Noma chef René Redzepi getting into the publishing game. The chef is teaming up with publisher Artisan to launch Foundations of Flavour, a series of three new Noma cookbooks focused on the specific techniques that have made the Copenhagen restaurant one of the best in the world, and biannual publication Dispatches, which will further the message of Redzepi’s social consciousness nonprofit MAD.
The first cookbook to come from the partnership, Foundations of Flavour: The Noma Guide to Fermentation, will publish in October 2018. Redzepi is writing the book with David Zilber, Noma’s director of fermentation, to “inspire people to explore the possibilities of fermentation at home,” he says in the press release. The next two in the series have yet to be announced, but will highlight the practices the chef and forager brought to the forefront of fine dining at Noma.
The first volume of Dispatches, edited by Lucky Peach cofounder Chris Ying, debuts September 2018. At Redzepi’s annual MAD Symposium, chefs and industry leaders gather to discuss the future of food. Dispatches will include contributions from Redzepi and “writers and thought leaders” to make those discussions available to everyone. “We hope to nurture ideas and inspire action that will push forward our trade, our communities, and the world at large,” Redzepi says of the publication.
The partnership with Artisan marks a departure for Redzepi, who has published two James Beard Award-winning cookbooks with Phaidon: Noma: Time and Place in Nordic Cuisine and René Redzepi: A Work in Progress. Both offered comprehensive looks at Noma, the restaurant, rather than the technique focus expected from Foundations of Flavour.
Redzepi closed Noma earlier this year with plans to reopen this year in a space with an urban farm. Noma 2.0 is currently on track to debut early 2018 and guests can make reservations as soon as November 16, according to a recent update on the Noma website. Redzepi has also revealed a bit more about the restaurant’s format, which he says, will “work even more closely with seasonality.” The first menu, the chef announced earlier this month, will focus on “the ocean.”
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