A Work in Progress
A Journal
$70.67
- Hardcover
224 pages
- Release Date
4 February 2019
Summary
The world-famous chef René Redzepi’s intimate first-hand account of a year in the life of his renowned restaurant, noma
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 r…
Book Details
| ISBN-13: | 9780714877549 |
|---|---|
| ISBN-10: | 0714877549 |
| Author: | Rene Redzepi |
| Publisher: | Phaidon Press Ltd |
| Imprint: | Phaidon Press Ltd |
| Format: | Hardcover |
| Number of Pages: | 224 |
| Release Date: | 4 February 2019 |
| Weight: | 625g |
| Dimensions: | 220mm x 156mm x 26mm |
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What They're Saying
Critics Review
Praise for A Work in Progress: “Perfectly capture[s] Ren
Praise for A Work in Progress:
“Perfectly capture[s] Ren Redzepi’s gastronomic vision.”–Alice Waters
“Ren Redzepi is, without a doubt, the most influential, provocative, and important chef in the world.”–Anthony Bourdain
“A thought-provoking, and immensely pleasurable read.”–Daniel Barber
“An intimate look at what Redzepi does, how he does it, and what it means to do it.”–Food & Wine
About The Author
Rene Redzepi
Rene Redzepi became head chef and co-founder of noma in 2003. Since then he has become one of his generation’s most respected chefs with noma winning the Best Restaurant in the World award four times and himself being honoured in Time’s 100 Most Influential People. After relocating his entire team to open noma pop-up residencies in Tokyo, Japan (2015), Sydney, Australia (2016) and Tulum, Mexico (2017), Redzepi returned to Denmark to reopen noma in February 2018, having closed the restaurant in its original home on Copenhagen harbor twelve months earlier. Redzepi also established the not-for-profit MAD Symposium in 2011 to galvanize the creative potential of the global cooking community.
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