Noma 2.0: Vegetable, Forest, Ocean by Rene Redzepi, Mette Sobert and Junichi Takahashi. 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.
352 pages | 9.75" x 13"
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