A Work in Progress: Journal, Recipes and Snapshots Hardcover – 11 Nov 2013
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"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
"The perfect package... Gorgeous recipes, candid snapshots, and a year's worth of journal entries are what you get in Rene Redzepi's latest... But that's not our favorite thing about the Noma chef's three-volume set. The package design - three monochromatic and straight-up minimalist covers, all held together by a color-coordinated rubber band - makes this title (and all of its parts) a must for any collection."― Bon Appetit
"There's no doubting [Redzepi's] genius... A profound insight into how he conceives his dishes... The [recipe] selection here contains some of Noma’s key naturalistic techniques and will therefore be of interest to many chefs cooking at a high level... A rare glimpse into one of the world's most influential kitchens."―Restaurant
"...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
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Top customer reviews
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 :-)
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!)
There are three parts to the project : a gloriously illustrated hard-back tome
of recipes; a soft-covered journal detailing a year's-worth of hard work in
developing his restaurant's dishes and offering realistic insights into what
he and his devoted team have to do to stay ahead of their own game in sustaining
Noma's reputation and keeping the ideas both fresh and alive and a little book
of snapshots of colleagues and friends at work and play, all bound up with
custom-made yellow elastic bands and housed in a snug-fitting cardboard box.
A veritable feast for the eyes, the mind and the spirit.
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