René Redzepi
Author
Series
Publisher
Workman Publishing Company
Pub. Date
2018
Language
English
Formats
Description
New York Times Bestseller
Named one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater, and more
Named one of the Best Cookbooks to Give as Gifts by Food & Wine, Bon Appétit, Esquire, Field & Stream, New York Magazine’s The Strategist, The Daily...
Named one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater, and more
Named one of the Best Cookbooks to Give as Gifts by Food & Wine, Bon Appétit, Esquire, Field & Stream, New York Magazine’s The Strategist, The Daily...
Author
Publisher
Artisan
Pub. Date
[2022]
Language
English
Description
In Noma 2.0, Reň Redzepi digs deep into the restaurant's magic through the creation of nearly 200 dishes. It 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...
Author
Series
Language
English
Description
At Noma-four times named the world's best restaurant-every dish includes some form of fermentation, whether it's a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma's extraordinary flavor profiles.
Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant's acclaimed fermentation lab, share never-before-revealed...
Publisher
Juno Films
Pub. Date
[2019]
Language
Français
Description
All chefs dream of a Michelin star, and those who have one work tirelessly to keep this distinction. This film goes behind the scenes to see how the stars are awarded. It offers an in-depth, honest, and relevant view into the world and every day of Michelin chefs and restaurants. A thoughtful and elegant meditation on creativity, business, and the art of perfection chronicling the inner-workings of the culinary world.
Author
Series
Language
English
Description
Winner, 2019 IACP Award for Best Book of the Year in Food Matters
Named one of the Best Food Books of the Year by The New Yorker, Smithsonian, The Boston Globe, The Guardian, and more
MAD Dispatches: Furthering Our Ideas About Food
Good food is the common ground shared by all of us, and immigration is fundamental to good food. In nineteen thoughtful and engaging essays and stories, You and I Eat the Same explores the ways in which cooking...
Author
Language
English
Formats
Description
"An irreverent, accessible, essential guide to the science of flavor and how to use it in your own kitchen, from the food scientist-confidante of some of the world's best chefs, Arielle Johnson, with more than 75 recipes--plus a foreword by René Redzepi"-- Provided by publisher.
Author
Language
English
Description
Creative genius René Redzepi is renowned as one of the world's best chefs. His restaurant NOMA was voted best restaurant in the world four times. He has been credited with revolutionizing the food world with his radical take on classic cuisine. Explore his universe with unprecedented access into his kitchen as he strives to achieve perfection and concoct bold, exciting dishes for diners from around the world.