I have been lusting after the NOMA cookbook for more than a year. Every time I would find myself in a bookshop, I would be magnetically drawn to the grey tome by Phaidon and flip googly-eyed through the oddly beautiful photographs and even odder recipes. Finally after dirty looks from bookshop clerks all over the city, I decided I should just buy it.
You may already be familiar with the restaurant NOMA in Copenhagen, headed by chef René Redzepi and renowned as the best in the world for the past couple of years. Don’t plan on actually cooking any of the recipes provided in NOMA. One (chosen at random) calls for such ingredients as 4 pig tails, 5g dried verbena leaves, small Vitelote potatoes, 3 handfuls of hay, applewood chips, and 100 grams of reduced birch wine. And I think this is not even the most extreme. So unless you are on the coast of Iceland and can collect your own fresh dulse from the beach, you will have to be happy looking at the radical images, imagining the flavors of Redzepi’s dishes and diving into his physical journey around Scandinavia to source the ingredients for the restaurant. I think you will be satisfied with this.