首頁外文書生活飲食 〉Noma: Time and Place in Nordic Cuisine
商品訊息
作者書籍
Noma: Time and Place in Nordic Cuisine

Noma: Time and Place in Nordic Cuisine


作者  /  Redzepi, Rene

出版社 / PHAIDON PRESS LIMITED

出版日期 / 2010/09/01

商品語言 / 英文

裝訂 / 精裝

定價 / NT$2,200

售價 / 9折, NT$ 1,980

※ 無庫存


Noma: Time and Place in Nordic Cuisine 其它優惠/消息


introduction all_character


內容簡介

本書被譽為2010年最重要的一本廚藝書!書中附上九十道全球最佳餐廳NOMA的料理精髓與食譜,更像是一本藝術書,以主廚的精美料理攝影,加上北歐自然食材與地景,融合成一本北歐美食的紙上藝術饗宴!

2003年在哥本哈根開幕的Noma餐廳,講究自然與質樸且充分運用北歐食材創造出特殊風味,強調從土地與海洋為食材主要來源,選擇新鮮原料和起用獨特烹調方法,像招牌菜「泥土中的蔬菜」,便真的把麥、果仁和啤酒糅合做成泥土一般的質感給顧客享用。一開始沒人看好,但堅持做自己的主廚Rene Redzepi,後來不但獲得米其林兩顆星,更在今年獲得英國權威飲食雜誌《餐廳》(Restaurant)譽為全世界最好的餐廳。

透過這本以精緻的粉紙及書紙交叉編輯印製的專書,相片傳神精美得彷彿享受一場紙上饗宴,這本製作精細的書籍,不但讓讀者深入瞭解這間傳遞北歐美食文化精髓的餐廳,更是認識何謂北歐美食精華的最佳捷徑!

 

Rene 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 receiving the 'Chef's Choice' award in 2009. Redzepi operates at the cutting edge of gourmet cuisine, combining an unrelenting creativity and a remarkable level of craftsmanship with an inimitable and innate knowledge of the produce of his Nordic terroir. At Noma, which Redzepi created from a derelict eighteenth-century warehouse in 2003 after previously working at both elBulli and The French Laundry, diners are served exquisite concoctions, such as 'Newly-Ploughed Potato Field' or 'The snowman from Jukkasjarvi', all painstakingly constructed to express their amazing array of Nordic ingredients. His search for ingredients involves foraging amongst local fields for wild produce, sourcing horse-mussels from the Faroe Islands and the purest possible water from Greenland. Redzepi has heightened the culinary philosophy of seasonally and regionally sourced sustainable ingredients to an unprecedented level, and in doing so has created an utterly delicious cuisine. At the age of 32, Redzepi is one of the most influential chefs in the world.

Noma: Time and Place in Nordic Cuisine will offer an exclusive insight into the food, philosophy and creativity of Rene Redzepi. It will reveal the first behind the scenes look at the restaurant, Noma, and will feature over 90 recipes as well as excerpts from Redzepi's diary from the period leading up to the opening of the restaurant and texts on some the most enigmatic of Noma's suppliers. The book will include 200 new specially commissioned color photographs of the dishes, unique local ingredients and landscapes from across the Nordic region. It will also include a foreward by the artist Olafur Eliasson.








詳細資料

誠品26碼 /2680516698007
ISBN 13 /9780714859033
ISBN 10 /0714859036
EAN /9780714859033

頁數320
尺寸29X25CM
裝訂精裝
級別
語言英文
成份


飲食產品推薦

Kinfolk Vol.23

VARIOUS

NT$630

79折, NT$498

The Really Quite Good British Cookbook

William Sitwell/ Ed.

NT$1,375

79折, NT$1,086




Share/Save/Bookmark

查看全台書店有無此商品