René Redzepi by René Redzepi
A Work in Progress

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The journal is an edgy, knotty, sleep-deprived look at the creative process inside one of the world’s leading restaurants where 16-hour days are the norm, and the mood is thick with tension.
-NY Journal of Books

Synopsis

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.
 

About René Redzepi

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René Redzepi
 
Published November 11, 2013 by Phaidon Press. 648 pages
Genres: Cooking.
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Critic reviews for René Redzepi
All: 2 | Positive: 2 | Negative: 0

NY Journal of Books

Good
Reviewed by Penny Pleasance on Nov 01 2013

The journal is an edgy, knotty, sleep-deprived look at the creative process inside one of the world’s leading restaurants where 16-hour days are the norm, and the mood is thick with tension.

Read Full Review of René Redzepi: A Work in Progress | See more reviews from NY Journal of Books

The Economist

Good
on Dec 14 2013

Altogether this trio of books gives the clearest picture yet of the costs, stresses and triumphs of a chef who is striving to turn mealtimes into opportunities for delight and surprise.

Read Full Review of René Redzepi: A Work in Progress | See more reviews from The Economist

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