|
gptkbp:instance_of
|
gptkb:book
|
|
gptkbp:author
|
gptkb:René_Redzepi
|
|
gptkbp:awards
|
gptkb:James_Beard_Award
Best Restaurant in the World
|
|
gptkbp:cooking_method
|
gptkb:modernist_cuisine
fine dining
experimental cuisine
|
|
gptkbp:cultural_significance
|
Nordic culinary movement
|
|
gptkbp:famous_dish
|
seafood dishes
vegetable dishes
foraged ingredients
fermented dishes
|
|
gptkbp:focus
|
Nordic cuisine
|
|
gptkbp:genre
|
gptkb:cooking
|
|
gptkbp:impact
|
culinary tourism
food innovation
food sustainability
restaurant industry
|
|
gptkbp:influences
|
seasonality
local ingredients
|
|
gptkbp:influential_chef
|
gptkb:René_Redzepi
Klaus Meyer
|
|
gptkbp:inspiration
|
gptkb:tradition
nature
|
|
gptkbp:language
|
English
|
|
gptkbp:notable_feature
|
gptkb:illustrations
gptkb:photography
recipes
essays
|
|
gptkbp:published_year
|
gptkb:2017
|
|
gptkbp:publisher
|
gptkb:Phaidon_Press
|
|
gptkbp:restaurant
|
gptkb:Copenhagen
local sourcing
foraging
fine dining restaurant
seasonal menu
|
|
gptkbp:target_audience
|
general public
chefs
food enthusiasts
culinary students
|
|
gptkbp:bfsParent
|
gptkb:René_Redzepi
|
|
gptkbp:bfsLayer
|
6
|