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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