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From Barnes & Noble
René Redzepi, the head chef of Copenhagen's Noma and the author of this book, is perched at the very peak of world cuisine. This year, his restaurant received the 2010 San Pellegrino Award, the prestigious honor designating the best restaurant in the world. Redzepi has been credited with reinventing new Nordic cuisine, making it, in the words of Restaurant Magazine, "a raw and visceral dining experience." Redzepi's consistently strong emphasis on "place and time" or, in American terms "local and fresh" make his philosophy and this book's 90+ recipes especially amenable to stateside audiences. The gourmet cookbook of the year.