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


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René Redzepi: A Work in Progress + Manresa: An Edible Reflection + Coi: Stories and Recipes
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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: 4.6 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Bestsellers Rank: #15,316 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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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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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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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 crane on April 15 2015
Format: Hardcover Verified Purchase
Gift for my boyfriend - he loves it!
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