Immagine dell'autore.
10+ opere 645 membri 6 recensioni

Sull'Autore

René Redzepi is the chef and co-owner of the award-winning Copenhagen restaurant, Noma. He is also an author. His work includes Noma: Time and Place in Nordic Cuisine, A Work in Progress, and The Noma Guide to Fermentation (co-authred with David Zilber). (Bowker Author Biography)
Fonte dell'immagine: René Redzepi

Opere di Rene Redzepi

Opere correlate

Eating with the Chefs (2014) — Collaboratore — 27 copie
On Eating Insects: Essays, Stories and Recipes (2017) — Prefazione — 18 copie

Etichette

Informazioni generali

Nome canonico
Redzepi, René
Data di nascita
1977-12-16
Sesso
male
Nazionalità
Denmark
Attività lavorative
chef

Utenti

Recensioni

Such a lovely book with big wonderful photos, lovely fungal and microbial artwork, an introduction to the hows, whys and history of each method of fermentation, then step-by-step instructions for a basic recipe, then ideas for using that ferment in your everyday kitchen cooking. Several more recipes of the same style fermentation using different ingredients, each with their own suggestions for use. I have to say that many of the recipes are not necessarily the way I would cook in my kitchen, but if I made a miso or shoyu from this book, I could happily figure out how to use them.

One recipe in particular made me long for my daddy to be alive so I could make it for him, although I will not be making it for myself anytime soon. When I was young, dad always called soy sauce "grasshopper juice" I think because grasshoppers insides have that color when smashed, maybe. Anyway, here in this book is a recipe for Grasshopper garum! The equivalent of grasshopper juice for sure. If there is ever a plague of grasshoppers (and this year why not?), I might try this, but I'm not going to buy bugs to make a sauce out of.
… (altro)
 
Segnalato
MrsLee | Jul 5, 2020 |
Rene's Journal from one Noma (his restaurant's - and often then considered to be one of the best in the world) midpoints. Noma continually innovates and pushes the edges and this Journal tracks a year in that innovation push with some short entries and other's much longer. Like any innovation lab there is a lot of frustration, discovery, and exchange with others in the profession.

It is a great read if you enjoy cooking and understanding foundations, but also a great read if you have interest in innovation and pushing the edges and the work and frustration that goes into it. This also is a great insight into the world of restaurants and how the restaurant is often the top priority in a person's life.… (altro)
 
Segnalato
vanderwal | 2 altre recensioni | Jan 5, 2020 |
This is a third book out of three of Rene Redzepi "Work in progress" called snapshots.
 
Segnalato
b.Olja | 2 altre recensioni | Oct 16, 2018 |
voooral omdat het op drie manieren inzicht geeft in het ontstaan van een nieuwe keuken. En waarom Numa beter was dan Bulli, en vooral toegankelijker. Al zijn de recepten minstens zo onnavolgbaar (in de ziun van niet na te koken), samen met de fotootjes zijn ze de perfecte illustraties bij het dagboek van René.
½
 
Segnalato
stefanbrouwer | 2 altre recensioni | Jan 25, 2014 |

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Statistiche

Opere
10
Opere correlate
4
Utenti
645
Popolarità
#39,135
Voto
½ 4.4
Recensioni
6
ISBN
24
Lingue
7

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