Noma 2.0 (Hardcover) - 8 Angebote vergleichen
Bester Preis: € 57,99 (vom 05.03.2024)1
Noma 2.0 (2022)
EN NWISBN: 9781648291722 bzw. 1648291724, in Englisch, Workman Publishing, neu.
A Barnes & Noble Best Cookbook of 2022 A Barnes & Noble Best Gift Book of 2022 There’s a reason Noma sits atop the list of the world’s best restaurants. Every bite, every dish, every course surprises, delights, challenges, and deeply satisfies in a way that’s unique in the world of dining. As the New York Times’s Pete Wells wrote recently in praising Noma’s flavors, “sauces are administered so subtly that you don’t notice anything weird going on; you just think you’ve never tasted anything so extraordinary in your life.” In Noma 2.0, René Redzepi digs deep into the restaurant’s magic through the creation of nearly 200 dishes, each photographed in spectacular beauty and detail. Noma 2.0—the title is a reference to the reinvention of Noma after it closed in 2018 to move to its new compound across the water—is about true seasonality, from wild game in the fall to just-picked peas in the summer. It is about using only local ingredients, to build a cuisine that is profoundly situated in its place and culture. It is about transforming the ordinary—a mushroom, a chicken wing, often through fermentation—to develop haunting, memorable flavors. It is about composing a plate that delights the eye as much as the palate, whether through the trompe l’oeil of a “flowerpot” chocolate cake or a dazzling mandala of flowers and berries. It is about pushing the boundaries of what we think we want to eat—a baby pinecone, a pudding made of reindeer brain—to open our palates with a startling confidence. And it is about how to stay creative and challenge yourself over the course of a career. For foodies, for chefs, for artists and art lovers, for thought-leaders and makers, and for the kind of reader who is compelled by the idea that sometimes one person can change everything, Noma 2.0 is the gift book of the season. 54524, 33.7 x 24.8 x 3.8 cm, Fremdsprachige Bücher.
2
Noma 2.0 (Hardcover) (2022)
~EN HC NWISBN: 9781648291722 bzw. 1648291724, vermutlich in Englisch, Artisan, New York, gebundenes Buch, neu.
Von Händler/Antiquariat, AussieBookSeller [52402892], Truganina, VIC, Australia.
Hardcover. Theres a reason Noma sits atop the list of the worlds best restaurants. Every bite, every dish, every course surprises, delights, challenges, and deeply satisfies in a way thats unique in the world of dining. As the New York Timess Pete Wells wrote recently in praising Nomas flavours, 'sauces are administered so subtly that you dont notice anything weird going on; you just think youve never tasted anything so extraordinary in your life'. In Noma 2.0, Rene Redzepi digs deep into the restaurants magic through the creation of nearly 200 dishes, each photographed in spectacular beauty and detail. Noma 2.0 the title is a reference to the reinvention of Noma after it closed in 2018 to move to its new compound across the water is about true seasonality, from wild game in the fall to just-picked peas in the summer. It is about using only local ingredients, to build a cuisine that is profoundly situated in its place and culture. It is about transforming the ordinary a mushroom, a chicken wing, often through fermentation to develop haunting, memorable flavours. It is about composing a plate that delights the eye as much as the palate, whether through the trompe loeil of a 'flowerpot' chocolate cake or a dazzling mandala of flowers and berries. It is about pushing the boundaries of what we think we want to eat a baby pinecone, a pudding made of reindeer brain to open our palates with a startling confidence. And it is about how to stay creative and challenge yourself over the course of a career. For foodies, for chefs, for artists and art lovers, for thought-leaders and makers, and for the kind of reader who is compelled by the idea that sometimes one person can change everything, Noma 2.0 is the gift book of the season. The world's most influential chef shares the recipes that have defined the newest incarnation of Noma and set a new standard for how we think about food. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. Books.
