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A Work in Progress: Journal, Recipes and Snapshots Hardcover – 11 Nov 2013

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A Work in Progress: Journal, Recipes and Snapshots + Noma: Time and Place in Nordic Cuisine + Fäviken
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Product details

  • Hardcover: 648 pages
  • Publisher: Phaidon Press; Box edition (11 Nov. 2013)
  • Language: English
  • ISBN-10: 0714866911
  • ISBN-13: 978-0714866918
  • Product Dimensions: 24.5 x 5.1 x 29.5 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (20 customer reviews)
  • Amazon Bestsellers Rank: 6,195 in Books (See Top 100 in Books)

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Review

"These three books perfectly capture Rene Redzepi s gastronomic vision: playful and fiercely imaginative, deeply rooted in season and place, and committed to pure, real ingredients." Alice Waters"Rene Redzepi is, without a doubt, the most influential, provocative, and important chef in the world. . . This book chronicles a year in the life of a chef, a creative process and a restaurant considered by many to be the best." Anthony Bourdain"Redzepi has given us a book or really, three books that take us not only into the field. . . but also into the wildest place of all: his mind. A striking, thought provoking, and imminently pleasurable read." Daniel Barber"F**k me, he s a good chef!" Fergus Henderson"This is a brilliant, honest, and ultimately exhilarating insight into one of the most important culinary minds in the world." Daniel Patterson" . . . a raw, fascinating and innovative exploration of an elite chef s obsessive life. But more than that, it is a book about creativity." "The San Francisco Chronicle"" [A] must have cookbook." "InStyle"" . . . ["A Work in Progress"] forms an intimate look at what Redzepi does, how he does it, and what it means to do it. . . What fun to delve into this landscape of Nordic ingredients and ideas. You just might find yourself dreaming about eating hay and ants for dinner and spruce parfait for dessert." "Food & Wine""Unique and insightful, this is one collection true food lovers will delight in." "Publishers Weekly"" . . . the best portrait yet of the intellectual and emotional challenges of delivering one of the most creative menus in the business." "The Economist""A food nerd s dream." "Wine Enthusiast"" ["A Work in Progress"] gets our pick for the best cookbook of the year because it s human, intimate and inspiring." Tasting Table"

About the Author

René Redzepi

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Customer Reviews

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Most Helpful Customer Reviews

10 of 10 people found the following review helpful By Marco Bakker on 9 Nov. 2013
Format: Hardcover
I got this little set of books a bit early, during Réne Redzepi's book tour early november 2013. He was so kind to sign it as well! The cookbook is a real inspiration. For me it's a trigger to find out more about what's growing close to home; stuff I normally wouldn't consider edible. It will be difficult to recreate some (most?) of the dishes, whether because of the techniques used, the time it takes to prepare (e.g., a basic like fermented garlic: store for 3 months at 60 degrees C), or the fact that some of the ingredients are just too local and hard to find in your own country. It shouldn't hold you back however to create at least a few stunning dishes inspired by what's in the book.

The set of books is beautifully designed by Phaidon. I understand why they decided to split it up in three separate volumes. The snapshots book is just that; a snapshot book with photo's probably mostly shot with (albeit not too shabby) mobile phones. The snapshots wouldn't have blended nicely with the beautiful pictures of the dishes in the cookbook. The journal is a good read, but equally wouldn't be a good a fit next to the other content since it's a very personal journal about René recovering from a (dare I say?) burned-out like phase in his life and finding back the joy in what he is doing.

If you're interested in NOMA the purchase of this book is a no-brainer. Your next purchase will likely be a ticket to Copenhagen :-)
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1 of 1 people found the following review helpful By The Wolf TOP 50 REVIEWERVINE VOICE on 31 Dec. 2013
Format: Hardcover
Unlike the redoubtable Elizabeth Auerbach, doyenne of the World's top
Michelin-starred tables (do read her blog elizabethonfood, if only to
catch a sniff of what you're missing!), I have not eaten at Noma.
Nor am I ever likely to given the hundreds of pounds that such an
adventure would entail but Rene Redzepi's new publication gives us more
than a glimpse into the ideas and processes which have shaped his cooking.

We learned from his beautiful first book 'Noma:Time and Place in Nordic
Cuisine' (2010) that he was pushing the boundaries of what was possible
to do with food in his native land by eschewing as far as possible the
luxury trimmings which have come to define contemporary "fayne dining"
in lieu of produce both locally-sourced and foraged to create a new kind
of indigenous "terroir" which more closely reflected the passing of the
seasons ("time") and regional gastronomic ingredients ("place").

That many of the raw materials would certainly not be easily available to home
cooks in the UK should nevertheless not deter us from grasping the spirit
of what Mr Redzepi is trying to achieve (ramson leaves, reindeer moss and
fresh fjord shrimp are most definitely not on the shelves at my local Waitrose!
Read more ›
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By Patrik Racz on 27 Nov. 2014
Format: Hardcover Verified Purchase
it might not be the easiest book to cook from, but some of the people who buys this are willing to go the extra mile to recreate the magic they are doing there. the recipes are doable, you can get special ingredients online. The journal is an inspiration, worth the price on its own, and the snapshots are a nice additions. All around an awesome inspiration!
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By Andrew Temple on 10 Jun. 2015
Format: Hardcover Verified Purchase
Outstanding book, better than the previous Noma/Rene book.
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0 of 1 people found the following review helpful By Tin Kadoic on 8 Jan. 2014
Format: Hardcover
A Work in Progress is really three books in one  -  Recipes, Journal and Snapshots. They can be read on their own, or as a complete meal with three courses complementing each other. Recipes, the biggest one, collects a hundred different Noma recipes. Snapshots, the smallest, contains Instagram-like photographs of René and staff's everyday life and work. The third one that glues them together is René's Journal. He was writing it (more or less) every day of 2011 -  and for me it's the most valuable takeaway.

Read the full review at [...]
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2 of 4 people found the following review helpful By darren moore on 1 Nov. 2013
Format: Hardcover Verified Purchase
Really great insight into the worlds greatest chefs life. And as with all phaidon books it's stunning visually. And a great price from amazon
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0 of 1 people found the following review helpful By Chef Keene on 19 Feb. 2014
Format: Hardcover Verified Purchase
Novel format for a cookbook, but very much worth it. Very modernist in narrative and cuisine, the narrative I thought at times was abit too vulgar, but it did get emotion across very well. Practicality of most of the dishes make them un-achievable at home, but for any foodie I think it is a must.
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0 of 1 people found the following review helpful By dimitris on 19 Feb. 2014
Format: Hardcover Verified Purchase
Great book with many informations about plants,seeds,flowers,shellfish,unknown ingredients and techniques...this is a star book for every cook who wants to expand his knowledge.
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