René Redzepi: A Work in Progress

René Redzepi: A Work in Progress

Notes on Food, Cooking and Creativity

by Rene Redzepi

Hardback Publication Date: 01/11/2013

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How do you achieve greater creativity at the world’s best restaurant?

René Redzepi committed to writing a journal for an entire year to reflect on this question and the result is A Work in Progress: Notes on Food, Cooking and Creativity.

Three books in one, a journal, recipe book and flick book, A Work in Progress recounts the day-to-day life at Noma from the trials of developing new dishes to the successes that come with winning the 50 Best Restaurant award.

While the journal is the book’s heart, it is supported by the recipe book containing 100 brand new recipes and the flick book of 200 candid images which provide a stunning, and often humorous, insight into the inner workings of the restaurant and it’s talented team of chefs.

Reflective, insightful and compelling, René interweaves observations on creativity, collaboration and ambition making A Work in Progress of interest to food lovers and general readers alike.

ISBN:
9780714866918
9780714866918
Category:
General cookery & recipes
Format:
Hardback
Publication Date:
01-11-2013
Language:
English
Publisher:
Phaidon Press Ltd
Country of origin:
United Kingdom
Pages:
648
Dimensions (mm):
301x245x52mm
Weight:
2.01kg
Rene Redzepi

René Redzepi (b. 1978) is head chef of Noma restaurant in Copenhagen, where he creates his inventive take on Nordic cuisine with a distinctive emphasis on regional specialities.

He is widely recognized as one of the world’s most influential chefs and Noma has taken the number one spot in the World’s 50 Best Restaurants Awards in 2010, 2011 and 2012.

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