Yesterday Dana pondered whether it's OK for a cookbook to be so pretty and so impressive that you're afraid to bring it into the kitchen. Noma is one book that might fall into that category. In fact, I would guard it with my life from kitchen stains!"― thekitchn.com How does it work? Noma offers three menus at different times of year, with seafood season from January to June, vegetable season during the summer and game and forest in the winter. The restaurant closes before each season so that its R&D team, led by talented head Mette Søberg, can develop new menu items from whatever the land and sea provide. The hottest topic in the food world. While Noma is all about Nordic cuisine, its philosophy is about the cuisine of wherever you are."― Kitchen Daily verifyErrors }}{{ message }}{{ /verifyErrors }}{{

One of the most idiosyncratic food books... Jaw-dropping photography... Mouth-watering."― The Independent on Sunday A gorgeous cookbook... Spectacular. Noma is going to influence another generation of cooks."― The Atlantic From fermentation to foraging: Noma’s vast new digs in Copenhagen’s artsy Refshalevej Island include a state-of-the-art fermentation kitchen, where director Jason White experiments with koji, garum and miso to create fascinating flavour combinations. The entire team regularly forage for new ingredients, working with everything from reindeer penis (yes, seriously) to deer brain and all manner of bugs.A vast, beautiful, intensely reflective and philosophical tome full of recipes."― The Times Saturday magazine