René Redzepi A Work In Progress



Autor: René Redzepi

How do you achieve greater creativity at the world’s best restaurante? René Redzepi committed to writing a journal for an entire year to reflect on this question and the result is A Work in Progress: Aprecies on Food, Cooking and Creativity. Three books in one, a journal, recipe book and flick book, A Work in Progress recounts the day-to-day life at Noma – from the trials of developing new dishes to the successes that come with winning the cincuenta Best Restaurante award. While the journal is the book’s heart, it is supported by the recipe book containing cien brand new recipes and the flick book of doscientos candid images which provide a stunning, and often humorous, insight into the inner workings of the restaurante and it’s talented team of chefs. Reflective, insightful and compelling, René interweaves observations on creativity, collaboration and ambition making A Work in Progress of interest to food lovers and general readers alike.