René Redzepi

14 books

Noma: Time and Place in Nordic Cuisine by René Redzepi

Noma: Time and Place in Nordic Cuisine

René Redzepi

354 pages • missing pub info (editions)

nonfiction food and drink informative medium-paced
René Redzepi: A Work in Progress by René Redzepi

René Redzepi: A Work in Progress

René Redzepi

648 pages • missing pub info (editions)

nonfiction biography essays food and drink informative lighthearted medium-paced
You and I Eat the Same: On the Countless Ways Food and Cooking Connect Us to One Another by Chris Ying, Rene Redzepi

You and I Eat the Same: On the Countless Ways Food and Cooking Connect Us to One Another

Dispatches

Chris Ying, Rene Redzepi

216 pages • first pub 2018 (editions)

nonfiction essays food and drink informative inspiring reflective medium-paced
Das Noma-Handbuch Fermentation: Wie man Koji, Kombucha, Shoyu, Miso, Essig, Garum, milchsauer eingelegte und schwarze Früchte und Gemüse herstellt und damit kocht by David Zilber, René Redzepi, René Redzepi

Das Noma-Handbuch Fermentation: Wie man Koji, Kombucha, Shoyu, Miso, Essig, Garum, milchsauer eingelegte und schwarze Früchte und Gemüse herstellt und damit kocht

David Zilber, René Redzepi, René Redzepi

missing page info • first pub 2018 (editions)

informative medium-paced
Foundations of Flavor: The Noma Guide to Fermentation by David Zilber, Rene Redzepi

Foundations of Flavor: The Noma Guide to Fermentation

David Zilber, Rene Redzepi

440 pages • first pub 2018 (editions)

nonfiction food and drink informative inspiring medium-paced
Foundations of Flavour: The Noma Guide to Fermentation: Including in-depth, step-by-step information on making and using koji, kombuchas, shoyus, misos, ... and black fruits and vegetables by René Redzepi
Foundations of Flavour: The Noma Guide to Fermentation: Including in-depth, step-by-step information on making and using koji, kombuchas, shoyus, misos, ... and black fruits and vegetables
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René Redzepi

Foundations of Flavour: The Noma Guide to Fermentation: Including in-depth, step-by-step information on making and using koji, kombuchas, shoyus, misos, ... and black fruits and vegetables

René Redzepi

400 pages • first pub 2018 (editions)

A Journal by René Redzepi
A Journal
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René Redzepi

A Journal

René Redzepi

missing page info • missing pub info (editions)

Noma 2.0: Vegetable, Forest, Ocean by Mette Søberg, Junichi Takahashi, René Redzepi

Noma 2.0: Vegetable, Forest, Ocean

Mette Søberg, Junichi Takahashi, René Redzepi

352 pages • missing pub info (editions)

informative medium-paced
The Noma Guide to Fermentation by René Redzepi
The Noma Guide to Fermentation
—
René Redzepi

The Noma Guide to Fermentation

René Redzepi

457 pages • first pub 2018 (editions)

The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables by David Zilber, René Redzepi, René Redzepi

The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables

David Zilber, René Redzepi, René Redzepi

457 pages • first pub 2018 (editions)

nonfiction informative medium-paced