Noma: Time and Place in Nordic Cuisine. Un libro que nos da la oportunidad de conocer la historia del mejor restaurante del mundo y la filosofía de su cocinero René Redzepi.
Este año, sin duda, ha sido el año de René Redzepi. Ha tardado muy pocos años en ser reconocido como uno de los mejores cocineros del mundo,y esto no ha sido por elaborar platos basados en la «cocina molecular». Más bien ha sido por lo contrario.
Tras pasar por las cocinas elBulli (España), The French Laundry (Estados Unidos) o Jardin des Sens (Francia), René Redzepi apostó por la gastronomía y cocina nórdica a la hora de abrir su restaurante Noma (Nordic Matltid –comida nórdica). Una cocina donde se usan productos locales silvestres, como raíces, bayas, setas y varias clases de animales y pescados salvajes.
Un recorrido que será recogido por la editorial Phaidon, desde que abriera su restaurante en el año 2003 hasta el 2010, en el libro Noma: Time and Place in Nordic Cuisine, que estará a la venta (en inglés), a partir del 1 de octubre de 2010.
En Noma: Time and Place in Nordic Cuisine aprenderemos la historia del restaurante Noma y la filosofía de su cocineroRené Redzepi. Su búsqueda de ingredientes insólitos, las diferentes investigaciones que hay detrás de cada plato y el significado cultural y social que hay a la hora de cenar en el restaurante Noma.
A través de unas impresionantes fotografías del restaurante Noma, su equipo y el medio ambiente nórdico que inspira su cocina, además de 90 recetas elaboradas por René Redzepi, podemos afirmar que Noma: Time and Place in Nordic Cuisine es el libro más completo, jamás publicado, dedicado al mejor restaurante del mundo.
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.
