A Work in Progress

Name: A Work in Progress
Brand: Hachette Australia
SKU: 9780714877549
Price: 44.95 NZD
Availability: OutOfStock

A Journal

By René Redzepi

0.0 (0 reviews)

4.53

( 389 ratings, 30 reviews)

Summary

A Work in Progress by René Redzepi is a captivating behind-the-scenes glimpse into the world of one of the most acclaimed chefs. It chronicles Redzepi's journey and daily experiences in his renowned restaurant, offering insight into his creative processes, challenges, and the innovation in gastronomy. Packed with striking photography and diary-like entries, it reflects his devotion to revolutionising culinary art.
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Format: Hardback

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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

You might enjoy this book if you appreciate a unique exploration of gastronomy offered by a world-renowned chef. It provides insight into the creative process behind a legendary restaurant, blending personal reflections with culinary innovation, making it perfect for food enthusiasts and those curious about the art of modern cooking.

The world-famous chef René Redzepi's intimate first-hand account of a year in the life of his renowned restaurant, noma

Description

A Work in Progress: A Journal 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. Originally featured in the bestselling A Work in Progress, first published in 2013.

Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?

A Work in Progress by René Redzepi offers an insightful glimpse into the mind of the head chef at Noma, balancing introspection with the highs and lows of running a world-renowned restaurant. The book includes humour and a sense of team spirit, concluding with twenty intriguing recipes accompanied by stunning photography. It is both a personal journal and a culinary guide, featuring a year's worth of experiences at the acclaimed restaurant.

Book Details

INFORMATION

ISBN: 9780714877549

Publisher: Phaidon Press Ltd

Format: Hardback

Date Published: 31 January 2019

Country: United Kingdom

Imprint: Phaidon Press Ltd

Audience: General / adult

DIMENSIONS

Spine width: 26.0mm

Width: 156.0mm

Height: 220.0mm

Weight: 625g

Pages: 224

Collections

Cook Books & Recipes Cooking & Food Non-Fiction René Redzepi

About the Author

Rene Redzepi is widely recognized as one of the world's most in?uential chefs. After closing his world-renowned Copenhagen restaurant Noma in 2017 - where he created his inventive take on Nordic cuisine with a distinctive emphasis on regional specialities - he recently opened Noma 2.0. Redzepi also established the not-for-pro?t MAD symposium in 2011 to galvanize the creative potential of the global cooking community.

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