WorldCat Identities

Redzepi, René

Overview
Works: 52 works in 109 publications in 8 languages and 2,005 library holdings
Genres: Documentary films  Nonfiction films  Cookbooks  Biographical films  Biography  Essays  History  Diaries 
Roles: Author, wpr, Creator, Other, Contributor, Speaker, Author of introduction, Interviewee, Actor
Publication Timeline
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Most widely held works about René Redzepi
 
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Most widely held works by René Redzepi
The Noma guide to fermentation : foundations of flavor by René Redzepi( Book )

9 editions published between 2018 and 2019 in English and French and held by 543 WorldCat member libraries worldwide

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 with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And--perhaps even more important--it shows how to use these game-changing pantry ingredients in more than 100 original recipes. A pictorial section on fermentation equipment is included
Three stars( Visual )

5 editions published between 2012 and 2013 in English and held by 250 WorldCat member libraries worldwide

Through profiles of ten world-class chefs, viewers will learn about the everyday drama that accompanies working in a gourmet restaurant. Includes interviews and behind-the-scenes footage of a world-renowned chef's culinary process, from working in gastronomic laboratories, hunting for ingredients in local markets, and gathering rare edible plants on coastal shores
Noma : my perfect storm by Pierre Deschamps( Visual )

8 editions published between 2015 and 2016 in English and held by 167 WorldCat member libraries worldwide

After winning a Best Restaurant In The World award in 2010, 2011, 2012, and 2014, chef René Redzepi discusses his Copenhagen restaurant Noma and how his culinary philosophy has shaped its success
Ants on a shrimp( Visual )

3 editions published between 2016 and 2017 in English and held by 75 WorldCat member libraries worldwide

What happens when an acclaimed restaurant picks up and moves halfway across the world? Named for just one of the many surprising dishes that Ren ̌Redzepi serves at his esteemed Copenhagen. The film follows the chef and his team as they relocate to Japan to set up a five-week pop-up in Tokyo. But creating an all-new, fourteen-course menu foraged from local sources in an unfamiliar country presents unforeseen challenges, and may be a make-or-break moment for the risk-taking Redzepi₂s career
Het wildplukkookboek by Edwin Florès( Book )

1 edition published in 2014 in Dutch and held by 69 WorldCat member libraries worldwide

A work in progress by René Redzepi( Book )

3 editions published in 2013 in English and held by 65 WorldCat member libraries worldwide

"A Work in Progress is a collectible set of three beautifully designed books: a cookbook with 100 new recipes from Noma; a personal journal written by Redzepi in which he explores creativity, innovation, and the meaning of success; and a pocket book of candid, Instagram-style snapshots featuring the influential chef and his team."--
Ants on a shrimp : Noma Tokyo, the creation of fourteen dishes( Visual )

1 edition published in 2016 in English and held by 58 WorldCat member libraries worldwide

Follows René Redzepi and his staff as they temporarily close the world-renowned Noma restaurant in Copenhagen and relocate to Tokyo, with the challenge to develop and serve a locally-sourced 14-course meal at a 5-week pop-up restaurant in the Mandarin Oriental, Tokyo hotel
The noma guide to fermentation : including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables by René Redzepi( )

2 editions published in 2018 in English and held by 58 WorldCat member libraries worldwide

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 with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And--perhaps even more important--it shows how to use these game-changing pantry ingredients in more than 100 original recipes
Noma : time and place in Nordic cuisine by René Redzepi( Book )

6 editions published between 2010 and 2011 in English and Dutch and held by 23 WorldCat member libraries worldwide

Olafur Eliasson: Milk skin with grass. Rune Skyum-Nielsen: The perfect storm ; Portrait of a Nordic chef
La tacopedia : enciclopedia del taco by Alejandro Escalante( Book )

1 edition published in 2015 in Spanish and held by 22 WorldCat member libraries worldwide

A guide to the different taco traditions of Mexico includes interviews, maps, graphics, and recipes
Tsukiji wonderland = Tsukiji wanda rando( Visual )

3 editions published between 2016 and 2017 in Japanese and held by 21 WorldCat member libraries worldwide

Of all the seafaring nations, perhaps none has quite so close a relationship with seafood as Japan. Fish and shellfish forms what is considered the backbone of washoku, or Japanese cuisine. With an almost religious fervor, some of the country's best chefs come to Tokyo's Tsukiji neighborhood to visit the world's largest wholesale fish and seafood market to sample the latest tasty and exotic morsels, plucked from the sea that morning. Known as the "kitchen of Japan," the 80-year-old Tsukiji market offers more than 400 types of seafood, worth a total market price of about 1.5 billion yen, every day. In 2014, soon after it was announced that the cramped market would be moving to a larger site in Tokyo's Toyosu neighborhood, filmmaker Naotaro Endo began shooting to preserve this institution. For an entire year, documentary crews worked their way through the hundreds of overflowing stalls, focusing on the peak seasons for certain kinds of seafood, such as sanma (Pacific saury) in autumn and fugu (blowfish) in winter. Through interviews with vendors, plus commentary from food celebrities such as multi-Michelin-star chefs Jiro Ono and Rene Redzepi, Tsukiji Wonderland is a sumptuous feast for sushi lovers everywhere and a rare glimpse of Japan's ancient legacy before it's altered forever
You and I eat the same : on the countless ways food and cooking connect us to one another by Chris Ying( )

