Downtime

August 7, 2017
As wife of the chef and cofounder of Copenhagen’s famous Noma (where she is the booking manager), Redzepi cooks at home for her three daughters and also regularly for world-famous chefs. And while she gamely attempts to share her cozy hygge style of meal preparation with readers, these recipes (loosely divided into starters, mains, and desserts) are far from simple. A gorgeous pan of roasted ratatouille to be served over orzo pasta calls for standing alternating thin vegetable slices on end in a baking dish. A dessert that arranges crispy and soft meringue and egg yolks soaked in a sugar syrup to resemble a fried egg is challenging. Included in the recipes are Mexican-inspired beans and potatoes, chicken broth with ginger- and soy-sauce-tinged eggs, and brownies under a scattering of salt. Danish dishes, such as chicken livers on sturdy sourdough rye, also crop up. Instructions are thorough (down to peeling garlic) and suggestions for expanding on the master recipes frequently appear under the condescending title “Congratulations: You Can Make...”). Redzepi’s recollection of meeting her husband at work when she was 19 and of her early years as the daughter of a pair of buskers are sweet but not quite enough to distinguish what is ultimately one upbeat home cook’s collection of what she defines as “comfort food.”

October 15, 2017
This collection of recipes envisions casual home cooking through a fine-dining lens: each dish is prepared with high-quality ingredients, good technique, and attention to detail. It's a natural approach for Redzepi, who is married to chef Rene Redzepi of Copenhagen's world-famous Noma. Readers will find the author's take on familiar dishes, from roast chicken to apple tart, as well as her inspired creations, like Jerusalem-artichoke-and-almond soup or toasted quinoa salad with Indian-spiced onions. Recipes also show the influence of Redzepi's Danish heritage (sauteed chicken livers on rye toast) and her family's travels (Japanese omelet with sticky rice). At times, dishes do seem out of reach, but it's worth a closer read. Though instructions are detailed down to the knifework and run long, they're uncomplicated. Some recipes require special or expensive ingredients, like beef demi-glace or jarred truffles, but are for big-deal meals. Overall, especially with Redzepi's generous and unpretentious voice, the book aims for an everyday elegance geared to a conscientious home cook.(Reprinted with permission of Booklist, copyright 2017, American Library Association.)