René Redzepi, the head chef of Copenhagen-based restaurant Noma, is set to write Noma's first major recipe book, announced The Bookseller on June 11. Noma: Time and Place in Nordic Cuisine will be published in late September.
Noma was awarded the top honor at the San Pellegrino World's 50 Best Restaurants awards in April, a distinction that previously went to Spain's famed elBulli restaurant for four years. In giving the award, Britain's
Restaurant Magazine wrote, "Noma is a homage to soil and sea, a reminder of the source of our food. ...Great restaurants are a blend of sophisticated cooking, imaginative ideas and respect for ingredients. Noma is more than this. It's an experience that reminds you why some restaurants deserve to be revered, and why we created this list."
Noma: Time & Place in Nordic Cuisine, according to the deal announcement, will feature more than 90 original recipes, as well as 200 color photographs of the dishes, ingredients, suppliers, and landscapes of the Nordic region. The book will also examine Redzepi's food, philosophy, and creative inspiration, including diary excerpts, a look at how he obtains his locally sourced products, and a behind-the-scenes look at the two-Michelin-star restaurant.
The title will be published by Phaidon in a large-format hardcover priced at $49.99 (€45, £29.95). Online listings show the international release date to be September 30. Pre-orders are currently being accepted through Phaidon and additional online retailers.