Hardcover. Theres a reason Noma sits atop the list of the worlds best restaurants. Every bite, every dish, every course surprises, delights, challenges, and deeply satisfies in a way thats unique in the world of dining. As the New York Timess Pete Wells wrote recently in praising Nomas flavours, 'sauces are administered so subtly that you dont notice anything weird going on; you just think youve never tasted anything so extraordinary in your life'. In Noma 2.0, Rene Redzepi digs deep into the restaurants magic through the creation of nearly 200 dishes, each photographed in spectacular beauty and detail. Noma 2.0 the title is a reference to the reinvention of Noma after it closed in 2018 to move to its new compound across the water is about true seasonality, from wild game in the fall to just-picked peas in the summer. It is about using only local ingredients, to build a cuisine that is profoundly situated in its place and culture. It is about transforming the ordinary a mushroom, a chicken wing, often through fermentation to develop haunting, memorable flavours. It is about composing a plate that delights the eye as much as the palate, whether through the trompe loeil of a 'flowerpot' chocolate cake or a dazzling mandala of flowers and berries. It is about pushing the boundaries of what we think we want to eat a baby pinecone, a pudding made of reindeer brain to open our palates with a startling confidence. And it is about how to stay creative and challenge yourself over the course of a career. For foodies, for chefs, for artists and art lovers, for thought-leaders and makers, and for the kind of reader who is compelled by the idea that sometimes one person can change everything, Noma 2.0 is the gift book of the season. The world's most influential chef shares the recipes that have defined the newest incarnation of Noma and set a new standard for how we think about food. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. Books.
3
Noma 2.0 (2022)
~EN NWISBN: 9781648291722 bzw. 1648291724, vermutlich in Englisch, 352 Seiten, Workman Publishing, neu.
Lieferung aus: Deutschland, Versandkosten nach: Deutschland.
Von Händler/Antiquariat, Rheinberg-Buch, [3813847].
Neuware - There's a reason that Noma sits atop the list of the world's best restaurants, and has done so almost since its inception 20 years ago. Every bite, every dish, every course, every menu surprises, delights, challenges, startles, and deeply satisfies in a way that's unique in the world of dining. As Pete Wells wrote recently, in praising Noma's flavors, 'sauces are administered so subtly that you don't notice anything weird going on; you just think you've never tasted anything so extraordinary in your life. In The Art of Noma, René Redzepi digs deep into the creation of 100 classic Noma dishes that exemplify the restaurant's magic. The Art of Noma is about true seasonality, from game in the fall to just-picked peas in the summer. It is about using local ingredients, and only local ingredients, to build a cuisine that is profoundly situated in its place and culture. It is about transforming the ordinary a mushroom, a chicken wing often through fermentation, to develop haunting, memorable flavors. It is about composing a plate that delights the eye as much as the palate, whether the tromp l'oeil of a 'flowerpot chocolate cake or the dazzling mandala of flowers and berries. It is about pushing the boundaries of what we think is edible ants as seasoning, a live shrimp that explodes with the essence of the North Atlantic. And it is about following an uncompromising vision of what a meal can be, arguing, with every dish set before the diner, that food belongs in the pantheon of arts like painting, music, poetry. For foodies, for chefs, for art lovers, and for the kind of reader who is compelled by the ephemeral yet thrilling idea that sometimes, yes, one person can change everything, The Art of Noma is the gift book of the season. 08.11.2022, Buch, Neuware, 337x248x38 mm, 2564g, 352, Internationaler Versand, Banküberweisung, PayPal.
Von Händler/Antiquariat, Rheinberg-Buch, [3813847].
