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A Work in Progress: A Work in Progress

A Work in Progress: A Work in Progress

A Work in Progress: A Work in Progress
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A Work in Progress: A Work in Progress Hardback - 2013

by Redzepi, René; Ulrich, Lars

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Description

Phaidon Press, 2013-11-11. First Edition. hardcover. Like New. 10x8x0. As new three book set held together with a rubber band. oversized and overweight. First edition. Please email for photos.
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Details

  • Title A Work in Progress: A Work in Progress
  • Author Redzepi, René; Ulrich, Lars
  • Binding Hardback
  • Edition First Edition
  • Condition New
  • Language ENG
  • Publisher Phaidon Press, NEW YORK
  • Publication date 2013-11-11
  • Bookseller's Inventory # 125970
  • ISBN 9780714866918
  • Weight 4.00 lbs (1.81 kg)
  • Size 10x8x0
  • Quantity available 1

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Reader reviews for A Work in Progress: A Work in Progress

From the publisher

A companion piece to Noma, A Work in Progress is a personal account of life at the now famous restaurant. Written by Ren Redzepi as a series of journal entries the text will be accompanied by approximately 75 brand new recipes worked on during the year. Illustrated with a combination of candid photography shot by Ren and his team (125 images), plus final dish shots (90), A Work in Progress promises to be a unique insight into the inner workings of the restaurant and its highly creative team of chefs.

Media reviews

Citations

  • Publishers Weekly, 11/18/2013, Page 0

About the author

Ren 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 Andr, 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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