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Noma：Time and Place in Nordic Cuisine

Noma：Time and Place in Nordic Cuisine
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作者: 著
出版社: Phaidon Press
2010-10
ISBN: 9780714859033
定价: 415.30
装帧: 精装
开本: 其他
纸张: 其他
页数: 320页
正文语种: 英语
分类: 外文古旧书>英文书>文学
4人买过
  • ReneRedzepihasbeenwidelycreditedwithre-inventingNordiccuisine.HisCopenhagenrestaurant,Noma,wasrecognizedasthebestintheworldbytheSanPellegrinoWorld's50BestRestaurantawardsin2010andreceivedtheunique'Chef'sChoice'awardatthesameceremonyin2009.Redzepioperatesatthecuttingedgeofgourmetcuisine,combininganunrelentingcreativityandaremarkablelevelofcraftsmanshipwithaninimitableandinnateknowledgeoftheproduceofhisNordicterroir.AtNoma,whichRedzepicreatedfromaderelicteighteenth-centurywarehousein2003afterpreviouslyworkingatbothelBulliandTheFrenchLaundry,dinersareservedexquisiteconcoctions,suchas'Newly-PloughedPotatoField'or'ThesnowmanfromJukkasjarvi',allpainstakinglyconstructedtoexpresstheiramazingarrayofNordicingredients.Redzepi'sfascinationwithgivinghisdinersarealtasteoftheirfood'senvironmentextendstoservingdishesonpebblesfoundinthesamefieldsashisproduce.Hissearchforingredientsinvolvesforagingamongstlocalfieldsforwildproduce,sourcinghorse-musselsfromtheFaroeIslandsandthepurestpossiblewaterfromGreenland.Redzepihasheightenedtheculinaryphilosophyofseasonallyandregionallysourcedsustainableingredientstoanexquisitelevel,andindoingsohascreatedanutterlydeliciouscuisine. ReneRedzepi(b.1978)isheadchefofNomarestaurantinCopenhagen,wherehecreateshisinventivetakeonNordiccuisinewithadistinctiveemphasisonregionalspecialities.Heiswidelyrecognizedasoneoftheworld'smostinfluentialchefs.
  • 内容简介:
    ReneRedzepihasbeenwidelycreditedwithre-inventingNordiccuisine.HisCopenhagenrestaurant,Noma,wasrecognizedasthebestintheworldbytheSanPellegrinoWorld's50BestRestaurantawardsin2010andreceivedtheunique'Chef'sChoice'awardatthesameceremonyin2009.Redzepioperatesatthecuttingedgeofgourmetcuisine,combininganunrelentingcreativityandaremarkablelevelofcraftsmanshipwithaninimitableandinnateknowledgeoftheproduceofhisNordicterroir.AtNoma,whichRedzepicreatedfromaderelicteighteenth-centurywarehousein2003afterpreviouslyworkingatbothelBulliandTheFrenchLaundry,dinersareservedexquisiteconcoctions,suchas'Newly-PloughedPotatoField'or'ThesnowmanfromJukkasjarvi',allpainstakinglyconstructedtoexpresstheiramazingarrayofNordicingredients.Redzepi'sfascinationwithgivinghisdinersarealtasteoftheirfood'senvironmentextendstoservingdishesonpebblesfoundinthesamefieldsashisproduce.Hissearchforingredientsinvolvesforagingamongstlocalfieldsforwildproduce,sourcinghorse-musselsfromtheFaroeIslandsandthepurestpossiblewaterfromGreenland.Redzepihasheightenedtheculinaryphilosophyofseasonallyandregionallysourcedsustainableingredientstoanexquisitelevel,andindoingsohascreatedanutterlydeliciouscuisine.
  • 作者简介:
    ReneRedzepi(b.1978)isheadchefofNomarestaurantinCopenhagen,wherehecreateshisinventivetakeonNordiccuisinewithadistinctiveemphasisonregionalspecialities.Heiswidelyrecognizedasoneoftheworld'smostinfluentialchefs.
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