What are the great food towns of the world? New York? Paris? Milan? How many of you named Copenhagen? Maybe its time has come. According to the Wikipedia listing the name is a contraction of two words "nordisk" (Nordic) and "mad" (food). I like the fact that food is mad. Maybe the chef is also mad. Maybe you have to be mad to have on your menu a dish called radishes in edible soil. René Redzepi is 32. He worked in a couple of serious kitchens - The French Laundry in the Napa Valley and El Bulli in Spain. He now owns what Restaurant magazine named the best restaurant in the world in 2010. This is a beautiful cookbook. It breaks with tradition by seducing the reader with photos of food, produce and places up front and gathers the recipes in the back. For those of us with lots of cookbooks, this comes as a breath of fresh air. Quite cold fresh air. With so much of a our food based on French, Italian, Chinese, Thai, Vietnamese and Mexican traditions, a cookbook with a strong Scandinavian influence introduces new ingredients and new ways of preparing food.
Here is the current lunch menu -
Dried scallops and watercress
Biodynamic cereals and beech nut
Oyster and the sea
‘Læsø’ onion
Onion cress and thyme
The hen and the egg
Deer and wild thyme
Red beets and red fruits
Hay and chamomile
Sorrel and wild herbs
“Gammel dansk”
Milk and woodsorrel
Buy the cookbook. Try a few recipes.
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