In Fall 2018, we will release Foundations of Flavor: The Noma Guide to Fermentation, a new book that will share our knowledge and techniques, and introduce fermentation as a powerful tool that can transform the way people approach cooking. We will also release the first volume of Dispatches, a biannual series designed to further the ideas and conversations of MAD, the not-for-profit established by René Redzepi to galvanize the creative potential of the global cooking community.

Our earlier titles have also represented what we try to do at Noma.

A Work In Progress, released in 2013, 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, released in 2010, 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 them from book sellers internationally.

Our releases are also available at the restaurant.

To arrange for signed copies, which can be ready upon your arrival at Noma, please e-mail

We hope you’ll enjoy.