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A Work in Progress: A Journal by René Redzepi
$39.95 AUD
Category: Food
A Work in Progress: 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 a journal and to dedicate a yea ...Show more
A Work in Progress: Notes on Food, Cooking and Creativity by René Redzepi; Lars Ulrich
$75.00 AUD
Category: Food
Winner of the 2014 James Beard Award for PhotographyIn 2010, Chef Ren Redzepi published Noma: Time and Place in Nordic Cuisine, hailed by The Wall Street Journal as "the most important cookbook of the year." Since then, Redzepi has become one of the world's most influential chefs, with his famed restaur ...Show more
Downtime: Deliciousness at Home by Nadine Levy Redzepi; René Redzepi (Foreword by)
$55.00 AUD
Category: Food
'This is great family cooking: inviting, achievable and simply delicious.' Nigel Slater'This book is full of ideas, enthusiasm, flavour - and heart.' Nigella Lawson'A wonderful collection of everyday home-cooked meals.' Jamie Oliver Bring love and deliciousness into your kitchen. Inspired by her own c ...Show more
Noma 2.0: Vegetable, Forest, Ocean by René Redzepi, Mette Søberg, Junichi Takahashi
$130.00 AUD
Category: Food
There's a reason Noma sits atop the list of the world's best restaurants. Every bite, every dish, every course surprises, delights, challenges, and deeply satisfies in a way that's unique in the world of dining. As the New York Times's Pete Wells wrote recently in praising Noma's flavors, "sauces are a ...Show more
Noma: Time and Place in Nordic Cuisine by René Redzepi; Olafur Eliasson; Ditte Isager (By (photographer)); Christine Rudolph
$75.00 AUD
Category: Food
" "Noma is the most important cookbook of the year." - The Wall Street Journal Ren Redzepi has been widely credited with re‐inventing Nordic cuisine. His Copenhagen restaurant, Noma, was recognized as the #1 best in the world by the San Pellegrino World's 50 Best Restaurant awards in April 2010 after re ...Show more
The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables by René Redzepi, David Zilber
$70.00 AUD
Category: Food | Series: Foundations of Flavor
A New York Times Best Cookbook of Fall 2018 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 ...Show more
You and I Eat the Same: On the Countless Ways Food and Cooking Connect Us to One Another (MAD Dispatches, Volume 1) by Chris Ying, René Redzepi, MAD
$34.99 AUD
Category: Food | Series: Dispatches Ser.
MAD Dispatches: Furthering Our Ideas About Food Good food is the common ground shared by all of us, and immigration is fundamental to good food. In eighteen thoughtful and engaging essays and stories, You and I Eat the Same explores the ways in which cooking and eating connect us across cultural and pol ...Show more
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