{"title":"René Redzepi","description":"","products":[{"product_id":"a-work-in-progress-a-journal","title":"A Work in Progress: A Journal","description":"\u003cp\u003e\u003cstrong\u003eThe world-famous chef René Redzepi's intimate first-hand account of a year in the life of his renowned restaurant, noma\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003cem\u003eA Work in Progress: A Journal\u003c\/em\u003e is a highly personal document of the creative processes at noma and the challenges faced by its chefs over a twelve-month period in an unspecified year of the restaurant's history. After a month of vacation, Redzepi made a resolution to keep a journal and to dedicate a year to the creativity and well-being at noma. The result is an unusually candid, and often humorous, insight into the inner workings of one of the food world's most creative minds. 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Redzepi operates at the cutting edge of gourmet cuisine, combining an unrelenting creativity and a remarkable level of craftsmanship with an inimitable and innate knowledge of the produce of his Nordic \u003ci\u003eterroir\u003c\/i\u003e.\u003c\/p\u003e\n\u003cp\u003eAt Noma, which Redzepi created from a derelict 18 th  Century warehouse in 2003 after previously working at both elBulli and The French Laundry, diners are served exquisite concoctions, such as ‘Newly-Ploughed Potato Field’ or ‘The snowman from Jukkasjärvi’, all painstakingly constructed to express there amazing array of Nordic ingredients. Redzepi’s fascination with giving his diners a real taste of their food’s environment extends to serving dishes upon pebbles found in the same fields as his produce. His search for ingredients involves foraging amongst local fields for wild produce, sourcing horse-mussels from the Faroe Islands and the purest possible water from Greenland. 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