René Redzepi is widely credited with reshaping modern gastronomy. In his influential cookbook, Noma: Time and Place in Nordic Cuisine (Phaidon, 2010), the Danish chef describes his philosophy and process through more than 90 recipes. Specially commissioned photography depicts his dishes and the landscapes where he gathered ingredients. Redzepi founded and headed Noma for 23 years, fusing fierce creativity, exacting craft, radical foraging, and his expertise of Nordic terroir. With pop-ups across the globe, it was ranked Best Restaurant in the World five times and once held three Michelin stars.