The Noma Guide to Building Flavour

""Brillat-Savarin once wrote that the discovery of a new dish does more for human happiness than the discovery of a star. Like a modern Brillat- Savarin, René and the Noma team have developed an entire galaxy of flavors in this new book, giving chefs everywhere the vocabulary to speak-- and cook--an entirely new language in the kitchen.""--José Andrés ""Few kitchens have shaped the way we understand food right now as profoundly as Noma. In this book, René shares not only the building blocks of his kitchen but the mindset behind it--the patience, the precision, the pushing of perceived boundaries. The Noma Guide to Building Flavour is a gift to any cook who wants to expand their own boundaries by building a new kind of pantry."" --Yotam Ottolenghi ""I don't think people realize how lucky we are to have a book like this. At a time when food knowledge is more widespread and less definitive than ever, this is a gift. Whether you're a home cook or a pro, there's an incredible amount of knowledge to learn from here."" --David Chang ""In The Noma Guide to Building Flavour, René reveals a philosophy shaped by decades of experimentation and guided by a set of enduring, generous ingredients and unique flavors that lets Noma remain itself even as it boldly transforms.""--Thomas Keller ""This extensively illustrated compendium of Noma's path-breaking pantry preparations--pine cone olives! ant salt! roasted kelp oil! savory caramels and fudges!--is an inspiration for curious cooks everywhere.""--Harold McGee ""What René Redzepi and the Noma Test Kitchen have created reveals how cooking evolves when curiosity moves without boundaries and research becomes a daily rite. The practices shaped by their steady questioning-- and their willingness to pass on what they learn--echo through kitchens across the world."" --Elena Reygadas ""With this extraordinary book, René Redzepi once again expands our horizons and redefines the world of flavour with remarkable clarity and inspiration.""--Ferran Adrià