Noma: Time & Place

I had some exciting post this morning. Well, at least it was exciting to me, the envelope branded with the word 'Noma' and two Denmark postage stamps at the top. Inside was a signed photograph of René Redzepi whose restaurant holds the accolade of the best restaurant in the world. If you had been watching 'Master-Chef The Professionals' a couple of weeks ago you are no doubt familiar with the work of culinary genius Redzepi, he mentored the final three chefs in the ultimate in high-standard Michelin starred cooking with breathtaking results.

Now, sadly I've not yet had first-hand experience of Noma but it has been firmly placed upon my wish list of restaurants I want to eat in. For now, to satisfy my need to experience all that is Noma I purchased Redzepi's newly published book. 'Noma: Time & Place In Nordic Cuisine' is in itself visually stunning.

A hefty, coffee-table buckling tome running to around 400 pages and a sure fire way of obtaining RSI should you read it cover to cover; beautiful photographs given an entire page to breathe alongside recipes and essays on the Noma philosophy all make for what promises to be a fascinating culinary journey.

Noma is all about Nordic heritage, sourcing from local surroundings and utilising the edible secrets that Copenhagen has to offer; among which ingredients include: woodruff, nasturtium, ramsons, stonecrop, purslane and wood sorrel to name but a hand full or should that be bunch?

If you are interested in food, not just Noma in particular this book is well worth forking out for (that wasn't meant to be a pun.)

'Blueberries In Their Natural Surroundings.'


'René Redzepi and the Story of Noma.'