A Work in Progress: A Journal
The world-famous chef René Redzepi's intimate first-hand account of a year in the life of his renowned restaurant, noma

A Work in Progress: A Journal is a highly personal document of the creative processes at noma and the challenges faced by its chefs over a twelve-month period in an unspecified year of the restaurant's history. After a month of vacation, Redzepi made a resolution to keep a journal and to dedicate a year to the creativity and well-being at noma. The result is an unusually candid, and often humorous, insight into the inner workings of one of the food world's most creative minds. Originally featured in the bestselling A Work in Progress, first published in 2013.

1129518376
A Work in Progress: A Journal
The world-famous chef René Redzepi's intimate first-hand account of a year in the life of his renowned restaurant, noma

A Work in Progress: A Journal is a highly personal document of the creative processes at noma and the challenges faced by its chefs over a twelve-month period in an unspecified year of the restaurant's history. After a month of vacation, Redzepi made a resolution to keep a journal and to dedicate a year to the creativity and well-being at noma. The result is an unusually candid, and often humorous, insight into the inner workings of one of the food world's most creative minds. Originally featured in the bestselling A Work in Progress, first published in 2013.

29.95 In Stock
A Work in Progress: A Journal

A Work in Progress: A Journal

by Rene Redzepi
Alternative view 1 of A Work in Progress: A Journal
Alternative view 2 of A Work in Progress: A Journal
A Work in Progress: A Journal

A Work in Progress: A Journal

by Rene Redzepi

Overview

The world-famous chef René Redzepi's intimate first-hand account of a year in the life of his renowned restaurant, noma

A Work in Progress: A Journal is a highly personal document of the creative processes at noma and the challenges faced by its chefs over a twelve-month period in an unspecified year of the restaurant's history. After a month of vacation, Redzepi made a resolution to keep a journal and to dedicate a year to the creativity and well-being at noma. The result is an unusually candid, and often humorous, insight into the inner workings of one of the food world's most creative minds. Originally featured in the bestselling A Work in Progress, first published in 2013.

Product Details

ISBN-13: 9780714877549
Publisher: Phaidon Press
Publication date: 02/13/2019
Pages: 224
Product dimensions: 6.20(w) x 8.70(h) x 1.00(d)

About the Author

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.

From the B&N Reads Blog
Page 1 of

Customer Reviews