💬 What our editors say about Rene Redzepi's books
“This influential guide provides a fascinating look into advanced fermentation, offering a wealth of technical knowledge from a world-leading restaurant. However, its rigorous and specialized focus means it does not suit casual…”
Eatbook Family editorial team, Cookbook desk · on The Noma Guide to Fermentation: Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Ferments, and Black Fruits and Vegetables
“René Redzepi and the Artisan Publishers team present the recipes that defined Noma's newest incarnation, setting a rigorous new standard for modern gastronomy. However, this book does not suit casual home cooks looking for quick…”
Eatbook Family editorial team, Cookbook desk · on Noma 2.0: Vegetable, Forest, Ocean
“This title is strictly for those who appreciate the theoretical underpinnings of avant-garde cooking rather than casual home cooks. The book serves best as a visual and philosophical reference for serious students of Nordic…”
Eatbook Family editorial team, Cookbook desk · on Noma: Time and Place in Nordic Cuisine
📋 Editions by Rene Redzepi in the catalog
| Edition | Year | Publisher | Pages | ISBN |
|---|---|---|---|---|
| A Work in Progress: A Work in Progress | 2013 | Phaidon Press | — | 9780714866918 |
| The Noma Guide to Fermentation: Including Koji, Kombuchas, Shoyu | 2018 | Artisan Publishers | — | 9781579657185 |
| Noma 2.0: Vegetable, Forest, Ocean | 2022 | Artisan Publishers | — | 9781648291722 |
| Noma: Time and Place in Nordic Cuisine | 2010 | Phaidon Press | — | 9780714859033 |
| A Work in Progress: A Journal | 2019 | Phaidon Press | — | 9780714877549 |