Rene Redzepi
Author of The Noma Guide to Fermentation (Foundations of Flavor)
About the Author
René Redzepi is the chef and co-owner of the award-winning Copenhagen restaurant, Noma. He is also an author. His work includes Noma: Time and Place in Nordic Cuisine, A Work in Progress, and The Noma Guide to Fermentation (co-authred with David Zilber). (Bowker Author Biography)
Image credit: René Redzepi
Works by Rene Redzepi
Noma: a work in progress 1 copy
Associated Works
You and I Eat the Same: On the Countless Ways Food and Cooking Connect Us to One Another (MAD Dispatches, Volume 1) (2018) — Contributor; Foreword — 68 copies
Tagged
Common Knowledge
- Canonical name
- Redzepi, René
- Birthdate
- 1977-12-16
- Gender
- male
- Nationality
- Denmark
- Occupations
- chef
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Reviews
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Awards
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Associated Authors
Statistics
- Works
- 11
- Also by
- 4
- Members
- 664
- Popularity
- #37,985
- Rating
- 4.4
- Reviews
- 6
- ISBNs
- 25
- Languages
- 8
One recipe in particular made me long for my daddy to be alive so I could make it for him, although I will not be making it for myself anytime soon. When I was young, dad always called soy sauce "grasshopper juice" I think because grasshoppers insides have that color when smashed, maybe. Anyway, here in this book is a recipe for Grasshopper garum! The equivalent of grasshopper juice for sure. If there is ever a plague of grasshoppers (and this year why not?), I might try this, but I'm not going to buy bugs to make a sauce out of.… (more)