Rene Redzepi: A Work in Progress

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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 ...

Rene Redzepi: A Work in Progress 2013, Phaidon Press

ISBN-13: 9780714866918

Hardcover

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