About this item
In this book, Claus Meyer brings the ethos that built Noma into the world's best restaurant into the home with easy-going, accessible dishes that will fit seamlessly into family life. The book is divided into four seasonal chapters so that you can get the most from the food and flavors in season. There are also features on food from the wild, including chanterelles, dandelions and blackberries.With recipes including Creamy Root Vegetable Soup with Crispy Bacon, Braised Pork Cheeks with Beer and Plum Vinegar, Pan-fried Mullet with Cucumber and Peas in Dill Butter and Rhubarb Cake you can bring the delicious flavors of the Nordic countries into your own kitchen.
About the Author
Meyer is a restaurateur and culinary entrepreneur. He is the initiator of the New Nordic Cuisine Movement, co-founder the Nordic Food Lab and of noma, rated the world's best restaurant four times on the World's 50 Best Restaurant list. He has hosted several Danish and international TV cooking shows and written 34 cookbooks. In spring of 2016, he will release a new cookbook in the US and UK titled "The Nordic Kitchen - One year of family cooking".
Meyer co-owns several restaurants, including Studio in Copenhagen, which received a Michelin star just four months after opening, as well as several bakeries, delis, a catering business, an orchard, a vinegar factory, a coffee roastery as well as a cooking school for kids and adults.
In the spring 2016, he will establish a food hall and restaurant at Grand Central Terminal, bringing culinary concepts, flavors and ideas rooted in the history and the landscapes of the Nordic countries to the City of New York.
Believing in food as a driver for social change, Meyer established the Melting Pot Foundation in 2010. The organization runs a cooking school project in Danish prisons, using cooking and deliciousness as instruments to motivate incarcerated people to live a life without crime. In 2013, Melting Pot established a cooking school in La Paz, Bolivia, providing culinary education to impoverished Bolivians, also serving as a gourmet restaurant, Gustu, was voted 17th best in Latin America on the Latin America's 50 Best Restaurants list. In collaboration with the Dutch NGO Icco, Melting Pot also runs 14 micro cafeterias and cooking schools in the slums of La Paz and Bogota, Colombia.
In the summer of 2016 the Melting Pot Foundation will initiate a social project in Brownsville, East New York, establishing a culinary school, cafeteria, bakery and community center, serving the local community, with the goal of engaging at-risk youth and striving to make an impact in the community beyond the walls of the physical premises.
Meyer is an associate professor at the Department of Food Science at the University of Copenhagen as well as an adjunct professor at the Institute for Corporate Social Responsibility at the Copenhagen Business School. In 2015, he was appointed "Social Impact Fellow" at the Hass School of Business, University of California, Berkeley.
