Noma 2.0: Vegetable, Forest, Ocean
Product ID: 432655440
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A Barnes & Noble Best Cookbook of 2022 A Barnes & Noble Best Gift Book of 2022 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 administered so subtly that you don’t notice anything weird going on; you just think you’ve never tasted anything so extraordinary in your life.” In Noma 2.0 , René Redzepi digs deep into the restaurant’s magic through the creation of nearly 200 dishes, each photographed in spectacular beauty and detail. Noma 2.0 —the title is a reference to the reinvention of Noma after it closed in 2018 to move to its new compound across the water—is about true seasonality, from wild game in the fall to just-picked peas in the summer. It is about using only local ingredients, to build a cuisine that is profoundly situated in its place and culture. It is about transforming the ordinary—a mushroom, a chicken wing, often through fermentation—to develop haunting, memorable flavors. It is about composing a plate that delights the eye as much as the palate, whether through the trompe l’oeil of a “flowerpot” chocolate cake or a dazzling mandala of flowers and berries. It is about pushing the boundaries of what we think we want to eat—a baby pinecone, a pudding made of reindeer brain—to open our palates with a startling confidence. And it is about how to stay creative and challenge yourself over the course of a career. For foodies, for chefs, for artists and art lovers, for thought-leaders and makers, and for the kind of reader who is compelled by the idea that sometimes one person can change everything, Noma 2.0 is the gift book of the season. Review: Work of art - This book is a beautiful work of art and an inspiration. It is filled with full page pictures that are the work of a master. The bits of writing are clear and beautifully written. This isn't a recipe book (although it does contain them), it is a portable manifestation of the essence of Noma 2.0. I would recommend it for anyone obsessed with culinary arts and beautiful food or for anyone who wants some striking images on a coffee table book. Review: Goated book - It’s a great book, it’s cool to see all the things they do up there and the fact that it’s available to the public like this, I definitely was shocked by the price at first but it’s definitely worth it
| Best Sellers Rank | #87,714 in Books ( See Top 100 in Books ) #14 in Scandinavian Cooking, Food & Wine #26 in Professional Cooking (Books) #98 in Seasonal Cooking (Books) |
| Customer Reviews | 4.7 out of 5 stars 327 Reviews |
I**H
Work of art
This book is a beautiful work of art and an inspiration. It is filled with full page pictures that are the work of a master. The bits of writing are clear and beautifully written. This isn't a recipe book (although it does contain them), it is a portable manifestation of the essence of Noma 2.0. I would recommend it for anyone obsessed with culinary arts and beautiful food or for anyone who wants some striking images on a coffee table book.
J**N
Goated book
It’s a great book, it’s cool to see all the things they do up there and the fact that it’s available to the public like this, I definitely was shocked by the price at first but it’s definitely worth it
M**N
15 stars.
Must have.
R**R
This photos are drool worthy!
I can’t believe how beautiful this book is in person, the photos blew me away.
P**S
Such an inspiring book!
If you want to buy this book so you can recreate Noma at home -- turn around. This (along with all other Noma cookbooks) is not for you. The truth is it is exceedingly difficult to create a Noma dish at home. Noma benefits from having a team of dozens of people constantly filling their pantry with unique ingredients, so they are totally fine with making a recipe that uses only 10 grams of an ingredient that takes 3 months to make. They also forage ingredients that you likely can't find outside of Scandinavia. Noma recognizes this, and that's why this cookbook is designed the way it is. Rather than list 10-page recipes that no one will use, they provide you with the building blocks -- the inspiration -- so you can learn from them and apply them to your own cooking. In that sense, it is much more practical for the majority of home cooks than is Noma's past cookbooks. It's also stunning for your coffee table -- far more so than their past books. And if you *do* want full access to the 200 exact recipes (e.g. if you are a very ambitious pro cook with months to spare), the book comes with access to a digital catalog of the full recipes.
M**O
2.5 star if they did actually exclude detail recipes
first tho was everything is so beautiful and well design, but you quickly realize it’s more of a coffee table book—just lists of components, no actual recipes. kinda makes you wonder who the target audience is. Most people buying this type of book probably want to actually try making one of the dishes, even if it means simplifying or spend unreasonable amount of time/resources just to experiment at home. Then you spot the QR code linking to the actual recipes, and realize it’s not just a pretty book for hardcore fans. It's just that the recipes are way too complex and wordy to be printed on the physical book itself. But beware, this isn’t just 'home cook unfriendly' (like Eleven Madison Park/Thomas Keller books, which are unfriendly but still doable if you're willing to go the extra mile). This book is flood with components that need more sub-components, and most recipes are nearly impossible to recreate at home. If you’re after recipes, you might want to think twice before buying."
J**S
Noma 2.small print
Great book but tiny print.
M**R
Amazing book on culinary creativity. Minus 1/2 point for print quality
Like others have noted, most of us won't be making these recipes at home. But that isn't the point, and the authors recognize that. Instead, they share their creative process and challenge us to think differently about obscure local ingredients and what we might make with them. But for the curious or obsessive (e.g. myself) each recipe's details can be downloaded as a PDF. I'd have preferred a single-click to download all, but I now have all 197 PDFs saved locally :) Print quality: Some pages' edges are actually on the previous/next page. Image quality: IMO most ~$30 books have a much better print quality. I feel that the authors deserve better than this. BUT.. Don't let that dissuade you. BUY the book anyway. It isn't about print quality or about feasibility of making these experiences; It's about igniting your journey.
C**L
Conforme RAS
Conforme, RAS, merci beaucoup.
S**G
Outstanding
This is £60 in Waterstones. Arrived perfect and celophane wrapped from river shop for £29. It is a fantastic book. Ideal for professionals and serious amateur cooks. Very handy for learning presentation and how to photograph food, as well as taking inspiration from some of the recipes. Excellent ideas in here.
C**S
Disappointing
I simply didnt like the book. Absolutely unapproachable food in it which I thought would be the case to a certain degree but this is off the scale of other books that are unapproachable. In saying that it is visually very nice with great photos of the food and has a nice layout. Just don't buy this if you expect to make anything from it
4**5
a designer
great book. I have the NOMA in Kyoto also. Both of them are tremendous.
A**A
Libro perfetto per appassionati delle cose belle
Bellissimo libro!! Affascinate
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