3 editions published in 2018 in English and held by 19 WorldCat member libraries worldwide

MAD Dispatches: Furthering Our Ideas About Food Good food is the common ground shared by all of us, and immigration is fundamental to good food. In eighteen thoughtful and engaging essays and stories, You and I Eat the Same explores the ways in which cooking and eating connect us across cultural and political borders, making the case that we should think about cuisine as a collective human effort in which we all benefit from the movement of people, ingredients, and ideas. An awful lot of attention is paid to the differences and distinctions between us, especially when it comes to food. But the truth is that food is that rare thing that connects all people, slipping past real and imaginary barriers to unify humanity through deliciousness. Don't believe it' Read on to discover more about the subtle (and not so subtle) bonds created by the ways we eat. Everybody Wraps Meat in Flatbread: From tacos to dosas to pancakes, bundling meat in an edible wrapper is a global practice. Much Depends on How You Hold Your Fork: A visit with cultural historian Margaret Visser reveals that there are more similarities between cannibalism and haute cuisine than you might think. Fried Chicken Is Common Ground: We all share the pleasure of eating crunchy fried birds. Shouldn't we share the implications as well' If It Does Well Here, It Belongs Here: Chef Rene Redzepi champions the culinary value of leaving your comfort zone. There Is No Such Thing as a Nonethnic Restaurant: Exploring the American fascination with "ethnic" restaurants (and whether a nonethnic cuisine even exists). Coffee Saves Lives: Arthur Karuletwa recounts the remarkable path he took from Rwanda to Seattle and back again
Noma recipes by René Redzepi( Book )

1 edition published in 2013 in English and held by 14 WorldCat member libraries worldwide

"A Work in Progress is a collectible set of three beautifully designed books: a cookbook with 100 new recipes from Noma; a personal journal written by Redzepi in which he explores creativity, innovation, and the meaning of success; and a pocket book of candid, Instagram-style snapshots featuring the influential chef and his team."--
Noma [Zeit und Ort in der nordischen Küche] by René Redzepi( Book )

5 editions published between 2006 and 2015 in 4 languages and held by 14 WorldCat member libraries worldwide

Downtime : deliciousness at home by Nadine Levy Redzepi( )

2 editions published in 2017 in English and held by 11 WorldCat member libraries worldwide

"Inspired by her own childhood and life-long love of food, Nadine has created a personal and inspiring notebook of recipes that bring her family together around the kitchen table. Nadine talks you step-by-step through each recipe with warmth, encouragement and detailed instructions so that home cooking always feels relaxed and enjoyable and the kitchen becomes the heart of every home. Downtime is the wonderful, simple food that Nadine and the Redzepi family share."--
Noma : le temps et l'espace dans la cuisine nordique by René Redzepi( Book )

2 editions published in 2011 in French and held by 8 WorldCat member libraries worldwide

Tacopedia by Déborah Holtz( Book )

1 edition published in 2015 in English and held by 7 WorldCat member libraries worldwide

A guide to the different taco traditions of Mexico includes interviews, maps, graphics, and recipes
Noma: a work in progress - recepten, dagboek en snapshots van René Redzepi by René Redzepi( Book )

1 edition published in 2014 in Dutch and held by 6 WorldCat member libraries worldwide

Noma : nordisk mad by René Redzepi( Book )

4 editions published between 2006 and 2007 in Danish and held by 6 WorldCat member libraries worldwide

A work in progress : Noma recipes by René Redzepi( Book )

2 editions published in 2013 in English and held by 3 WorldCat member libraries worldwide

"A Work in Progress is a set of three books: a cookbook with 100 new recipes from Noma; a personal journal written by Redzepi in which he explores creativity, innovation, and the meaning of success; and a pocket book of candid, Instagram-style snapshots featuring the influential chef and his team"--Publisher's description
 
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Audience level: 0.34 (from 0.21 for The Noma g ... to 1.00 for A work in ...)

Noma : time and place in Nordic cuisine
Covers
Noma : time and place in Nordic cuisine
Alternative Names
René Redzepi cuoco danese

René Redzepi dänischer Koch

René Redzepi Danish chef

René Redzepi restaurateur uit Denemarken

René Rexhepi

Ρενέ Ρετζέπι Δανός σεφ

Рене Реџепи

レゼピ, レネ

レネ・レゼピ

雷勒·雷哲度

Languages