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Noma: Time and Place in Nordic Cuisine

  • 書籍編號: _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
    書籍現貨: 缺貨
  • 作者:Rene Redzepi
    裝訂:精裝
  • 尺寸:29.4*25.6
    頁數:368
  • 書籍出版商:PHAIDON
    出版年:2010
  • 書籍點擊數:2601
  • 會員優惠(說明)
    網路售價:NT2100元(非會員價)
    註冊會員:NT1659元
    VIP 會員:NT1575元
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René Redzepi因重新發明北歐美食而廣受讚譽。2003年他在哥本哈根開幕的Noma餐廳,更在今年被飲食權威雜誌《Restaurant 》譽為全世界最好的餐廳! René Redzepi的美食特色在於講究北歐自然的獨特食材,以季節性的美食哲學和北歐地區精緻的食材,以不懈的創造性和顯著料理水平相結合,創造完全的美味佳餚

Noma一個前所未有的機會,了解RedzepiNoma歷史和美食哲學,包含採購的食材、實驗菜餚Noma的餐飲文化意義。收錄超過90道菜餚食譜,是到目前為止發表過Redzepi食譜中全面收集這本書也將採用一系列特意委託的拍攝照片,說明食物和Noma氣氛,以及北歐環境,透過精美的料理攝影,有如一本食譜攝影書!

René 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 Jukkasjärvi’, 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.
書籍屬性
[作者] Rene Redzepi
[出版社] PHAIDON
[圖書書號/ISBN] 978-0-7148-5903-3
[裝訂方式] 精裝
  • Noma: Time and Place in Nordic Cuisine
  • Noma: Time and Place in Nordic Cuisine
  • Noma: Time and Place in Nordic Cuisine
  • Noma: Time and Place in Nordic Cuisine
  • Noma: Time and Place in Nordic Cuisine
  • Noma: Time and Place in Nordic Cuisine
  • Noma: Time and Place in Nordic Cuisine
  • Noma: Time and Place in Nordic Cuisine
  • Noma: Time and Place in Nordic Cuisine
  • Noma: Time and Place in Nordic Cuisine
  • Noma: Time and Place in Nordic Cuisine
  • Noma: Time and Place in Nordic Cuisine
  • Noma: Time and Place in Nordic Cuisine
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