Noma 2.0: Vegetable, Forest, Ocean
by René Redzepi, Mette Søberg, Junichi Takahashi
Explore Noma's innovative cuisine with a focus on vegetables, forest ingredients, and ocean produce through the work of its chefs.
About This Book
Noma 2.0: Vegetable, Forest, Ocean presents the culinary approach of the renowned restaurant Noma.
The book highlights the use of seasonal and local ingredients from vegetables, forests, and oceans.
Authored by René Redzepi, Mette Søberg, and Junichi Takahashi, it reflects their collaborative work.
Readers can explore the philosophy and techniques behind Noma's distinctive cuisine.
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