Gretel created the editorial design for 'Noma 2.0: Vegetable, Forest, Ocean,' a publication celebrating two decades of innovation at the world-renowned restaurant. The book mirrors the dining experience through detailed photography, storytelling, and contributions from key collaborators, capturing Noma’s spirit of creativity and collaboration.
Atelier Dyakova designed the book 'The Noma Guide to Fermentation' for chefs René Redzepi and David Zilber, translating complex culinary science into an accessible visual form. The design balances clarity and warmth, featuring abstract illustrations by Paula Troxler that bring the technical subject of fermentation to life.