Noma 2.0

(Hardback)

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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, Ren 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.

Reviews

Lifting the lid on Nomas secrets, [Noma 2.0] celebrates the pioneering restaurants season menus, and offers a deep dive behind the scenes. . . . Redzepi reflects on what will be 20 years of Noma in 2023, and his relentless drive for creativity, a cross between intense awareness of feelings and instinct and sheer bloody-minded discipline.Wallpaper
An unconventional cookbook that eschews step-by-step instructions for narrative descriptions and stunning photography. Dishes are organized seasonally, but not traditionally so; there is vegetable (May through August), forest (September through December), and ocean (January through April). Nomas acclaimed inventiveness is evident throughout. . . . This is the essence of culinary creativity, and chefs looking to venture out of their comfort zones will find inspiration to do so here.Publishers Weekly

Author Bio

Ren Redzepiis the chef and co-owner of Noma in Copenhagen, five times recognised as the world's best restaurant. In 2021, Noma was awarded its third Michelin Star. Redzepi has been featured in publications from theNew York TimestoWiredand 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, andThe Noma Guide to Fermentationwas aNew York Timesbestseller. He lives in Copenhagen with his wife, Nadine Levy Redzepi, their three children, and their dog, Ponzu.

Mette Sberghas 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 fianc, Bjrne, and their new baby, Mads.

Junichi Takahashiis 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.