After cooking at some of the world’s most prestigious restaurants, including under Ferran Adrià at El Bulli and Thomas Keller at The French Laundry, René Redzepi became head chef and co-founder of Noma in 2003 at the age of just 25.
Since then he has quickly become one of his generation’s most respected chefs, and has received huge international acclaim, including Noma being recognised as the Best Restaurant in the World at the S. Pellegrino World’s 50 Best Restaurants awards in 2010.
He is the first chef to fully explore the possibilities of the harsh but fertile Nordic environment and has pursued the concepts of cooking locally sourced, seasonal ingredients to an unprecedented level.
As well as including over 90 recipes, NOMA:Time and Place in Nordic Cuisine explains Redzepi's evolution as a chef, describing his discovery of seasonal Nordic produce and how he has developed this into a world-class cusine.
For an exclusive extract from Redzepi's remarkable book, pick up your copy of TASTE magazine in stores now.
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