by RenéRedzepi (Author), René Redzepi (Author)
The world-famous chef Rene Redzepi's intimate first-hand account of a year in the life of his renowned restaurant, Noma
A Journal is a highly personal document of the creative processes at Noma and the challenges faced by its chefs over a twelve-month period in an unspecified year of the restaurant's history. After a month of vacation, Redzepi made a resolution to keep this journal and to dedicate a year to the creativity and well-being at Noma. The result is an unusually candid, and often witty, insight into the inner workings of one of the most creative minds in the food industry today.
From the publisher of Noma: Time and Place in Nordic Cuisine and A Work in Progress, in which A Journal was originally featured.
Format: Hardcover
Pages: 224
Edition: 1
Publisher: Phaidon Press
Published: 31 Jan 2019
ISBN 10: 0714877549
ISBN 13: 9780714877549
Praise for A Work in Progress:
Perfectly capture[s] Ren Redzepi's gastronomic vision. --Alice Waters
Ren Redzepi is, without a doubt, the most influential, provocative, and important chef in the world. --Anthony Bourdain
A thought-provoking, and immensely pleasurable read. --Daniel Barber
An intimate look at what Redzepi does, how he does it, and what it means to do it. --Food & Wine
Rene Redzepi is widely recognized as one of the world's most influential chefs. After closing his world-renowned Copenhagen restaurant Noma in 2017 - where he created his inventive take on Nordic cuisine with a distinctive emphasis on regional specialties - he recently opened Noma 2.0. Redzepi also established the not-for-profit MAD symposium in 2011 to galvanize the creative potential of the global cooking community.
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