Noma co-founder to publish The Nordic Kitchen

Noma co-founder to publish The Nordic Kitchen

Mitchell Beazley, part of the Octopus Publishing Group, has acquired a cookbook from Claus Meyer, co-founder of the Noma restaurant.

The book will be entitled The Nordic Kitchen: One Year of Family Cooking and will focus on accessible Nordic family cooking. Denise Bates, group publishing director at Octopus Publishing Group, acquired world rights excluding Denmark directly from Meyer.

The Nordic Kitchen will be published as a hardback in April 2016, priced £25, and will comprise 350 “easy-going, accessible dishes ideal for family life”. It will be divided into four "seasonal" chapters with an emphasis on getting the most from food and flavours in season. There will also be features on food from the wild, including chanterelles, dandelions and blackberries.

Credited with inspiring a generation to “rediscover local Nordic produce”, Meyer has been a ‘gastronomic entrepreneur’ for over 30 years and is notably the co-founder of celebrated restaurant Noma in Copenhagen and the founder for restaurant GUSTU in Bolivia. In addition to his numerous companies, employing more than 800 staff, he is an affiliated professor at Copenhagen Business School and a Social Impact Fellow at the University of California, Berkeley Haas School of Business. He is also co-founder of the Melting Pot Foundation. In spring 2016 he will steer the opening of a Nordic-themed food hall and Nordic ‘brasserie’ in Grand Central Terminal in Manhattan.

Bates said: "Claus Meyer has been hugely instrumental in helping Nordic food achieve the excellent status it now enjoys. It’s particularly thrilling that in this book he translates that ethos into delicious, and do-able, home cooking and shares his own personal family recipes."

Meyer added: “A great cuisine is defined as much by its family food as by its fine dining achievements. I am convinced that some of the recipes in this book have the capacity to spread joy and open up new culinary avenues for food lovers just like Mediterranean and Asian cuisines have done.”