Results for "Redzepi, René"

An irreverent, accessible, essential guide to the science of flavor and how to use it in your own kitchen, from the food scientist-confidante of some of the world’s best chefs, Arielle Johnson, with more than 75 recipes—plus a foreword by René Redzepi. “Arielle changed the way that I think about fl... Read More about Flavorama: A Guide to Unlocking the Art and Science of Flavor

New York Times BestsellerNamed one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater, and moreNamed one of the Best Cookbooks to Give as Gifts by Food & Wi... Read More about The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor)

A Barnes & Noble Best Cookbook of 2022A Barnes & Noble Best Gift Book of 2022 There’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... Read More about Noma 2.0: Vegetable, Forest, Ocean

The much-anticipated first book by one of the most highly regarded women in the world of wine, the French-born, US-based star sommelier Pascaline Lepeltier."A masterpiece that offers a deep dive into the world of wine. It's a testament to its author's passion, expertise and commitment to sustainable... Read More about One Thousand Vines: A New Way to Understand Wine

René Redzepi has been widely credited with re-inventing Nordic cuisine. His Copenhagen restaurant, Noma, was recognized as the third best in the world by the San Pellegrino World’s 50 Best Restaurant awards in 2009 and received the unique ‘Chef’s Choice’ award at the same ceremony. Redzepi operates ... Read More about Noma: Time and Place in Nordic Cuisine

Winner, 2019 IACP Award for Best Book of the Year in Food MattersNamed one of the Best Food Books of the Year by The New Yorker, Smithsonian, The Boston Globe, The Guardian, and moreMAD Dispatches: Furthering Our Ideas About Food Good food is the common ground shared by all of us, and immigration is... Read More about You and I Eat the Same: On the Countless Ways Food and Cooking Connect Us to One Another (MAD Dispatches, Volume 1)