Neuware - There's a reason that Noma sits atop the list of the world's best restaurants, and has done so almost since its inception 20 years ago. Every bite, every dish, every course, every menu surprises, delights, challenges, startles, and deeply satisfies in a way that's unique in the world of dining. As Pete Wells wrote recently, in praising Noma's flavors, 'sauces are administered so subtly that you don't notice anything weird going on; you just think you've never tasted anything so extraordinary in your life. In The Art of Noma, René Redzepi digs deep into the creation of 100 classic Noma dishes that exemplify the restaurant's magic. The Art of Noma is about true seasonality, from game in the fall to just-picked peas in the summer. It is about using local ingredients, and only local ingredients, to build a cuisine that is profoundly situated in its place and culture. It is about transforming the ordinary a mushroom, a chicken wing often through fermentation, to develop haunting, memorable flavors. It is about composing a plate that delights the eye as much as the palate, whether the tromp l'oeil of a 'flowerpot chocolate cake or the dazzling mandala of flowers and berries. It is about pushing the boundaries of what we think is edible ants as seasoning, a live shrimp that explodes with the essence of the North Atlantic. And it is about following an uncompromising vision of what a meal can be, arguing, with every dish set before the diner, that food belongs in the pantheon of arts like painting, music, poetry. For foodies, for chefs, for art lovers, and for the kind of reader who is compelled by the ephemeral yet thrilling idea that sometimes, yes, one person can change everything, The Art of Noma is the gift book of the season. 08.11.2022, Buch, Neuware, 337x248x38 mm, 2564g, 352, Internationaler Versand, Banküberweisung, PayPal.
4
Noma 2.0 / Vegetable, Forest, Ocean / (u. a.) / / 352 S. / Englisch / 2022 / Workman Publishing / EAN 9781648291722 (2022)
~EN HC NWISBN: 9781648291722 bzw. 1648291724, vermutlich in Englisch, 352 Seiten, Workman Publishing, gebundenes Buch, neu.
Lieferung aus: Deutschland, Versandkosten nach: Deutschland, Versandkostenfrei.
Von Händler/Antiquariat, Buchbär, [6122477].
There's a reason that Noma sits atop the list of the world's best restaurants, and has done so almost since its inception 20 years ago. Every bite, every dish, every course, every menu surprises, delights, challenges, startles, and deeply satisfies in a way that's unique in the world of dining. As Pete Wells wrote recently, in praising Noma's flavors, "sauces are administered so subtly that you don't notice anything weird going on; you just think you've never tasted anything so extraordinary in your life.? In The Art of Noma, René Redzepi digs deep into the creation of 100 classic Noma dishes that exemplify the restaurant's magic. The Art of Noma is about true seasonality, from game in the fall to just-picked peas in the summer. It is about using local ingredients, and only local ingredients, to build a cuisine that is profoundly situated in its place and culture. It is about transforming the ordinary?a mushroom, a chicken wing?often through fermentation, to develop haunting,... 2022, Gebunden, Neuware, 2564g, 352, Banküberweisung, PayPal.
Von Händler/Antiquariat, Buchbär, [6122477].
There's a reason that Noma sits atop the list of the world's best restaurants, and has done so almost since its inception 20 years ago. Every bite, every dish, every course, every menu surprises, delights, challenges, startles, and deeply satisfies in a way that's unique in the world of dining. As Pete Wells wrote recently, in praising Noma's flavors, "sauces are administered so subtly that you don't notice anything weird going on; you just think you've never tasted anything so extraordinary in your life.? In The Art of Noma, René Redzepi digs deep into the creation of 100 classic Noma dishes that exemplify the restaurant's magic. The Art of Noma is about true seasonality, from game in the fall to just-picked peas in the summer. It is about using local ingredients, and only local ingredients, to build a cuisine that is profoundly situated in its place and culture. It is about transforming the ordinary?a mushroom, a chicken wing?often through fermentation, to develop haunting,... 2022, Gebunden, Neuware, 2564g, 352, Banküberweisung, PayPal.
5
Noma 2.0 (2022)
~EN NWISBN: 9781648291722 bzw. 1648291724, vermutlich in Englisch, 352 Seiten, Workman Publishing, neu.
Lieferung aus: Deutschland, Versandkosten nach: Deutschland.
Von Händler/Antiquariat, Buchhandlung - Bides GbR, [4124740].
