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René Redzepi: A Work in Progress [Hardcover]

René Redzepi
4.3 out of 5 stars  See all reviews (3 customer reviews)
List Price: CDN$ 65.95
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Book Description

Nov. 11 2013

Winner of the 2014 James Beard Award for Photography

In 2010, Chef René Redzepi published Noma: Time and Place in Nordic Cuisine, hailed by The Wall Street Journal as "the most important cookbook of the year." Since then, Redzepi has become one of the world’s most influential chefs, with his famed restaurant Noma claiming the number one spot at the World’s 50 Best Restaurants Awards four times.

Now Rezepi has created a fascinating and innovative new three–book collection: A Work in Progress: Journal, Recipes and Snapshots. It includes a personal journal written by Rene himself over a full year in which he explores creativity, innovation, and the meaning and challenges of success; a beautiful cookbook with 100 brand new recipes from Noma; and a pocket book of candid Instagram–style snapshots taken by the restaurant staff behind the scenes and at its annual MAD Food Symposium.

The cookbook is organized in a calendar year format with each month featuring an assortment of seasonal dishes, such as Icy Sloe Berries and Brown Cheese Ganache; Trash Cooking with Leeks; Oxtail and Blueberries; Fresh Tender Squid and Whitecurrent Broth; and Spicy and Sweet Cucumber and Pickled Elderflowers. The book also features an introduction from the Denmark–born Lars Ulrich of Metallica.

A Work in Progress offers an unprecedented and honest look inside the mind of a chef who is at the top of today’s international gastronomic scene. Reflective, insightful, and compelling, Redzepi’s trailblazing new book is sure to be of interest to food lovers and general readers alike.

Frequently Bought Together

René Redzepi: A Work in Progress + Manresa: An Edible Reflection + Coi: Stories and Recipes
Price For All Three: CDN$ 108.39

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"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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Customer Reviews

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Most helpful customer reviews
1 of 1 people found the following review helpful
3.0 out of 5 stars Don't be fooled. 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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5.0 out of 5 stars Worlds Best for a reason. June 30 2014
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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5.0 out of 5 stars gift giver 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: 4.1 out of 5 stars  23 reviews
5 of 5 people found the following review helpful
5.0 out of 5 stars 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
5.0 out of 5 stars Remarkable set Nov. 19 2013
By Jean - Published on Amazon.com
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
5.0 out of 5 stars Puts you inside the mind of a chef/artist. Nov. 21 2013
By jay s. strell - Published on Amazon.com
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.
25 of 38 people found the following review helpful
2.0 out of 5 stars Beautifully packaged, artistic and unfortunately unusable. Dec 3 2013
By M. J Noreen - Published on Amazon.com
Format:Hardcover|Verified Purchase
Beautifully packaged, artistic and unfortunately unusable. I'm a serious home cook with significant chops and a bit of hardware - e.g. a Sous Vide Machine, commercial vacuum sealer and an electric commercial wood smoker.

Lets look at the "December" recipes. Dessert of Bintje Potatoes and Plums. Where in the US can I get Bintje Potatoes? Oxtail and Blueberries? Needs elderberry capers and angelica seeds (thankfully with my smoking gun I can make smoked brown butter.) Pot roasted pear and blood sausage bolognese? Recommends 265g of reindeer blood. (I'm crafty with substitutions and not squeamish thankfully.)

If you are a professional chef looking for inspiration and want to track Renés journey? Go for it. If you are a home cook looking for inspiration and want to challenge yourself, try The Family Meal: Home Cooking with Ferran Adria.
5.0 out of 5 stars Five Stars July 13 2014
By Andrea L Palm - Published on Amazon.com
Format:Hardcover|Verified Purchase
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