A Work in Progress by Ren Redzepi
The world-famous chef Rene Redzepi's intimate first-hand account of a year in the life of his renowned restaurant, noma"Insightful.. The creative workings inside the head chef's mind to the highs and lows that came with running a restaurant with such a huge amount of expectation riding on it... A journal peppered with humour and the warmth of team spirit. However, it's not all self-reflection. Fans will also get the chance to roll up their sleeves and cook. Twenty recipes close the book polished off with some incredible photography by Ditte Isager."—FineDiningLovers.com
"A surprisingly personal journal of a year at the original Noma and 100 recipes."—The New York Times
René 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.
| SKU | Unavailable |
| ISBN 13 | 9780714877549 |
| ISBN 10 | 0714877549 |
| Title | A Work in Progress |
| Author | Ren Redzepi |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Phaidon Press Ltd |
| Year published | 2019-01-31 |
| Number of pages | 224 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |