The Dishes of Noma by Rene Redzepi
For a long time, the phrase “Scandinavian cuisine” has conjured images of herring, reindeer jerky, and infinite winter potatoes. But Rene Redzepi is changing that perception. His Copenhagen restaurant, Noma, was named the Best Restaurant in the World at the San Pellegrino 50 Best Restaurants awards last summer. And he’s joined Phaidon to publish an epic cookbook/visual history called Noma: Time and Place in Nordic Cuisine, in stores now. Here are a few of the dishes from his book. “Blueberries Surrounded by Their Natural Environment” Pretend you’ve picked the fruit yourself, surrounded by spruce trees (spruce granita) and fragrant groundcover (thyme oil, wood sorrel, and heather). Redzepi learned that spruce shoots were edible by watching animals nibble at the trees in spring. From Noma: Time and Place in Nordic Cuisine (Phaidon Press, $49.95) by Rene Redzepi, www.phaidon.com © Ditte Isager / courtesy Phaidon Press
At a New York Public Library talk with Momofuku chef David Chang and former Gourmet editor-in-chief Ruth Reichl, he told the audience about a meal he made with “utterly old, shitty carrots.”
David Chang, Ruth Reichl, and Rene Redzepi
“Tasting Culture” took place at the New York Public Library on October 6, 2010.
David Chang and Rene Redzepi on sea coriander:
RR: “It looks like a beautiful chive–” DC: “It looks like grass. And I thought, There’s no way I’m eating, like, lawn.” Jori Klein