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A Work in Progress
A Journal
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Format: Hardback
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A Work in Progress
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A Work in Progress
The world-famous chef René Redzepi's intimate first-hand account of a year in the life of his renowned restaurant, noma
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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
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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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