laundry and Kong Hans, and those experiences resulted in a partnership with media personality and entrepreneur Claus Meyer. Forced, contrived and restricted by concept, Noma didn't start out as the superstar it is now. In fact, it was a laughing stock and oddity in a region that few would consider a culinary mecca. But as Redzepi refined his philosophy and became unshackled by his past training experiences, a seasoned and focused chef emerged full of youthful vigor and idealism. The result is the top restaurant in the world.

Released by Phaidon Press (other titles include Coco, The Silver Spoon, A Day at elBulli), Noma is 365 pages with 200 photographs and over 90 recipes. [Editor's note: It follows Redzepi's 2006 Danish language book, Noma: Nordisk Mad, which the English language release appears to share a lot of content with.] The significance of Redzepi's book is not in the realm of cookbooks, however. When considering Noma in the context of other great restaurant and chef books such as Alinea: The Cookbook, A Day at elBulli, or any of Thomas Keller's books, Noma leans more toward the philosophy of the kitchen than preparation. Redzepi's philosophy of re-engaging indigenous Nordic ingredient and preparing and elevating them with a sense of renewed esteem infuses a transferable energy into any chef. Diners should feel the same energy. As Redzepi says, "Food is never `just food.'" Redzepi's youthful spirit is felt in each of his words, but his youth also comes through in his writings.

The book begins with a series of essays from Danish artist Olafur Eliasson, Rune Skyum-Nielsen and Redzepi himself including Redzepi's diary while conducting research for the restaurant. His diary ends abruptly. As Redzepi puts it, "Unfortunately, I have not kept a diary since, and over the years I have in some odd way erased three days from it." The missing days are not crucial to your appreciation of the book. However, entries such as "Sleep in, mainly due to the wild rolling of the boat. Do not make it for breakfast," and "Also Greenlandic post, a herb that can resemble rosemary or marjoram. Wow!" are interesting context for the reader, but as sparse as a Nordic skyline and left me feeling a bit hungry for details.

In many ways this book reminds me of Black Pudding and Foie Gras by Andrew Pern, offering a contagious enthusiasm for foodie passion, documenting important culinary anthropology, part dictum, part kitchen notes, but alas, unattainable because of the focus on local ingredients. The difference between the two is that Redzepi's passion remains in the mind, while Pern's permeates your soul. It would be interesting to see a 20 year re-issue of Noma if for no other reason than to read Redzepi's age-wisened thoughts on his place in time.

The only detracting element of the book is the incessant flipping required to read the recipe index, view the picture, and see the recipe itself. I found myself with fingers curled between pages to keep everything in order and captions properly aligned. But in a way that makes sense. This is a book about time and place, and begins with that context. Once context is established the reader is taken on a photo journey and only concludes with the recipes. The recipes are presented as secondary or tertiary to the book. Few will attempt to prepare the myriad of sea buckthorn recipes or will want to prepare the overflow of beet dishes. Only advanced cooks and professional chefs will have the skill and equipment necessary for most of the dishes, while a handful are adaptable to the home kitchen.

Because of its significance, Noma is a must-have book for collectors, and will certainly provide inspiration to professionals cooks and chefs, but buy it for its importance and not to make your Sunday supper.
11 internautes sur 13 ont trouvé ce commentaire utile 
Worth it if you know of it 15 octobre 2010
Par Reginald Abalos - Publié sur
Format: Relié Achat vérifié
The previous reviewers pretty much hit it on the head with the critiques surrounding the photographic layout that doesn't include descriptions. But it was at least a nice touch that they included the picture page number on the recipe section. Look, if you know of Noma, have eaten there or understand the chef's philosophy of hyper local and hyper seasonal cuisine then it is of course a must buy. Trying to replicate any of these dishes as they are at Noma is technically impossible because although Rene uses fancy modern equipment and a smattering of hydrocolloids, the sucesss of his type of cuisine lies in the scandinavian sourced ingredients; things like vegetable and hay ash, malt flour, birch wood and syrup and smoked/wood elements are prevalent in the recipes in the book, Rene's genius is in raising the quality and creativity level of a cusine that has gone on relatively ignored in the fine dining community and by doing so by using only what the region provides in that sense he's essentially the Scandinavian Andoni Aduriz. The publisher, Phaidon once again produces a very high quality, creative and interesting book that is fitting for the chef and his vision, paper qualtiy and binding are superb and considering the preorder price I got it for, a great value.
15 internautes sur 19 ont trouvé ce commentaire utile 
Lots of time and a northern place 14 octobre 2010
Par dementad - Publié sur
Format: Relié Achat vérifié
Stunning photographs and well-written recipes make a great coffee table book. Yes, the kitchen equipment to reproduce the recipes faithfully is not likely to be found in most home kitchens -- Thermomix, Pacojet, superbags, a pantry full of Willpowder and Le Sanctuaire containers, ...the usual list -- and the ingredients for many dishes will be a challenging find unless you have access to markets in the Nordic region. However, many of the recipes can be reproduced with more modest equipment and a little ingenuity, and many of the ingredients can be found seasonally here in Seattle. When the first new-growth spruce tips appear next spring, I will definitely be trying "Blueberries in their natural environment." This dish is eye-poppingly beautiful and requires nothing more exotic than the spruce tips to reproduce. Ten stars for the photography.
Ces commentaires ont-ils été utiles ? Dites-le-nous

Rechercher des articles similaires par rubrique


Souhaitez-vous compléter ou améliorer les informations sur ce produit ? Ou faire modifier les images?