Behind the scenes at Copenhagen's Noma restaurant

Noma wins Best Restaurant in the World for the second year running

Now in its 10th year, the San Pellegrino World's 50 Best Restaurant Awards placed Copenhagen restaurant Noma best in the world

The San Pellegrino World's 50 Best Restaurants Awards were announced last night at London's Guildhall. Phaidon.com is delighted to announce yet another accolade for two Michelin star Copenhagen restaurant Noma to add to its impressive list of awards and honours; for the second year running Noma is officially the Best Restaurant in the World, which proves yet again that head chef René Redzepi has one of the most distinctive and unrivaled approaches to cookery in the world. This award further highlights why the book _Noma: Time and Place in Nordic Cuisine _is the definitive guide to exploring the restaurant.

The Awards were attended by the world's most prestigious chefs, restauranteurs, food critics and gastronomes, and were decided by an academy of over 800 experts from the international restaurant industry. They recognise and honour exceptional innovation, unique dining experiences and the best gastronomic creations.

Redzepi's culinary philosophy champions locally sourced and sustainable produce from the Nordic region. Having been credited with reinventig Nordic cuisine, his imaginative creations reflect the atmosphere and natural gifts of the Danish landscape. Redzepi always combines his seasonal ingredients with a creative twist, making Noma a restaurant quite unlike any other in the world.

Noma was officially named the Best Restaurant in the World in 2010, knocking five times winner elBulli into second place. Ferran Adrià, head chef and genius of elBulli, will close the restaurant in July this year and will re-open it as the elBulli Foundation in 2014. (You can watch a video with Ferran Adrià talking more about the Foundation with his biographer Colman Andrews, and read his English biography: Reinventing Food).

Both Redzepi and Adrià have selected their choice of the ten most exciting chefs working today in the book Coco. Follow the link to find out how Phaidon's Coco chefs placed in this year's World's Best Restaurants Awards.

For more information please visit the San Pellegrino World's 50 Best Restaurants.

Noma: Time and Place in Nordic CuisineRené Redzepi

Price AUD$100.00 Price CAD$89.95 Price £49.95 Price T69.95 Price USD$69.95 Price €59.95

René Redzepi has been widely credited with re-inventing Nordic cuisine. His Copenhagen restaurant, Noma, was recognized as the third best in the world by the San Pellegrino World’s 50 Best Restaurant awards in 2009 and received the unique ‘Chef’s Choice’ award at the same ceremony. Redzepi operates at the cutting edge of gourmet cuisine, combining an unrelenting creativity and a remarkable level of craftsmanship with an inimitable and innate knowledge of the produce of his Nordic terroir.

At Noma, which Redzepi created from a derelict 18 th Century warehouse in 2003 after previously working at both elBulli and The French Laundry, diners are served exquisite concoctions, such as ‘Newly-Ploughed Potato Field’ or ‘The snowman from Jukkasjärvi’, all painstakingly constructed to express there amazing array of Nordic ingredients. Redzepi’s fascination with giving his diners a real taste of their food’s environment extends to serving dishes upon pebbles found in the same fields as his produce. His search for ingredients involves foraging amongst local fields for wild produce, sourcing horse-mussels from the Faroe Islands and the purest possible water from Greenland. Redzepi has heightened the culinary themes of seasonal and regionally sourced, sustainable ingredients to an exquisite level, and in doing so has created an utterly delicious cuisine.

Noma is an unprecedented opportunity to learn about Redzepi and Noma’s history and philosophy, the sourcing of ingredients, the experimentation behind the dishes and the cultural significance of dining at Noma. Accompanying this insight into Redzepi’s world will be over 90 of Redzepi’s recipes, by far the most comprehensive collection ever published. The book will also feature a series of specially commissioned photographs, illustrating the food and atmosphere of Noma, as well as the Nordic environment that lies at the heart of Redzepi’s cuisine. Specifications:

Format: Hardback
Size: 290 × 250 mm (11 3/8 × 9 7/8 in)
Pages: 368 pp
Illustrations: 200 illustrations
ISBN: 9780714859033

René Redzepi is head chef and owner of Noma restaurant in Copenhagen, where he creates his inventive take on Nordic cuisine with a distinctive emphasis on regional specialities. He is widely recognized as one of the world’s most influential chefs.

"Yesterday Dana pondered whether it's OK for a cookbook to be so pretty and so impressive that you're afraid to bring it into the kitchen. Noma is one book that might fall into that category. In fact, I would guard it with my life from kitchen stains!"—thekitchn.com

"Rene is a master locavore - the most intense and ingenious I've ever met."—Vogue

"The hottest topic in the food world. While Noma is all about Nordic cuisine, its philosophy is about the cuisine of wherever you are."—Kitchen Daily

"A gorgeous cookbook... Spectacular. Noma is going to influence another generation of cooks."—The Atlantic

"Outstanding photographs that give a real feel for the location."—BBC Good Food magazine

"Evocative and informative... Leaves you hungry for another visit."—Time Out

"One of the most idiosyncratic food books... Jaw-dropping photography... Mouth-watering."—The Independent on Sunday

"A vast, beautiful, intensely reflective and philosophical tome full of recipes."—The Times Saturday magazine

"Part man, part mushroom, all genius, Mr Redzepi is a true original."—The Independent

"Noma is the most important cookbook of the year."—The Wall Street Journal

"Noma is an international sensation."—The New York Times

"The most innovative and beautiful cookbook of the year."—Washington Post

"Since René Redzepi's legendary Copenhagen restaurant Noma closed last year, this 2010 cookbook is kind of a collector's item."—New York Magazine Online