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Noma 2.0
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 ...
Decision Intelligence
Dramatically improve your decisions with data and AI In Decision Intelligence: How to Transform Your Team and Organization with AI-Driven Decision-Making, a team of pioneering decision and AI strategists delivers a digestible and hands-on resource for professionals at every part of the decision-making journey. The book discusses the latest technology and approaches that bridge the gap between behavioral science, data science, and technological innovation. Discover how leaders from various industries and environments are using data and AI to make better future decisions, taking both human as well as business factors into account. This book covers: A demystifying behind-the-scenes peek inside ...
Hungry
Shortlisted for the 2020 Edward Stanford Travel Writing Awards (ESTWA's) Travel Food & Drink Book of the Year. 'This smorgasbord of a tale will have travellers tasting every meal with renewed appreciation.' - National Geographic Feeling stuck in his life, New York Times food writer Jeff Gordinier met René Redzepi, the Danish chef whose restaurant, Noma, has been repeatedly voted the best in the world. A restless perfectionist, Redzepi was at the top of his game but looking to shutter his restaurant and set out for new places, flavours and recipes. This is the story of their four-year culinary adventure. In the Yucatán jungle, Redzepi and Gordinier seek the perfect taco and the secrets of molé. On idyllic Sydney beaches, they forage for sea rocket and wild celery. On a boat in the Arctic Circle, a lone fisherman guides them to - perhaps - the world's finest sea urchins. Back in Copenhagen, Redzepi plans the resurrection of his restaurant on the unlikely site of a garbage-filled empty lot. Hungry is a memoir, a travelogue, a portrait of a chef, and a chronicle of the moment when daredevil cooking became the most exciting and groundbreaking form of artistry.
改變世界的味道：十八篇與當代廚界先行者的訪談錄
食有百味，技藝巧奪天工的廚神們，人生也有百味。謝嫣薇從不停下訪尋滋味的腳步，足跡遍及法、意、俄、日，從經典法式盛宴，到新派的分子料理、充滿實驗性質的餐桌、回歸自然的蔬食之道……她在10年間貼身訪問過近百位廚藝名師、餐飲名人，從中篩選了19位對於過去和未來最有代表性的廚藝名師：殿堂級法菜教父Alain Ducasse、甜點教主Cedric Grolet、蔬食之神Alain Passard、亞洲最佳女主廚陳嵐舒等等，與他們共聚交流，了解其成名經歷，以及各家的廚藝心得和哲學。帶給世人無數震撼、美好啟發的味道如何煉成？且看一眾名家被謝嫣薇一一拆解。
The Noma Guide to Fermentation
New York Times Bestseller A New York Times Best Cookbook of Fall 2018 “An indispensable manual for home cooks and pro chefs.” —Wired 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...
Noma 2.0
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NOMA餐廳發酵實驗
發酵的力量，不是用來提供某種特定口味，而是用來改良所有風味 NOMA餐廳是餐飲圈無人不知的傳奇。十七年來，四度拿下「全球50大最佳餐廳」第一名，不但空前，也注定絕後。NOMA讓向來有「黑暗料理」之稱的北歐料理成為全球風潮，引發無數人效法、模仿，但更重要的是，創辦人瑞內．雷澤比率領NOMA團隊展開的探索及創新，大幅改寫了我們這個時代對「廚藝」的定義及對「美食」的期待。 而NOMA能成為全球最佳餐廳，在食物上憑仗的是兩點，一是已和NOMA畫上等號的野生食材採集，讓難以入菜的食材脫胎換骨，開拓世人的...
Oxen - Lupus
Lupus er fjerde bind i serien om Niels Oxen. Krigsveteranen Niels Oxen lever et stille liv i sin lejlighed i Vangede. Han ser frem til hver 14. dag at have besøg af sin søn – men deres forhold er problemfyldt. Da den tidligere PET-chef Axel Mossman spørger, om Oxen kan tage til Jylland og kigge efter en forsvunden gårdejer og tidligere departementschef, siger Oxen først nej. Da han finder på at slå opgaven sammen med en vinterferietur med sønnen, siger han alligevel ja. Gården ligger ved Harrild Hede, hvor der er observeret ulve. For Niels Oxen bliver den lille overkommelige opgave vejen ind i ukendt terræn, hvor flere slags ulve krydser hans spor og leder ham tilbage til hans gamle makker Margrethe Francks fortid. En fortid, der er langt mere hemmelighedsfuld og farlig, end nogen aner.
Ihmiselle susi
Oxenin hurja tarina jatkuu. Entinen eliittisotilas Niels Oxen lähtee Tanskan nummiseudulle, susien asuinsijoille, etsimään kadonnutta... mutta löytää jotain aivan muuta kuin etsimänsä. Oxenin vanha pomo, vakoilupäällikkö Axel Mossman pyytää apua näennäisen helpossa tehtävässä: pitäisi löytää iäkäs kollega, joka on kadonnut maatilaltaan. Oxen löytää miltei raunioituneelta tilalta outoja jälkiä. Niitä seuratessaan hän päätyy yhä syvemmälle pimeyteen, missä vaanii susia sanan kaikissa merkityksissä. Jäljet johtavat myös Oxenin vanhaan vakoiluaikaiseen kaveriin, Margrethe Franckiin. Naiseen, jonka menneisyys on huomattavasti vaarallisempi kuin kukaan aavist...
