"These three books perfectly capture Rene Redzepi's gastronomic vision: playful and fiercely imaginative, deeply rooted in season and place, and committed to pure, real ingredients." - Alice Waters"Rene 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 TableRezension:
. . . 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""
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Buchbeschreibung Phaidon Verlag Gmbh Nov 2013, 2013. Buch. Buchzustand: Neu. 299x247x55 mm. Neuware - How do you achieve greater creativity at the world's best restaurant René Redzepi committed to writing a journal for an entire year to reflect on this question and the result is A Work in Progress: Notes 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 50 Best Restaurant award. While the journal is the book's heart, it is supported by the recipe book containing 100 brand new recipes and the flick book of 200 candid images which provide a stunning, and often humorous, insight into the inner workings of the restaurant 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. 608 pp. Englisch. Artikel-Nr. 9780714866918