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Phaidon Press
November 2013
On Sale: November 11, 2013
ISBN: 0714866911
EAN: 9780714866918
Hardcover
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Cookbooks | Non-Fiction Cooking / Food
In 2010, Chef René 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 René 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.
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