Cooking / Lifestyle

by Nadine Levy Redzepi
October 2017 – Avery

Nadine Levy Redzepi is immersed in food. She loves it, lives it, cooks it, she even married it.

She and her husband, René Redzepi (of noma) have made the crucial decision to make food and mealtime the most important aspect of their family life. As parents, their philosophy is simple: children and adults are happier when they’ve eaten delicious, sustaining food. In DOWNTIME, Nadine reveals the collaborations (a wives vs chefs cookoff), special requests (lasagna for a playdate), ingredients (almonds just fallen from a tree), and recipes (Frankie’s eggplant parm from Brooklyn) that inspire her to cook and sit down to a homemade dinner with her family every day.

Her food is beautiful and delicious, and the recipes are elegantly simple. DOWNTIME will be a reflection of Nadine’s modern and clean aesthetic mixed with her driving purpose in life: bring families together over food. DOWNTIME will inspire you to consider meal time precious, to look up from the table and see plates of lovingly made food and your loved ones sharing it with you.

Nadine Levy Redzepi was born in Portugal in 1985 and moved to Denmark in 1990. She started working front of house at restaurant noma while finishing school in Copenhagen in 2005 where she met Rene Redzepi. They were married in 2009 and now have 3 children. Nadine has worked as booking manager at noma for the last 6 years whilst caring for the children and cooking every day.


Chronique d’Elvira Masson dans « On va déguster » sur France Inter

one of BuzzFeed’s favorite cookbooks of 2017

one of Esquire’s ‘Favorite Cookbooks of 2017’

“Anyone suspecting that Downtime might include recipes calling for ingredients foraged along the seashore, specialized ferments or any of the other innovations Noma has become famous for will discover a more accessible approach, a collection designed for the kitchen counter. In the book, Redzepi exhibits a range of influences, from her early experiences at her family’s modest home in southern Portugal, where she made a mess with her hands devouring whole tomatoes, to her travels around the world. There is room for fried gyoza, a favorite snack when the family lived in Tokyo during Noma’s Japan residency; her mother’s chicken curry; an appetizer of white asparagus with truffle sauce, inspired by a more elaborate version served at chef Alain Ducasse’s Le Louis XV, in Monaco; a homespun take on the Yucatán stew the Redzepis like to eat while vacationing in Mexico; Portuguese pork chops and rice; dishes with a clear Scandinavian bent, like cold shrimp in horseradish cream; and a fried chicken that is credited to the author’s American godfather. “When you’re at home, who’s to say you can’t mix an Italian idea with a Spanish one?” Redzepi asks. “You can do anything you want.”” — The Wall Street Journal