Journal, Recipes and Snapshots
An unprecedented insight into the inner workings of restaurant Noma and its highly creative team of chefs
WORK IN PROGRESS: LOOK INSIDE
René Redzepi committed to writing a journal for an entire year to reflect on this question and the result is A Work in Progress: Notes on Food, Cooking and Creativity.
Three books in one, a journal, recipe book and flick book, A Work in Progress recounts the day-to-day life at Noma – from the trials of developing new dishes to the successes that come with winning the 50 Best Restaurant award. While the journal is the book’s heart, it is supported by the recipe book containing 100 brand new recipes and the flick book of 200 candid images which provide a stunning, and often humorous, insight into the inner workings of the restaurant and it’s talented team of chefs.
Reflective, insightful and compelling, René interweaves observations on creativity, collaboration and ambition making A Work in Progress of interest to food lovers and general readers alike.
Format: Hardback and Paperback
Size: 220 x 267 mm (11 x 9 1/8 in)
Pages: 648 pp
Illustrations: 300 colour illustrations
The perfect package... Gorgeous recipes, candid snapshots, and a year's worth of journal entries are what you get in Rene Redzepi's latest... But that's not our favorite thing about the Noma chef's three-volume set. The package design - three monochromatic and straight-up minimalist covers, all held together by a color-coordinated rubber band - makes this title (and all of its parts) a must for any collection.
– Bon Appétit
There's no doubting [Redzepi's] genius... a profound insight into how he conceives his dishes... the [recipe] selection here contains some of Noma’s key naturalistic techniques and will therefore be of interest to many chefs cooking at a high level… a rare glimpse into one of the world's most influential kitchens.
René Redzepi (b. 1978) is head chef of Noma restaurant in Copenhagen, where he creates his inventive take on Nordic cuisine with a distinctive emphasis on regional specialities. He is widely recognized as one of the world’s most influential chefs and Noma has taken the number one spot in the World’s 50 Best Restaurants Awards in 2010, 2011 and 2012.
RENÉ REDZEPI: WORK IN PROGRESS