Buy Noma 2.0 by Rene Redzepi – Kitchen Arts & Letters
Por um escritor misterioso
Last updated 27 março 2025

Chef Rene Redzepi's exciting new book from his Copenhagen restaurant displays amazing imagination in its treatment of vegetables and foods foraged from the forest and the ocean.
For a limited time we have bookplates signed by René Redzepi, Mette Søberg, and Junichi Takahashi. The restaurant Noma in Copenhagen has justly earned a reputation for technically rigorous innovation coupled with beautiful presentation that enhances the experience of eating appealingly flavorful food. This large format (9.75 x 13.5, 355 pages) book is the work of Chef René Redzepi, collaborating with Mette Søberg, the restaurant's head of research and development, and Junichi Takahashi, who has cooked at Noma since 2012. Together they have crafted something that will inspire professional cooks for many years, even those working far from Nordic climes. What is most fascinating about Noma 2.0 is not so much where it sources its ingredients, but how it uses them. As it has for years, the restaurant explores the possibilities of a full range of ingredients, from garden vegetables and wild game to foraged greens and overlooked parts of land and sea creatures. Dishes range from rose hip sausage with quail egg or shrimp with dried fruits to celeriac shawarma and lumpfish roe with elm seeds and grilled ramsons. There are desserts as well, including a strawberry ceviche, and crispy bee larvae with caramelized chocolate. Dramatic and very clear photographs present each dish. These are accompanied by informative text. As the authors say, this text is not a recipe. The lists of the ingredients do not include measurements because what's relevant here are the ingredients themselves, those elements reflective of the flow of each season—Vegetable, Forest, Ocean—and the creative perspective our team brings to them. A QR code, however provides online access to full recipes, complete with measurements and techniques. Recipes are provided in the book for fundamental components, such as oils, garums, and broths, which are reused throughout each season. Hardcover. Color photographs throughout.
For a limited time we have bookplates signed by René Redzepi, Mette Søberg, and Junichi Takahashi. The restaurant Noma in Copenhagen has justly earned a reputation for technically rigorous innovation coupled with beautiful presentation that enhances the experience of eating appealingly flavorful food. This large format (9.75 x 13.5, 355 pages) book is the work of Chef René Redzepi, collaborating with Mette Søberg, the restaurant's head of research and development, and Junichi Takahashi, who has cooked at Noma since 2012. Together they have crafted something that will inspire professional cooks for many years, even those working far from Nordic climes. What is most fascinating about Noma 2.0 is not so much where it sources its ingredients, but how it uses them. As it has for years, the restaurant explores the possibilities of a full range of ingredients, from garden vegetables and wild game to foraged greens and overlooked parts of land and sea creatures. Dishes range from rose hip sausage with quail egg or shrimp with dried fruits to celeriac shawarma and lumpfish roe with elm seeds and grilled ramsons. There are desserts as well, including a strawberry ceviche, and crispy bee larvae with caramelized chocolate. Dramatic and very clear photographs present each dish. These are accompanied by informative text. As the authors say, this text is not a recipe. The lists of the ingredients do not include measurements because what's relevant here are the ingredients themselves, those elements reflective of the flow of each season—Vegetable, Forest, Ocean—and the creative perspective our team brings to them. A QR code, however provides online access to full recipes, complete with measurements and techniques. Recipes are provided in the book for fundamental components, such as oils, garums, and broths, which are reused throughout each season. Hardcover. Color photographs throughout.

Buy Noma 2.0 by Rene Redzepi – Kitchen Arts & Letters

Noma 2.0: Vegetable, Forest, Ocean by Redzepi, René
Bookplate-signed copies now available!, The world’s most influential chef shares the recipes that have defined the newest incarnation of Noma and set

Noma 2.0: Vegetable, Forest, Ocean

It's Almost Three Years Since I Had a Proper Vacation' - The New York Times

FORGING A FOODWAY – Butter Pat Industries

NOMA Nordic Cuisine, Legendary 1st Edition, Original language (Danish)

An Exclusive Look Inside the New Noma - WSJ

Buy Noma 2.0 by Rene Redzepi – Kitchen Arts & Letters

Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie): Umansky, Jeremy, Shih, Rich, Katz, Sandor Ellix: 9781603588683: : Books

Noma Restaurant in Copenhagen by Studio Thulstrup

Noma to close in Copenhagen after years as top-ranked restaurant

With Noma, René Redzepi Spawned a World of Imitators, but the Restaurant Remains an Original - The New York Times

Buy The Noma Guide to Fermentation by Rene Redzepi and David Zilber – Kitchen Arts & Letters

Noma 2.0 by René Redzepi
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