Noma, Ren Redzepi, HardbackAuthor: Ren Redzepi.
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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.
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Noma 2.0, Junichi Takahashi, HardbackAuthor: Junichi Takahashi.
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New Hard cover
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New In original wrap from store!! No damage
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René Redzepi. Phaidon | London | 2010. Published 2010. Folio | 354 pp. Interior is mostly clean, though with a few small stains. No foxing, toning, marking, tears, or wrinkles. Hardcover bound in light grey cloth, grey marbled title and design to covers.
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Rene Redzepi. Hard Cover.
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"Noma: Time and Place in Nordic Cuisine" is a hardcover cookbook by renowned chef René Redzepi, published by Phaidon Press in 2010. The book delves into the regional and ethnic Scandinavian cuisine, providing insights into the unique flavors and techniques of Nordic cooking. With beautifully illustrated pages, this 368-page textbook offers a comprehensive exploration of the Nordic culinary scene, making it a valuable resource for food enthusiasts and aspiring chefs alike.
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