Isbn: 9781648291722 - noma 2.0: vegetable, forest, ocean (47 risultati)

Hardcover. Condizione: Good. Condizione sovraccoperta: No dust jacket present. First printing, October 2022. This hardcover edition of "Noma 2.0: Vegetable, Forest, Ocean" is in good condition. It is an ex-library copy, evident from library markings and stickers. The cover shows minor wear, consistent with library circulation. There is no dust jacket, but the binding is strong, and the pages are clean and unmarked. Overall, it remains a solid copy for reading and collection. Photographs by Ditte Isager (illustratore). …

Condizione: Very Good. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Condizione: Very Good. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Condizione: Good. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Condizione: Very Good. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Condizione: Good. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Condizione: New. New- Great shape. hardcover New 2022.

Hardcover. Condizione: Very Good. No Dust Jacket. First Edition. Folio - between 12" - 15" Tall. In blue boards with white titling, folio, 356pp. Illustrated profusely. Color and B&W Illustration (illustratore).

Hardcover. Condizione: Very Good. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

Hardback. , . Author: Rene Redzepi Format: Hardback Number of Pages: 352 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 flavours, '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, Rene 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 flavours. 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. Hardback.…

Condizione: As New. Unread book in perfect condition.

Condizione: New.

Condizione: New. Brand New! Not Overstocks or Low Quality Book Club Editions! Direct From the Publisher! We're not a giant, faceless warehouse organization! We're a small town bookstore that loves books and loves it's customers! Buy from Lakeside Books.

Hardcover. Condizione: new. Hardcover. Theres a reason Noma sits atop the list of the worlds best restaurants. Every bite, every dish, every course surprises, delights, challenges, and deeply satisfies in a way thats unique in the world of dining. As the New York Timess Pete Wells wrote recently in praising Nomas flavours, 'sauces are administered so subtly that you dont notice anything weird going on; you just think youve never tasted anything so extraordinary in your life'. In Noma 2.0, Rene Redzepi digs deep into the restaurants 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 flavours. It is about composing a plate that delights the eye as much as the palate, whether through the trompe loeil 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. The world's most influential chef shares the recipes that have defined the newest incarnation of Noma and set a new standard for how we think about food. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Condizione: New.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Condizione: New. pp. 352.

Condizione: new.

Condizione: New.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Hardcover. Condizione: New.

hardcover. Condizione: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

Condizione: New. pp. 352.

Condizione: As New. Unread book in perfect condition.

Condizione: New. 2022. 1st Edition. Hardcover. . . . . .

Hardcover. Condizione: New. Special order direct from the distributor.

Condizione: New. 2022. 1st Edition. Hardcover. . . . . . Books ship from the US and Ireland.

Buch. Condizione: Neu. Neuware -A Barnes & Noble Best Cookbook of 2022A Barnes & Noble Best Gift Book of 2022 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 2.0the title is a reference to the reinvention of Noma after it closed in 2018 to move to its new compound across the wateris 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 ordinarya mushroom, a chicken wing, often through fermentationto 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 eata baby pinecone, a pudding made of reindeer brainto 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. 352 pp. Englisch.…

Condizione: New. In English.

Buch. Condizione: Neu. Neuware -A Barnes & Noble Best Cookbook of 2022A Barnes & Noble Best Gift Book of 2022 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 2.0the title is a reference to the reinvention of Noma after it closed in 2018 to move to its new compound across the wateris 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 ordinarya mushroom, a chicken wing, often through fermentationto 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 eata baby pinecone, a pudding made of reindeer brainto 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. 352 pp. Englisch.…