Kategorie: Wydawnictwa naukowe i popularno-naukowe

Isbn: 9783899559477, 9783899559477

Ean: 9783899559477, 9783899559477

Liczba stron: 304, 304

Format: 24.0x30.0cm, 24.0x30.0cm

Nordic by Nature is emphasizing seasonality and restoring the link between food and nature, for cooking to be compatible with healthiness and sustainability. With Nordic by Nature Gestalten and Borderless Co. are going beyond what's become predictable, beyond stereotypes of the "Nordic Cuisine." Nordic by Nature documents the redrafting of Denmark's cultural culinary heritage as an inspirational insight into the state of the industry as a whole and a reflection of the revolutionary players who create it. The participants like Claus Meyer, Kamilla Seidler, Nicolai Norregaard and Matthew Orlando, have been selected based on their relationship with regional, seasonal-based dining, their procurement of raw materials, and respect for the producer, chef, consumer and environment. 304 pages are providing access to the secrets of these kitchens, uncovering many of their recipes, and an encyclopedia for experimenting with the outrageous. In a world where humble ingredients and a naked table represent luxury, beautiful interior design shots are documenting the implementation of this lifestyle at 29 restaurants. The foreword is written by the "God of Food" (VOGUE), Andrea Petrini. Claus Meyer, co-founder of Noma in Copenhagen, is one of the essayists., Nordic by Nature is emphasizing seasonality and restoring the link between food and nature, for cooking to be compatible with healthiness and sustainability. With Nordic by Nature Gestalten and Borderless Co. are going beyond what's become predictable, beyond stereotypes of the "Nordic Cuisine." Nordic by Nature documents the redrafting of Denmark's cultural culinary heritage as an inspirational insight into the state of the industry as a whole and a reflection of the revolutionary players who create it. The participants like Claus Meyer, Kamilla Seidler, Nicolai Norregaard and Matthew Orlando, have been selected based on their relationship with regional, seasonal-based dining, their procurement of raw materials, and respect for the producer, chef, consumer and environment. 304 pages are providing access to the secrets of these kitchens, uncovering many of their recipes, and an encyclopedia for experimenting with the outrageous. In a world where humble ingredients and a naked table represent luxury, beautiful interior design shots are documenting the implementation of this lifestyle at 29 restaurants. The foreword is written by the "God of Food" (VOGUE), Andrea Petrini. Claus Meyer, co-founder of Noma in Copenhagen, is one of the essayists.

Oprawa: twarda, Twarda

Wydawca: Gestalten