Noma Nordic Cuisine

[Copenhagen] Denmark: Politikens Forlag, 2006. Second-hand hardcover. Redzepi, Rene & Meyer, Claus. Noma Nordic Cuisine. [FIRST ENGLISH EDITION] Politikens Forlag: [Copenhagen] Denmark 2006. 4to (285x215mm) pict bds 183,[1]pp. (photography by Ditte Isager) + Danish Edition REDZEPI, René (1977 - ) and MEYER, Claus [Claus Meyer Nielsen (1963  - )] Noma Nordic Cuisine/Noma Nordisk Mad   FIRST EDITION, first printing in English together with Danish third impression, SIGNED and with laid in ephemera Both volumes ~ Quarto (285x210mm) pictorial hardcover boards, 183,[1]pp. Printed by the Narayana Press, [Odder] Denmark. Foreword by Claus Meyer, introductory essay and edited by Henrik Kerrn-Jespersen; photography by Ditte Isager; and with recipes by René Redzepi. The English edition is the first edition, first printing, published December 2006. The Danish edition is the first edition, third printing, published 2007, signed and inscribed in English by René Redzepi "Dear Friends, Happy to see you in Cph, Enjoy the book" with a smiling chef illustration. The boards of both copies are very faintly scuffed, else fine copies. Both editions were privately published by Noma in very small print runs. Laid in are the receipt for the purchase of the books at Noma dated 6 September 2007; a menu and two table cards. Noma, based in Copenhagen, is one of the most significant restaurants of the 21st century. Chefs Redzepi and Meyer opened Noma in 2003. It has held two Michelin stars from 2008 to 2020 and in 2021 was awarded its third Michelin star. The restaurant has featured in Restaurant Magazine's World's 50 Best Restaurant Awards every year since 2006, usually in the top 5 until 2022 when the award rules were changed to make it ineligible as a past winner. In 2010, 2011, 2012, 2014 and 2021 it was awarded Best Restaurant in the World. In November 2004, Chefs Redzepi & Meyer convened a symposium of chefs and food professionals from throughout Scandinavia to establish a manifesto - 'New Nordic Cuisine'. The manifesto emphasised "purity, simplicity and freshness" and an increased use of seasonal and local ingredients. Chefs were challenged to develop traditional dishes making use of ingredients benefiting from the local region's climate, water and soil. The manifesto was in part a reclamation of heritage and traditional foods and techniques echoing a number of elements and ideas championed by the Slow Food movement; and in part a rejection of the imposition of French gastronomy. Since 2004 New Nordic Cuisine, championed by Redzepi and Meyer has influenced the development and direction of fine dining throughout the world and inspired the establishment of a number of significant restaurants exploring indigenous cuisines, foraged ingredients, traditional and forgotten techniques. The story of the symposium and the creative endeavours that led to it and the opening of Noma are outlined in the foreword and introductory essay. Extremely scarce. A landmark of contemporary gastronomy from perhaps the finest restaurant in the world.  § OCLC records only 2 holdings for the English edition, both in Denmark; and 4 holdings for the Danish edition; all but one in Europe.