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Books by Rene Redzepi

  • The Noma Guide to Fermentation (Foundations of Flavor)

    Rene Redzepi

    Product Code: BSIJA
    Hardback
    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 flavour profiles. Now Rene Redzepi, chef and co-owner of noma, and David Zilber, the chef who runs the restaurant's acclaimed fermentation lab, share never-before-revealed techniques to creating noma's extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 750 full-colour photographs, most of them step-by-step how-tos, and with every recipe approachably written and meticulously tested, Foundations of Flavor: The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And - perhaps even more important - it shows how to use these game-changing pantry ingredients in 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With Foundations of Flavor: The Noma Guide to Fermentation, it's about to be taken to a whole new level.
    • £24.00
    • RRP £30.00
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  • A Journal

    Rene Redzepi

    Product Code: BRLLC
    Hardback
    The world-famous chef Rene Redzepi's intimate first-hand account of a year in the life of his renowned restaurant, Noma A Journal is a highly personal document of the creative processes at Noma and the challenges faced by its chefs over a twelve-month period in an unspecified year of the restaurant's history. After a month of vacation, Redzepi made a resolution to keep this journal and to dedicate a year to the creativity and well-being at Noma. The result is an unusually candid, and often witty, insight into the inner workings of one of the most creative minds in the food industry today. From the publisher of Noma: Time and Place in Nordic Cuisine and A Work in Progress, in which A Journal was originally featured.
    • £15.89
    • RRP £19.95
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  • A Work in Progress

    Rene Redzepi

    Product Code: AIHOY
    Hardback
    A companion piece to Noma, A Work in Progress is a personal account of life at the now famous restaurant. Written by Rene Redzepi as a series of journal entries the text will be accompanied by approximately 75 brand new recipes worked on during the year. Illustrated with a combination of candid photography shot by Rene and his team (125 images), plus final dish shots (90), A Work in Progress promises to be a unique insight into the inner workings of the restaurant and its highly creative team of chefs.
    • £33.69
    • RRP £39.95
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