Neuware - There's a reason that Noma sits atop the list of the world's best restaurants, and has done so almost since its inception 20 years ago. Every bite, every dish, every course, every menu surprises, delights, challenges, startles, and deeply satisfies in a way that's unique in the world of dining. As Pete Wells wrote recently, in praising Noma's flavors, 'sauces are administered so subtly that you don't notice anything weird going on; you just think you've never tasted anything so extraordinary in your life. In The Art of Noma, René Redzepi digs deep into the creation of 100 classic Noma dishes that exemplify the restaurant's magic. The Art of Noma is about true seasonality, from game in the fall to just-picked peas in the summer. It is about using local ingredients, and only local ingredients, to build a cuisine that is profoundly situated in its place and culture. It is about transforming the ordinary a mushroom, a chicken wing often through fermentation, to develop haunting, memorable flavors. It is about composing a plate that delights the eye as much as the palate, whether the tromp l'oeil of a 'flowerpot chocolate cake or the dazzling mandala of flowers and berries. It is about pushing the boundaries of what we think is edible ants as seasoning, a live shrimp that explodes with the essence of the North Atlantic. And it is about following an uncompromising vision of what a meal can be, arguing, with every dish set before the diner, that food belongs in the pantheon of arts like painting, music, poetry. For foodies, for chefs, for art lovers, and for the kind of reader who is compelled by the ephemeral yet thrilling idea that sometimes, yes, one person can change everything, The Art of Noma is the gift book of the season. 08.11.2022, Buch, Neuware, 337x248x38 mm, 2564g, 352, Banküberweisung, PayPal, Offene Rechnung (Vorkasse vorbehalten).
Von Händler/Antiquariat, Buchhandlung - Bides GbR, [4124740].
Neuware - There's a reason that Noma sits atop the list of the world's best restaurants, and has done so almost since its inception 20 years ago. Every bite, every dish, every course, every menu surprises, delights, challenges, startles, and deeply satisfies in a way that's unique in the world of dining. As Pete Wells wrote recently, in praising Noma's flavors, 'sauces are administered so subtly that you don't notice anything weird going on; you just think you've never tasted anything so extraordinary in your life. In The Art of Noma, René Redzepi digs deep into the creation of 100 classic Noma dishes that exemplify the restaurant's magic. The Art of Noma is about true seasonality, from game in the fall to just-picked peas in the summer. It is about using local ingredients, and only local ingredients, to build a cuisine that is profoundly situated in its place and culture. It is about transforming the ordinary a mushroom, a chicken wing often through fermentation, to develop haunting, memorable flavors. It is about composing a plate that delights the eye as much as the palate, whether the tromp l'oeil of a 'flowerpot chocolate cake or the dazzling mandala of flowers and berries. It is about pushing the boundaries of what we think is edible ants as seasoning, a live shrimp that explodes with the essence of the North Atlantic. And it is about following an uncompromising vision of what a meal can be, arguing, with every dish set before the diner, that food belongs in the pantheon of arts like painting, music, poetry. For foodies, for chefs, for art lovers, and for the kind of reader who is compelled by the ephemeral yet thrilling idea that sometimes, yes, one person can change everything, The Art of Noma is the gift book of the season. 08.11.2022, Buch, Neuware, 337x248x38 mm, 2564g, 352, Banküberweisung, PayPal, Offene Rechnung (Vorkasse vorbehalten).
6
Noma 2.0 (2022)
~EN NWISBN: 9781648291722 bzw. 1648291724, vermutlich in Englisch, 352 Seiten, Workman Publishing, neu.
Lieferung aus: Deutschland, Versandkosten nach: Deutschland.
Von Händler/Antiquariat, Buchhandlung Kisch & Co. [3338288].
