OP: Noma: Nordic Cuisine

Politikens Forlag, 2006. Hardcover. Good. First and only printing, signed. One of the most admired chefs working today, Denmark’s Rene Redzepi (1977– ) has built a storied career around the fundamentals of cooking from nature. Working with relentless energy, he has developed a distinctive style, applying such processes as fermentation and dehydration to the resources afforded by the rugged Scandinavian landscape.  Whether fish and local meats or lichens and sea vegetables, Redzepi gathers much of his own ingredients and offers a memorable menu at his Copenhagen restaurant, Noma (a shortened form of the Danish words for Nordic food), which he opened in 2004. Although he spent many of his early years living near the Adriatic, his offerings are mainly North Atlantic in character. Redzepi propelled his restaurant to international recognition and published his first book Noma: Nordic Cuisine in 2006. The printings, offered in Danish or in English, were small, and, although they attracted gr