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René Redzepi: A Work in Progress Hardcover – Nov 11 2013


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Product Details

  • Hardcover: 648 pages
  • Publisher: Phaidon Press; Box edition (Nov. 11 2013)
  • Language: English
  • ISBN-10: 0714866911
  • ISBN-13: 978-0714866918
  • Product Dimensions: 24.5 x 5.1 x 29.5 cm
  • Shipping Weight: 2 Kg
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Bestsellers Rank: #12,173 in Books (See Top 100 in Books)

Product Description

Review

"These three books perfectly capture René Redzepi’s gastronomic vision: playful and fiercely imaginative, deeply rooted in season and place, and committed to pure, real ingredients." – Alice Waters

"René 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 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.


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Most helpful customer reviews

1 of 1 people found the following review helpful By Burke Goldstein on Jan. 26 2014
Format: Hardcover Verified Purchase
This book requires many hard to find ingredients and a significant amount of prep work. It is for the highly skilled. It is a beautiful book and for 98% of the population it is meant as an advertisement for the Noma restraurant.
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Format: Hardcover Verified Purchase
Amazing cooking book. Really not for the recipes but more for the process because most ingredient are impossible to find, see ants, but the book and the finishing of it make it a perfect cooking book for the coffee table!
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Format: Hardcover Verified Purchase
Very interesting read. He works so hard at what he does and this demonstrates why he has such success. Cool introduction from Lars Ulrich too.
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By Sarah Barrett on March 5 2014
Format: Hardcover Verified Purchase
Gave this to my son - a chef - for Christmas (from his Santa list!). He loves it. It came beautifully boxed in such a way that I could not open it and have a peek before I gave it away - - - but all in all it was a success!
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 27 reviews
6 of 6 people found the following review helpful
Superb book from the Best Restaurant in the World (3 years) Jan. 7 2014
By Charles N. - Published on Amazon.com
Format: Hardcover Verified Purchase
What can I add to Anthony Bourdain's 1-hr show on CNN's "Parts Unknown" dedicated to just one restaurant, NOMA, in Copenhagen, ranked by chefs from around the world as The Best Restaurant in the World? Three times! Rene Redzepi and his staff do things in the kitchen and pantry with food items most of us would never have imagined. Items picked up in the woods, on the beach, or in a garden, at different times of the year. Stuffed fermented rose buds, wood ants for pepper, and so much more -- always seeking available, natural alternatives to the increasing world-wide demand for commonly used, altered, insecticide-laden (and potentially non-sustainable) edibles. As a chef, I found this book an inspiration to "think outside the box" and present dishes extraordinary to the eye and palate. I also bought his "NOMA Recipes" -- not a "cook book" for most people. If you want to "push the envelope" in your kitchen, I recommend this one also.
7 of 9 people found the following review helpful
Remarkable set Nov. 19 2013
By Jean - Published on Amazon.com
Format: Hardcover
The photos are beautiful. I was most impressed with the journal. It provides a unique and very candid perspective on the creative process. It is a remarkable document from a chef who continues to push the boundaries.
5 of 7 people found the following review helpful
Puts you inside the mind of a chef/artist. Nov. 21 2013
By jay s. strell - Published on Amazon.com
Format: Hardcover
If you want to get into the mind of a chef, a one of the most innovative chef's in the world this book is it. Completely approachable, frank and honest, Redzepi, opens his journal to the reader so you get a real sense of what it is like to be at the mercy of the seasons (those Scandinavian winters and early springs!) and wake up every day inspiring yourself and your team to innovate, innovate, innovate. Whether your obsessed about food or not, this is a book for anyone interested in creativity and artistry at play in any field.
a master! June 25 2014
By FIORELA - Published on Amazon.com
Format: Hardcover Verified Purchase
a beautiful presentation of the books and very cleaver way to show the world about his art. i recommend it!
The creative journey May 3 2014
By Stephen P. Smith - Published on Amazon.com
Format: Hardcover Verified Purchase
The Journal is the best part of this set. I devoured every word, loving how Rene shared his thoughts on the creative process that he uses in his kitchen. I also enjoyed how he included 'links' to the recipes and photos in the text so you can really see what it is he is talking about at the time.

Brilliant and inspired.


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