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René Redzepi has been widely credited with reinventing Nordic cuisine. His Copenhagen restaurant, Noma, was recognized as the best in the world by the San Pellegrino World’s 50 Best Restaurant Awards in 2010 and 2011 and won two James Beard Foundation Awards in 2011 as well. This book is an unprecedented opportunity to learn about Redzepi and Noma’s history and philosophy, the sourcing of ingredients, the experimentation behind the dishes, and the cultural significance of dining at Noma. It includes 90 of Redzepi’s recipes and features a series of specially commissioned photographs illustrating the food and atmosphere of Noma as well as the Nordic environment that lies at the heart of Redzepi’s cuisine.