Neuware - There's a reason that Noma sits atop the list of the world's best restaurants, and has done so almost since its inception 20 years ago. Every bite, every dish, every course, every menu surprises, delights, challenges, startles, and deeply satisfies in a way that's unique in the world of dining. As Pete Wells wrote recently, in praising Noma's flavors, 'sauces are administered so subtly that you don't notice anything weird going on; you just think you've never tasted anything so extraordinary in your life. In The Art of Noma, René Redzepi digs deep into the creation of 100 classic Noma dishes that exemplify the restaurant's magic. The Art of Noma is about true seasonality, from game in the fall to just-picked peas in the summer. It is about using local ingredients, and only local ingredients, to build a cuisine that is profoundly situated in its place and culture. It is about transforming the ordinary a mushroom, a chicken wing often through fermentation, to develop haunting, memorable flavors. It is about composing a plate that delights the eye as much as the palate, whether the tromp l'oeil of a 'flowerpot chocolate cake or the dazzling mandala of flowers and berries. It is about pushing the boundaries of what we think is edible ants as seasoning, a live shrimp that explodes with the essence of the North Atlantic. And it is about following an uncompromising vision of what a meal can be, arguing, with every dish set before the diner, that food belongs in the pantheon of arts like painting, music, poetry. For foodies, for chefs, for art lovers, and for the kind of reader who is compelled by the ephemeral yet thrilling idea that sometimes, yes, one person can change everything, The Art of Noma is the gift book of the season. 08.11.2022, Buch, Neuware, 337x248x38 mm, 2564g, 352, Internationaler Versand, Banküberweisung, PayPal, Offene Rechnung (Vorkasse vorbehalten).
Von Händler/Antiquariat, Buchhandlung Kisch & Co. [3338288].
Neuware - There's a reason that Noma sits atop the list of the world's best restaurants, and has done so almost since its inception 20 years ago. Every bite, every dish, every course, every menu surprises, delights, challenges, startles, and deeply satisfies in a way that's unique in the world of dining. As Pete Wells wrote recently, in praising Noma's flavors, 'sauces are administered so subtly that you don't notice anything weird going on; you just think you've never tasted anything so extraordinary in your life. In The Art of Noma, René Redzepi digs deep into the creation of 100 classic Noma dishes that exemplify the restaurant's magic. The Art of Noma is about true seasonality, from game in the fall to just-picked peas in the summer. It is about using local ingredients, and only local ingredients, to build a cuisine that is profoundly situated in its place and culture. It is about transforming the ordinary a mushroom, a chicken wing often through fermentation, to develop haunting, memorable flavors. It is about composing a plate that delights the eye as much as the palate, whether the tromp l'oeil of a 'flowerpot chocolate cake or the dazzling mandala of flowers and berries. It is about pushing the boundaries of what we think is edible ants as seasoning, a live shrimp that explodes with the essence of the North Atlantic. And it is about following an uncompromising vision of what a meal can be, arguing, with every dish set before the diner, that food belongs in the pantheon of arts like painting, music, poetry. For foodies, for chefs, for art lovers, and for the kind of reader who is compelled by the ephemeral yet thrilling idea that sometimes, yes, one person can change everything, The Art of Noma is the gift book of the season. 08.11.2022, Buch, Neuware, 337x248x38 mm, 2564g, 352, Internationaler Versand, Banküberweisung, PayPal, Offene Rechnung (Vorkasse vorbehalten).
7
Noma 2.0 (2022)
~EN NWISBN: 9781648291722 bzw. 1648291724, vermutlich in Englisch, 352 Seiten, Workman Publishing, neu.
Lieferung aus: Deutschland, Versandkosten nach: Deutschland, Versandkostenfrei.
Von Händler/Antiquariat, AHA-BUCH GmbH, [4009276].
