A Work in Progress: A Work in Progress

A companion piece to Noma, A Work in Progress is a personal account of life at the now famous restaurant. Written by René Redzepi as a series of journal entries the text will be accompanied by approximately 75 brand new recipes worked on during the year. Illustrated with a combination of candid photography shot by René and his team (125 images), plus final dish shots (90), A Work in Progress promises to be a unique insight into the inner workings of the restaurant and its highly creative team of chefs.

Author: René Redzepi, Lars Ulrich
Publisher: Phaidon Press
Published: 11/11/2013
Pages: 648
Binding Type: Hardcover
Weight: 4.43lbs
Size: 11.80h x 9.73w x 2.00d
ISBN13: 9780714866918
ISBN10: 0714866911
BISAC Categories:
- Cooking | Individual Chefs & Restaurants
- Cooking | Essays & Narratives
- Biography & Autobiography | Culinary

About the Author

René Redzepi is one of the most influential chefs on the international gastronomic scene. He is head chef and majority owner of the 2-star Michelin restaurant Noma in Copenhagen, which specializes in Nordic cuisine and sources ingredients exclusively from Scandinavia. Classically trained, Redzepi began his culinary career at Copenhagen's Restaurant Pierre André, eventually moving onto El Bulli, The French Laundry, and Kong Hans Koelder. He founded Noma in 2003 and since then, the restaurant has taken the number one spot in the World's 50 Best Restaurant Awards in 2010, 2011, and 2012. In 2008, Redzepi established the Nordic Food Lab, a non-profit institution established to explore Nordic cuisine. He also participates annually in MAD Food Camp, a platform that engages leading chefs, scientists, and academics each summer to discuss a new theme.

Redzepi's first major cookbook, Noma: Time and Place in Nordic Cuisine (Phaidon, 2010) was hailed by The Wall Street Journal as "the most important cookbook of the year" and won both IACP and James Beard awards.