{"title":"René Redzepi","description":"\u003cp\u003e\u003cstrong\u003eRené Redzepi\u003c\/strong\u003e offers an intimate look into the art and science of modern Nordic cuisine, blending innovative techniques with a deep respect for natural ingredients. His books invite readers to explore the creativity behind each dish, from flavour development to fermentation, revealing the philosophy that drives his acclaimed approach to cooking.\u003c\/p\u003e\n\n\u003cp\u003eThese works capture not only recipes but also the journey of culinary experimentation and the bond between chef, environment, and community. Perfect for food enthusiasts and professionals alike, Redzepi’s writings inspire a deeper appreciation for the craft of gastronomy and the stories it tells.\u003c\/p\u003e","products":[{"product_id":"the-noma-guide-to-fermentation","title":"The Noma Guide to Fermentation","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003e\u003cem\u003eThe Noma Guide to Fermentation\u003c\/em\u003e, by René Redzepi and David Zilber, is a groundbreaking cookbook that delves into the art and science of fermentation, a technique integral to the extraordinary flavours at Noma, the world-renowned restaurant frequently named the best in the world. This comprehensive guide introduces readers to an array of fermentation techniques that go well beyond the basics of kimchi and sauerkraut.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eNew York Times\u003c\/em\u003e Bestseller\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eNamed one of the Best Cookbooks of the Year by the \u003cem\u003eChicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater\u003c\/em\u003e, and more\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eNamed one of the Best Cookbooks to Give as Gifts by \u003cem\u003eFood \u0026amp; Wine, Bon Appétit, Esquire, Field \u0026amp; Stream, New York Magazine’s The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious\u003c\/em\u003e, and more\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e“An indispensable manual for home cooks and pro chefs.” —\u003cem\u003eWired\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eAt Noma, fermentation is a crucial element, featuring in every dish. This could be a tangy splash of vinegar, the umami richness of miso, the vibrant zing of garum, or the concentrated sweetness of black garlic. Fermentation forms the backbone of Noma’s innovative flavour profiles.\u003c\/p\u003e\n\n\u003cp\u003eNow, René Redzepi, co-owner and visionary chef of Noma, and David Zilber, the head of the restaurant’s esteemed fermentation lab, reveal the secrets behind their one-of-a-kind pantry of ferments. This book is thoughtfully designed for home cooks, providing never-before-seen techniques used at Noma. With over 500 detailed photographs and illustrations, each recipe is clearly written and meticulously tested to ensure accessibility.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eThe Noma Guide to Fermentation\u003c\/em\u003e guides you through a diverse world of ferments, including koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and even blackened fruits and vegetables. Additionally, it offers more than 100 original recipes to incorporate these transformative ingredients into your everyday cooking, empowering you to revolutionise your culinary repertoire.\u003c\/p\u003e\n\n\u003cp\u003eFermentation isn't just a culinary trend; it's a movement towards healthier and more flavourful eating. With \u003cem\u003eThe Noma Guide to Fermentation\u003c\/em\u003e, readers will be equipped to explore this ancient technique in an entirely new and sophisticated way, bringing the magic of Noma to their own kitchens.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Hachette New Zealand Ltd","offers":[{"title":"Default Title","offer_id":45714234736876,"sku":"9781579657185","price":66.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/9781579657185.jpg?v=1726003834"},{"product_id":"a-work-in-progress-by-rene-redzepi-9780714877549","title":"A Work in Progress","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003e\u003cem\u003eA Work in Progress: A Journal\u003c\/em\u003e is a highly personal document of the creative processes at noma and the challenges faced by its chefs over a twelve-month period in an unspecified year of the restaurant's history. After a month of vacation, Redzepi made a resolution to keep a journal and to dedicate a year to the creativity and well-being at noma.\u003c\/p\u003e\n\n\u003cp\u003eThe result is an unusually candid, and often humorous, insight into the inner workings of one of the food world's most creative minds. Originally featured in the bestselling \u003cem\u003eA Work in Progress\u003c\/em\u003e, first published in 2013.