Neuware - There's a reason that Noma sits atop the list of the world's best restaurants, and has done so almost since its inception 20 years ago. Every bite, every dish, every course, every menu surprises, delights, challenges, startles, and deeply satisfies in a way that's unique in the world of dining. As Pete Wells wrote recently, in praising Noma's flavors, 'sauces are administered so subtly that you don't notice anything weird going on; you just think you've never tasted anything so extraordinary in your life. In The Art of Noma, René Redzepi digs deep into the creation of 100 classic Noma dishes that exemplify the restaurant's magic. The Art of Noma is about true seasonality, from game in the fall to just-picked peas in the summer. It is about using local ingredients, and only local ingredients, to build a cuisine that is profoundly situated in its place and culture. It is about transforming the ordinary a mushroom, a chicken wing often through fermentation, to develop haunting, memorable flavors. It is about composing a plate that delights the eye as much as the palate, whether the tromp l'oeil of a 'flowerpot chocolate cake or the dazzling mandala of flowers and berries. It is about pushing the boundaries of what we think is edible ants as seasoning, a live shrimp that explodes with the essence of the North Atlantic. And it is about following an uncompromising vision of what a meal can be, arguing, with every dish set before the diner, that food belongs in the pantheon of arts like painting, music, poetry. For foodies, for chefs, for art lovers, and for the kind of reader who is compelled by the ephemeral yet thrilling idea that sometimes, yes, one person can change everything, The Art of Noma is the gift book of the season. 08.11.2022, Buch, Neuware, 337x248x38 mm, 2564g, 352, Internationaler Versand, Banküberweisung, Offene Rechnung, Kreditkarte, PayPal, Offene Rechnung (Vorkasse vorbehalten).
Von Händler/Antiquariat, AHA-BUCH GmbH, [4009276].
Neuware - There's a reason that Noma sits atop the list of the world's best restaurants, and has done so almost since its inception 20 years ago. Every bite, every dish, every course, every menu surprises, delights, challenges, startles, and deeply satisfies in a way that's unique in the world of dining. As Pete Wells wrote recently, in praising Noma's flavors, 'sauces are administered so subtly that you don't notice anything weird going on; you just think you've never tasted anything so extraordinary in your life. In The Art of Noma, René Redzepi digs deep into the creation of 100 classic Noma dishes that exemplify the restaurant's magic. The Art of Noma is about true seasonality, from game in the fall to just-picked peas in the summer. It is about using local ingredients, and only local ingredients, to build a cuisine that is profoundly situated in its place and culture. It is about transforming the ordinary a mushroom, a chicken wing often through fermentation, to develop haunting, memorable flavors. It is about composing a plate that delights the eye as much as the palate, whether the tromp l'oeil of a 'flowerpot chocolate cake or the dazzling mandala of flowers and berries. It is about pushing the boundaries of what we think is edible ants as seasoning, a live shrimp that explodes with the essence of the North Atlantic. And it is about following an uncompromising vision of what a meal can be, arguing, with every dish set before the diner, that food belongs in the pantheon of arts like painting, music, poetry. For foodies, for chefs, for art lovers, and for the kind of reader who is compelled by the ephemeral yet thrilling idea that sometimes, yes, one person can change everything, The Art of Noma is the gift book of the season. 08.11.2022, Buch, Neuware, 337x248x38 mm, 2564g, 352, Internationaler Versand, Banküberweisung, Offene Rechnung, Kreditkarte, PayPal, Offene Rechnung (Vorkasse vorbehalten).
8
Noma 2. 0 Vegetable, Forest, Ocean (2022)
~EN HC USISBN: 9781648291722 bzw. 1648291724, vermutlich in Englisch, Workman Publishing, gebundenes Buch, gebraucht.
Lieferung aus: Deutschland, Versandkostenfrei in die BRD.
Von Händler/Antiquariat, MARZIES Buch- und Medienhandel, 14621 Schönwalde-Glien.
