{"product_id":"noma-2-0-vegetable-forest-ocean","title":"Noma 2.0: Vegetable, Forest, Ocean","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Rene Redzepi's new title on the new Noma 2.0 restaurant in K²benhavn, Denmark\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eRené Redzepi\u003c\/b\u003e is the chef and co-owner of Noma in Copenhagen, five times recognized as the world's best restaurant. In 2021, Noma was awarded its third Michelin Star. Redzepi has been featured in publications from the \n\u003ci\u003eNew York Times\u003c\/i\u003e to \n\u003ci\u003eWired\u003c\/i\u003e and profiled in two feature-length documentaries and countless national and international media outlets. His first book, \n\u003ci\u003eNoma: Time and Place in Nordic Cuisine\u003c\/i\u003e, was an IACP and James Beard Award winner, and \n\u003ci\u003eThe Noma Guide to Fermentation \u003c\/i\u003ewas a \n\u003ci\u003eNew York Times\u003c\/i\u003e bestseller. He lives in Copenhagen with his wife, Nadine Levy Redzepi, their three children, and their dog, Ponzu. Find him on Instagram at @reneredzepinoma and @nomacph. \n\u003cbr\u003e\n\u003cb\u003eMette Søberg\u003c\/b\u003e has 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 fiancé, Bjørne, and their new baby, Mads. Find her on Instagram at @mette_soberg. \n\u003cbr\u003e\n\u003cb\u003eJunichi Takahashi\u003c\/b\u003e is 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. Find him on Instagram at @ryoriya. \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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). Noma's 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.\"-- \n\u003ci\u003e\u003cb\u003ePublishers Weekly\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Lifting the lid on Noma's secrets, [ \n\u003ci\u003eNoma 2.0\u003c\/i\u003e] celebrates the pioneering restaurant's 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.-- \n\u003ci\u003e\u003cb\u003eWallpaper\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eA Barnes \u0026amp; Noble Best Cookbook of 2022\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003eA Barnes \u0026amp; Noble Best Gift Book of 2022\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e There's a reason Noma sits atop the list of the world's best restaurants. Every bite, every dish, every course surprises, delights, challenges, and deeply satisfies in a way that's unique in the world of dining. As the \n\u003ci\u003eNew York Times\u003c\/i\u003e's Pete Wells wrote recently in praising Noma's flavors, \"sauces are administered so subtly that you don't notice anything weird going on; you just think you've never tasted anything so extraordinary in your life.\" In \n\u003ci\u003eNoma 2.0\u003c\/i\u003e, René Redzepi digs deep into the restaurant's magic through the creation of nearly 200 dishes, each photographed in spectacular beauty and detail. \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eNoma 2.0\u003c\/i\u003e--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 flavors. It is about composing a plate that delights the eye as much as the palate, whether through the trompe l'oeil 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. \n\u003cp\u003e\u003c\/p\u003e 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, \n\u003ci\u003eNoma 2.0\u003c\/i\u003e is the gift book of the season.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 09\/26\/2022 (EAN 9781648291722, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eRedzepi, René\u003cbr\u003e\n\u003cb\u003eRené Redzepi\u003c\/b\u003e is the chef and co-owner of Noma in Copenhagen, five times recognized as the world's best restaurant. In 2021, Noma was awarded its third Michelin Star. Redzepi has been featured in publications from the \n\u003ci\u003eNew York Times\u003c\/i\u003e to \n\u003ci\u003eWired\u003c\/i\u003e and profiled in two feature-length documentaries and countless national and international media outlets. His first book, \n\u003ci\u003eNoma: Time and Place in Nordic Cuisine\u003c\/i\u003e, was an IACP and James Beard Award winner, and \n\u003ci\u003eThe Noma Guide to Fermentation \u003c\/i\u003ewas a \n\u003ci\u003eNew York Times\u003c\/i\u003e bestseller. He lives in Copenhagen with his wife, Nadine Levy Redzepi, their three children, and their dog, Ponzu. Find him on Instagram at @reneredzepinoma and @nomacph.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eSøberg, Mette\u003cbr\u003e\n\u003cb\u003eMette Søberg\u003c\/b\u003e has 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 fiancé, Bjørne, and their new baby, Mads. Find her on Instagram at @mette_soberg.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eTakahashi, Junichi\u003cbr\u003e\n\u003cb\u003eJunichi Takahashi\u003c\/b\u003e is 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. Find him on Instagram at @ryoriya. \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Redzepi, René\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Artisan Publishers\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2022-11-08\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Individual Chefs \u0026amp; Restaurants|Cooking|Methods|Professional|Cooking|Seasonal|Cooking|Regional \u0026amp; Cultural|Scandinavian\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Noma (Restaurant: Copenhagen, Denmark)|Cookbooks|Cooking\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 5.64 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781648291722\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781648291722\u003c\/p\u003e","brand":"Artisan Publishers","offers":[{"title":"Default Title","offer_id":51154303516950,"sku":"SP-9781648291722","price":93.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781648291722_spiral.png?v=1774941137","url":"https:\/\/lusper.myshopify.com\/products\/noma-2-0-vegetable-forest-ocean","provider":"Lusperbooks","version":"1.0","type":"link"}