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Hachette Australia","offers":[{"title":"Default Title","offer_id":46832379166956,"sku":"9780714877549","price":44.95,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/14076313482442.jpg?v=1758385125"},{"product_id":"noma-20-by-rene-redzepi-9781648291722","title":"Noma 2.0","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eThere’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 \u003cem\u003eNew York Times\u003c\/em\u003e’s Pete Wells wrote recently in praising Noma’s flavours, \"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\".\u003c\/p\u003e\n\n\u003cp\u003eIn \u003cem\u003eNoma 2.0\u003c\/em\u003e, René Redzepi digs deep into the restaurant’s magic through the creation of nearly 200 dishes, each photographed in spectacular beauty and detail.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eNoma 2.0\u003c\/em\u003e – 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 flavours.\u003c\/p\u003e\n\n\u003cp\u003eIt 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.\u003c\/p\u003e\n\n\u003cp\u003eFor 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, \u003cem\u003eNoma 2.0\u003c\/em\u003e is the gift book of the season.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Hachette New Zealand Ltd","offers":[{"title":"Default Title","offer_id":46833364238572,"sku":"9781648291722","price":152.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/23735763482774.jpg?v=1758453923"},{"product_id":"noma-by-rene-redzepi-9780714859033","title":"Noma","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eRené Redzepi has been widely credited with reinventing Nordic cuisine. His Copenhagen restaurant, \u003ci\u003eNoma\u003c\/i\u003e, was recognized as the best in the world by the San Pellegrino World's 50 Best Restaurant awards in 2010 and received the unique 'Chef's Choice' award at the same ceremony in 2009.\u003c\/p\u003e\n\n\u003cp\u003eRedzepi 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 \u003ci\u003eterroir\u003c\/i\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAt \u003ci\u003eNoma\u003c\/i\u003e, 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.\u003c\/p\u003e\n\n\u003cp\u003eRedzepi's fascination with giving his diners a real taste of their food's environment extends to serving dishes on pebbles found in the same fields as his produce. 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.\u003c\/p\u003e\n\n\u003cp\u003eRedzepi has heightened the culinary philosophy of seasonally and regionally sourced sustainable ingredients to an exquisite level, and in doing so has created an utterly delicious cuisine.\u003c\/p\u003e\n\n\u003cp\u003e\u003ci\u003eNoma\u003c\/i\u003e is an unprecedented opportunity to learn about Redzepi and Noma's history and philosophy, the sourcing of ingredients, the experimentation behind the dishes and the cultural significance of dining at \u003ci\u003eNoma\u003c\/i\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAccompanying this insight into Redzepi's world will be over 90 of Redzepi's recipes, by far the most comprehensive collection ever published. The book will also feature a series of specially commissioned photographs, illustrating the food and atmosphere of Noma, as well as the Nordic environment that lies at the heart of Redzepi's cuisine.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Hachette Australia","offers":[{"title":"Default Title","offer_id":46998541009132,"sku":"9780714859033","price":110.0,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/13891153482442.jpg?v=1763219659"},{"product_id":"you-and-i-eat-the-same-by-mad-9781579658403","title":"You and I Eat the Same","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003e\u003cb\u003eDispatches\u003c\/b\u003e is the inspired and ambitious collaboration between MAD, the international nonprofit organisation founded by René Redzepi, the chef and co-owner of Noma, and \u003ci\u003eLucky Peach\u003c\/i\u003e cofounder and editor in chief Chris Ying. Each edition of this new series of single-subject books will encourage readers to think about food in new ways and take action to make food better. Each book will unpack a single urgent and interesting topic, from the history of creative cooking to farming in a world changed by global warming.\u003c\/p\u003e\n\n\u003cp\u003eThe first book—\u003ci\u003eYou and I Eat the Same: On the Countless Ways Food and Cooking Connect Us to One Another\u003c\/i\u003e—proposes that immigration is fundamental to cuisine, and that good food is the common ground between different cultures. The book comprises long-form writing about the ways in which immigration has shaped food, and shorter features that point to our similarities, including the many ways we wrap meat in flatbreads, a basic primer on fire, and a catalogue of all the species of animals that we eat. \u003cb\u003eDispatches\u003c\/b\u003e is poised to take all our ideas about food to the next level.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Hachette Aotearoa New Zealand","offers":[{"title":"Default Title","offer_id":47537516904684,"sku":"9781579658403","price":53.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/9781579658403-you-and-i-eat-the-same.jpg?v=1776397009"}],"url":"https:\/\/bookhero.pro\/collections\/rene-redzepi.oembed","provider":"Book Hero","version":"1.0","type":"link"}