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The world-famous chef René Redzepi's intimate first-hand account of a year in the life of his renowned restaurant, noma
A Work in Progress: 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 a journal and to dedicate a year to the creativity and well-being at noma. The result is an unusually candid, and often humorous, insight into the inner workings of one of the food world's most creative minds. Originally featured in the bestselling
A Work in Progress
, first published in 2013.
The world-famous chef René Redzepi's intimate first-hand account of a year in the life of his renowned restaurant, noma
A Work in Progress: 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 a journal and to dedicate a year to the creativity and well-being at noma. The result is an unusually candid, and often humorous, insight into the inner workings of one of the food world's most creative minds. Originally featured in the bestselling
A Work in Progress
, first published in 2013.
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.
| Erscheinungsjahr: | 2019 |
|---|---|
| Genre: | Importe, Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Allgemeines |
| Medium: | Buch |
| Inhalt: | 224 S. |
| ISBN-13: | 9780714877549 |
| ISBN-10: | 0714877549 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | Redzepi, Rene |
| Hersteller: |
Phaidon
Phaidon Press Ltd |
| Verantwortliche Person für die EU: | Phaidon Verlag GmbH, Zähringer Straße 24, D-10707 Berlin, gpsr@phaidon.com |
| Maße: | 226 x 161 x 25 mm |
| Von/Mit: | Rene Redzepi |
| Erscheinungsdatum: | 31.01.2019 |
| Gewicht: | 0,627 kg |
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.
| Erscheinungsjahr: | 2019 |
|---|---|
| Genre: | Importe, Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Allgemeines |
| Medium: | Buch |
| Inhalt: | 224 S. |
| ISBN-13: | 9780714877549 |
| ISBN-10: | 0714877549 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | Redzepi, Rene |
| Hersteller: |
Phaidon
Phaidon Press Ltd |
| Verantwortliche Person für die EU: | Phaidon Verlag GmbH, Zähringer Straße 24, D-10707 Berlin, gpsr@phaidon.com |
| Maße: | 226 x 161 x 25 mm |
| Von/Mit: | Rene Redzepi |
| Erscheinungsdatum: | 31.01.2019 |
| Gewicht: | 0,627 kg |
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