A Work in Progress, A Journal

Description

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.

Rene Redzepi is widely recognized as one of the world's most in?uential chefs. After closing his world-renowned Copenhagen restaurant Noma in 2017 - where he created his inventive take on Nordic cuisine with a distinctive emphasis on regional specialities - he recently opened Noma 2.0. Redzepi also established the not-for-pro?t MAD symposium in 2011 to galvanize the creative potential of the global cooking community.

"Insightful... The creative workings inside the head chef's mind to the highs and lows that came with running a restaurant with such a huge amount of expectation riding on it... A journal peppered with humour and the warmth of team spirit. However, it's not all self-reflection. Fans will also get the chance to roll up their sleeves and cook. Twenty recipes close the book polished off with some incredible photography by Ditte Isager."-FineDiningLovers.com "A surprisingly personal journal of a year at the original Noma and 100 recipes."-The New York Times