A Work in Progress: A Work in Progress

A Work in Progress: A Work in Progress

In 2010, Chef RenÂ© Redzepi published Noma: Time and Place in Nordic Cuisine, hailed by The Wall Street Journal as "the most important cookbook of the year." Since then, Redzepi has become one of the world's most influential chefs, with his famed restaurant Noma claiming the number one spot at the World's 50 Best Restaurants awards three years in a row.

Now Rezepi has created a fascinating and innovative new three-book collection: A Work in Progress: Journal, Recipes and Snapshots. It includes a personal journal written by RenÂ© himself over a full year in which he explores creativity, innovation, and the meaning and challenges of success; a beautiful cookbook with 100 brand new recipes from Noma; and a pocket book of candid Instagram-style snapshots taken by the restaurant staff behind the scenes and at its annual MAD Food Symposium.

The cookbook is organized in a calendar year format with each month featuring an assortment of seasonal dishes, such as Icy Sloe Berries and Brown Cheese Ganache; Trash Cooking with Leeks; Oxtail and Blueberries; Fresh Tender Squid and Whitecurrent Broth; and Spicy and Sweet Cucumber and Pickled Elderflowers. The book also features an introduction from the Denmark-born Lars Ulrich of Metallica.

A Work in Progress offers an unprecedented and honest look inside the mind of a chef who is at the top of today's international gastronomic scene. Reflective, insightful, and compelling, Redzepi's trailblazing new book is sure to be of interest to food lovers and general readers alike.
Country USA
Brand Phaidon Press
Manufacturer Phaidon Press
Binding Hardcover
ItemPartNumber 9780714866918
ReleaseDate 2013-11-11
UnitCount 1
EANs 9780714866918

Country	USA
Brand	Phaidon Press
Manufacturer	Phaidon Press
Binding	Hardcover
ItemPartNumber	9780714866918
ReleaseDate	2013-11-11
UnitCount	1
EANs	9780714866918

A Work in Progress: A Work in Progress

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