Noma 2.0
Noma 2.0

Author: René Redzepi

Publisher: Artisan

Published: 2022-11-08

Total Pages: 0

ISBN-13: 9781648291722

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There’s a reason Noma sits atop the list of the world’s best restaurants. Every bite, every dish, every course surprises, delights, challenges, and deeply satisfies in a way that’s unique in the world of dining. As the New York Times’s Pete Wells wrote recently in praising Noma’s flavors, “sauces are administered so subtly that you don’t notice anything weird going on; you just think you’ve never tasted anything so extraordinary in your life.” In Noma 2.0, René Redzepi digs deep into the restaurant’s magic through the creation of nearly 200 dishes, each photographed in spectacular beauty and detail. Noma 2.0—the title is a reference to the reinvention of Noma after it closed in 2018 to move to its new compound across the water—is about true seasonality, from wild game in the fall to just-picked peas in the summer. It is about using only local ingredients, to build a cuisine that is profoundly situated in its place and culture. It is about transforming the ordinary—a mushroom, a chicken wing, often through fermentation—to develop haunting, memorable flavors. It is about composing a plate that delights the eye as much as the palate, whether through the trompe l’oeil of a “flowerpot” chocolate cake or a dazzling mandala of flowers and berries. It is about pushing the boundaries of what we think we want to eat—a baby pinecone, a pudding made of reindeer brain—to open our palates with a startling confidence. And it is about how to stay creative and challenge yourself over the course of a career. For foodies, for chefs, for artists and art lovers, for thought-leaders and makers, and for the kind of reader who is compelled by the idea that sometimes one person can change everything, Noma 2.0 is the gift book of the season.

Nomayear
Nomayear

Author: National Office Management Association

Publisher:

Published: 1949

Total Pages: 340

ISBN-13:

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The Noma Guide to Fermentation
The Noma Guide to Fermentation

Author: René Redzepi

Publisher: Artisan

Published: 2018-10-16

Total Pages: 400

ISBN-13: 157965889X

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At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it’s about to be taken to a whole new level.

Designing for Diversity
Designing for Diversity

Author: Kathryn H. Anthony

Publisher: University of Illinois Press

Published: 2021-08-18

Total Pages: 286

ISBN-13: 025205282X

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Providing hard data for trends that many perceive only vaguely and some deny altogether, Designing for Diversity reveals a profession rife with gender and racial discrimination and examines the aspects of architectural practice that hinder or support the full participation of women and persons of color. Drawing on interviews and surveys of hundreds of architects, Kathryn H. Anthony outlines some of the forms of discrimination that recur most frequently in architecture: being offered added responsibility without a commensurate rise in position, salary, or credit; not being allowed to engage in client contact, field experience, or construction supervision; and being confined to certain kinds of positions, typically interior design for women, government work for African Americans, and computer-aided design for Asian American architects. Anthony discusses the profession's attitude toward flexible schedules, part-time contracts, and the demands of family and identifies strategies that have helped underrepresented individuals advance in the profession, especially establishing a strong relationship with a mentor. She also observes a strong tendency for underrepresented architects to leave mainstream practice, either establishing their own firms, going into government or corporate work, or abandoning the field altogether. Given the traditional mismatch between diverse consumers and predominantly white male producers of the built environment, plus the shifting population balance toward communities of color, Anthony contends that the architectural profession staves off true diversity at its own peril. Designing for Diversity argues convincingly that improving the climate for nontraditional architects will do much to strengthen architecture as a profession. Practicing architects, managers of firms, and educators will learn how to create conditions more welcoming to a diversity of users as well as designers of the built environment.