Tag: René Redzepi

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René Redzepi Roasts A Chicken At Home Or What Happens When I Don’t Turn Celsius Into Fahrenheit.

He’s one of the foremost chefs in the world.  His restaurant Noma is regularly voted the best in the world.  He’s the father of foraging.  And I don’t have near his knowledge, skill or kitchen.  I don’t have hare bones, reindeer lichen or a wild grey duck.  I can’t vacuum-pack, dehydrate, sculpt fake mussel shells. … Continue reading René Redzepi Roasts A Chicken At Home Or What Happens When I Don’t Turn Celsius Into Fahrenheit.

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Off The Menu

I’ve begun to read René Redzepi’s Work in Progress: Journal, Recipes and Snapshots.  One thing true about the Great Forager is his abundant use of flowers:  “A Light Stew of Broad Beans and Flowers,” “Spicy and Sweet Cucumber and Pickled Elderflowers,” “A Plateful of Flowers and Some Vinaigrette.”  His titles read like poems–“Steamed Dandelion Leaves and … Continue reading Off The Menu