Noma: Time and Place in Nordic Cuisine - René Redzepi
René Redzepi's book Noma: Time and Place in Nordic Cuisine has triumphed at the prestigious James Beard Foundation Awards within two categories: Cooking from a Professional Point of View and Photography.
Established in 1990, the prestigious New York awards celebrate excellence and achievement among chefs, journalists and broadcasters, authors, restaurant architects and designers, and food professionals.
Clearly Noma is having a moment; not only was the two Michelin star restaurant voted the best in the world at the San Pellegrino World's 50 Best Restaurants Awards for two years running (2010 - 2011), now the book - the definitive companion to Noma's unique cuisine - follows in its footsteps.
Redzepi - the renowned head chef and co-founder of Copenhagen-based restaurant Noma - is credited with reinventing Nordic cuisine. His culinary philosophy favours locally-sourced, sustainable and fresh produce, which always refers to and reflects the Nordic landscape. Phaidon's publication Noma: Time and Place in Nordic Cuisine perfectly marries Redzepi's creative and unique recipes with stunning photography.
The 55 category winners of these food and beverage awards - deemed the 'Oscars of the food world' by Time magazine - were announced on 6 May and the winners will receive their awards tonight at the Lincoln Centre in New York.