Over the past three years, we have released two books that we feel represent what we try to do at Noma.
A Work In Progress, which has just been released, is an intimate account of a year in the life of the restaurant. Part diary from René Redzepi, part recipe book, part photo collection, it is a candid document of the discoveries, struggles, and methods of our restaurant and its chefs.
Noma: Time and Place in Nordic Cuisine, was released in 2010. It is a comprehensive reference of the first seven years of the restaurant, as well as an introduction to the people, places, and ingredients that shape Noma.
We invite you to read more about the projects, and purchase the books, on Phaidon’s dedicated Noma page.
Both releases are also available at the restaurant. To arrange for signed copies of the books, which can be ready upon your arrival at Noma, please e-mail firstname.lastname@example.org
We hope you’ll enjoy.