Renã© Redzepi: A Work In Progress

Hardcover | November 11, 2013

byRenã© Redzepi

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Winner of the 2014 James Beard Award for Photography

In 2010, Chef René Redzepi publishedNoma: Time and Place in Nordic Cuisine, hailed byThe Wall Street Journalas "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 four times.

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 Rene 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 Progressoffers 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.

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From the Publisher

Winner of the 2014 James Beard Award for PhotographyIn 2010, Chef René Redzepi publishedNoma: Time and Place in Nordic Cuisine, hailed byThe Wall Street Journalas "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 four times.Now Rez...

René Redzepi is one of the most influential chefs on the international gastronomic scene. He is head chef and majority owner of the 2-star Michelin restaurant Noma in Copenhagen, which specializes in Nordic cuisine and sources ingredients exclusively from Scandinavia. Classically trained, Redzepi began his culinary career at Copenhagen's Restaurant Pierre André, eventually moving onto El Bulli, The French Laundry, an...

other books by Renã© Redzepi

Noma: Time And Place In Nordic Cuisine
Noma: Time And Place In Nordic Cuisine

Hardcover|Oct 4 2010

$47.02 online$59.95list price(save 21%)
Format:HardcoverDimensions:11.62 × 9.62 × 2 inPublished:November 11, 2013Publisher:Phaidon PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0714866911

ISBN - 13:9780714866918

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