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René Redzepi: A Work in Progress Hardcover – November 11, 2013

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René Redzepi: A Work in Progress + Noma: Time and Place in Nordic Cuisine + Heritage
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Editorial Reviews

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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Product Details

  • Hardcover: 648 pages
  • Publisher: Phaidon Press; Box edition (November 11, 2013)
  • Language: English
  • ISBN-10: 0714866911
  • ISBN-13: 978-0714866918
  • Product Dimensions: 9.6 x 2 x 11.6 inches
  • Shipping Weight: 4.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (33 customer reviews)
  • Amazon Best Sellers Rank: #42,475 in Books (See Top 100 in Books)

More About the Author

René Redzepi is head chef/owner of the 2-star Michelin restaurant Noma in Copenhagen, specializing in Nordic cuisine, sourcing ingredients exclusively from Scandinavia. Noma has taken the number one spot in the World's 50 Best Restaurants Awards in 2010, 2011, and 2012. In 2008, Redzepi established the Nordic Food Lab, a non-profit, self-governed institution established with the purpose of exploring Nordic Cuisine. He also founded the MAD symposium, an annual forum 'by chefs, for chefs' which delves into the issues facing the changing restaurant trade. His 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." It was the winner of both an IACP and James Beard award for best cookbook in the professional and photography categories. Redzepi has been featured in such publications as The New Yorker, The Wall Street Journal, The New York Times, and was named one of Time Magazine's 100 Most Influential People in the World. His newest book Rene Redzepi: A Work in Progress was published by Phaidon in November 2013.

Customer Reviews

Most Helpful Customer Reviews

7 of 7 people found the following review helpful By Charles N. on January 7, 2014
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.
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7 of 9 people found the following review helpful By jay s. strell on November 21, 2013
Format: Hardcover
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.
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7 of 9 people found the following review helpful By Jean on November 19, 2013
Format: Hardcover
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.
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1 of 1 people found the following review helpful By Amazon Customer on December 30, 2013
Format: Hardcover Verified Purchase
Beautifully presented, fabulous information and really interesting to see how a top chef thinks and plans, The photographs are amazing and the receipes are fantastic. I also purchased EL BULI but I think A Work in progress is a better production as regards information and pictures.
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4 of 6 people found the following review helpful By D. Meads on December 9, 2013
Format: Hardcover
Redzepi's first book Noma: Time and Place in Nordic Cuisine was a seismic shift in thinking about how the landscape, local ingredients, and craftsmanship can come together to make a new cuisine. In this book you can see, over the three years that followed, a marked evolution in style and growing maturity developing out of this initial re-discovery of nordic terroir.

His extended, extensive thoughts on the meaning and sources of creativity, drive, and inspiration resonate even for those, like me, who don't cook for a living, and those alone are well worth a read.

The recipes provide really rich material to mine for new ideas about fermenting, seasoning, using plants in novel ways, and composing flavors and components into dishes. Often they require a lot of work and difficult-to-find ingredients, because noma is a very labor-intensive restaurant, but in the ideas they encapsulate, they are stirring. Reading side- by-side (since the journal references individual recipes in the text) gives a visceral account about putting Redzepi's ideas and evolving experiments about creativity and flavor into concrete practice.
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2 of 3 people found the following review helpful By Mike on April 8, 2014
Format: Hardcover Verified Purchase
I have been a Redzepi fan for quite some time as I admire his foraging and willingness to take risk by using local natural ingrediants in his sometimes exotic recipes...... This 3 book format is nice in that I can read Rene's journal and if I choose to access either the recipe(s) or picture(s) that support the journal entry I can simply go to the referenceed page of the 2 accompanying books (recipes & pictures). AND...If I simply want to enjoy the beautiful recipes I can browse through the recipe book by itself.....I would definately recommend this book set to anyone who loves food and would enjoy reading about a year in the life of the chef/owner of Noma, the world's #1 restaurant.
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28 of 43 people found the following review helpful By M. J Noreen on December 3, 2013
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.
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Format: Hardcover Verified Purchase
The Journal is the best part of this set. I devoured every word, loving how Rene shared his thoughts on the creative process that he uses in his kitchen. I also enjoyed how he included 'links' to the recipes and photos in the text so you can really see what it is he is talking about at the time.

Brilliant and inspired.
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