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René Redzepi
Author
Publisher
Artisan, a division of Workman Publishing Co., Inc
Pub. Date
[2018]
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...
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...
Author
Publisher
Phaidon
Pub. Date
2010
Language
English
Description
Noma: Time and Place in Nordic Cuisine offers an exclusive insight into the food, philosophy and creativity of René Redzepi. It reveals the first behind the scenes look at the restaurant, Noma, and features over 90 recipes as well as excerpts from Redzepi's diary from the period leading up to the opening of the restaurant and texts on some the most enigmatic of Noma's suppliers. The book includes 200 new specially commissioned color photographs of...
Author
Publisher
Phaidon Press
Pub. Date
2013.
Language
English
Description
"A Work in Progress is a collectible set of three beautifully designed books: a cookbook with 100 new recipes from Noma; a personal journal written by Redzepi in which he explores creativity, innovation, and the meaning of success; and a pocket book of candid, Instagram-style snapshots featuring the influential chef and his team."--
Language
English
Formats
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, from 2011-14. 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. *"... A revealing portrait...
Publisher
MPI Media Group
Pub. Date
[2016]
Language
English
Description
Follows René Redzepi and his staff as they temporarily close the world-renowned Noma restaurant in Copenhagen and relocate to Tokyo, with the challenge to develop and serve a locally-sourced 14-course meal at a 5-week pop-up restaurant in the Mandarin Oriental, Tokyo hotel.
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...
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
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.
13) Three stars
Publisher
First Run Features
Pub. Date
[2013]
Language
English
Description
Through profiles of ten world-class chefs, viewers will learn about the everyday drama that accompanies working in gourmet restaurants. Includes interviews and behind-the-scenes footage of a world-renowned chef's culinary process, from working in gastronomic laboratories, hunting for ingredients in local markets, and gathering rare edible plants on coastal shores.
