Winner of the 2014 James Beard Award for Photography In 2010, Chef Rene 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 ...
Winner of the 2014 James Beard Award for Photography In 2010, Chef Rene 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 four times. 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 Rene 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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Publishers Weekly, 2013-11-18 Redzepi, head chef and co-owner of the highly acclaimed Copenhagen restaurant Noma and author of the award-winning book by the same name, offers a unique compilation of three volumes in one master collection. With a foreword by Denmark-born Metallica front man Lars Ulrich, this unusual project boasts an eclectic group of seasonal recipes, a diary of Redzepi's life both in and out of the restaurant, and an assortment of 200 stunning photographs taken by the chef and his staff. As a whole, this three-book anthology is innovative and has its strengths, but it also has its weaknesses. The recipes are so complex and contain many little-known ingredients (woodruff powder, dulse, etc.) that even professional chefs will find them challenging. The journal is oddly fascinating, at turns reflective, creatively inspirational, and, at times, mundane. Yet it provides a voyeuristic behind-the-scenes look at the creative process of this inventive chef whose creations are as much a science experiment as they are food. Vibrant, full-color photos of people, ingredients, and restaurant renovations preserve the evolution of the dishes that make Noma and Redzepi so distinctive. While these photographs may not motivate home cooks to embark on a Danish cooking frenzy, they will inspire, just as Ferran Adria's elBulli did, and will make Noma a must-visit destination restaurant for those visiting Copenhagen. Unique and insightful, this is one collection true food lovers will delight in. (Nov.) (c) Copyright PWxyz, LLC. All rights reserved.
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