Gebunden, 352 Seiten, 300 color photographs, 337mm x 248mm x 38mm, Sprache(n): eng René Redzepi is the chef and co-owner of Noma in Copenhagen, five times recognized as the world’ s best restaurant. In 2021, Noma was awarded its third Michelin Star. Redzepi has been featured in publications from the New York Times to Wired and profiled in two feature-length documentaries and countless national and international media outlets. His first book, Noma: Time and Place in Nordic Cuisine, was an IACP and James Beard Award winner, and The Noma Guide to Fermentation was a New York Times bestseller. He lives in Copenhagen with his wife, Nadine Levy Redzepi, their three children, and their dog, Ponzu. Find him on Instagram at @reneredzepinoma and @nomacph.Mette Sø berg has been cooking in restaurants since 2010, first in Copenhagen and then later in Sydney at Marque, under the mentorship of Mark Best. She returned to Copenhagen in 2013 and immediately joined Noma, where two years later she became a member of the test kitchen, developing dishes for Noma’ s menus. In 2018, when Noma moved to its current location, she rose to the position of head of research and development. Mette lives with her fiancé , Bjø rne, and their new baby, Mads. Find her on Instagram at @mette_soberg.Junichi Takahashi is a chef from Miyagi Prefecture in Japan who has been cooking for twenty years in restaurants around Japan and Europe. He has been an integral member of the Noma team since 2012 and has been developing dishes for Noma’ s menus since 2016. Jun is not only known for his innovation and creativity but also for delivering satisfying dishes that are rich with umami and deeply rooted in tradition and craftsmanship. Find him on Instagram at @ryoriya. Versandkostenfreie Lieferung coffee table book, cookbook, restaurant, fermentation, world famous chefs, gift book, Scandinavian food & drink, Englische Bücher / Kochbuch, Kochen / Prominente kochen, TV-Küche, Kochen / Sterneköche, Starköche, Spitzenköche, Gastgewerbe, Gastgewerbe / Gastronomie, Gastronomie, Nordeuropa, Skandinavien, Angelegt am: 14.05.2022.
Von Händler/Antiquariat, MARZIES Buch- und Medienhandel, 14621 Schönwalde-Glien.
Gebunden, 352 Seiten, 300 color photographs, 337mm x 248mm x 38mm, Sprache(n): eng René Redzepi is the chef and co-owner of Noma in Copenhagen, five times recognized as the world’ s best restaurant. In 2021, Noma was awarded its third Michelin Star. Redzepi has been featured in publications from the New York Times to Wired and profiled in two feature-length documentaries and countless national and international media outlets. His first book, Noma: Time and Place in Nordic Cuisine, was an IACP and James Beard Award winner, and The Noma Guide to Fermentation was a New York Times bestseller. He lives in Copenhagen with his wife, Nadine Levy Redzepi, their three children, and their dog, Ponzu. Find him on Instagram at @reneredzepinoma and @nomacph.Mette Sø berg has been cooking in restaurants since 2010, first in Copenhagen and then later in Sydney at Marque, under the mentorship of Mark Best. She returned to Copenhagen in 2013 and immediately joined Noma, where two years later she became a member of the test kitchen, developing dishes for Noma’ s menus. In 2018, when Noma moved to its current location, she rose to the position of head of research and development. Mette lives with her fiancé , Bjø rne, and their new baby, Mads. Find her on Instagram at @mette_soberg.Junichi Takahashi is a chef from Miyagi Prefecture in Japan who has been cooking for twenty years in restaurants around Japan and Europe. He has been an integral member of the Noma team since 2012 and has been developing dishes for Noma’ s menus since 2016. Jun is not only known for his innovation and creativity but also for delivering satisfying dishes that are rich with umami and deeply rooted in tradition and craftsmanship. Find him on Instagram at @ryoriya. Versandkostenfreie Lieferung coffee table book, cookbook, restaurant, fermentation, world famous chefs, gift book, Scandinavian food & drink, Englische Bücher / Kochbuch, Kochen / Prominente kochen, TV-Küche, Kochen / Sterneköche, Starköche, Spitzenköche, Gastgewerbe, Gastgewerbe / Gastronomie, Gastronomie, Nordeuropa, Skandinavien, Angelegt am: 14.05.2022.
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