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    RENE REDZEPI - A WORK IN PROGRESS

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    In 2010, Chef René Redzepi published Noma: Time and Place in Nordic Cuisine, hailed by The Wall Street Journal as 'the most important cookbook of the year.' Since then, Redzepi has become one of the world's most influential chefs, with his famed restaurant Noma claiming the number one spot at the World's 50 Best Restaurants awards three years in a row.

    Now Rezepi has created a fascinating and innovative new three-book collection: A Work in Progress: Journal, Recipes and Snapshots. It includes a personal journal written by René himself over a full year in which he explores creativity, innovation, and the meaning and challenges of success; a beautiful cookbook with 100 brand new recipes from Noma; and a pocket book of candid Instagram-style snapshots taken by the restaurant staff behind the scenes and at its annual MAD Food Symposium.

    The cookbook is organized in a calendar year format with each month featuring an assortment of seasonal dishes, such as Icy Sloe Berries and Brown Cheese Ganache; Trash Cooking with Leeks; Oxtail and Blueberries; Fresh Tender Squid and Whitecurrent Broth; and Spicy and Sweet Cucumber and Pickled Elderflowers. The book also features an introduction from the Denmark-born Lars Ulrich of Metallica.

    A Work in Progress offers an unprecedented and honest look inside the mind of a chef who is at the top of today's international gastronomic scene. Reflective, insightful, and compelling, Redzepi's trailblazing new book is sure to be of interest to food lovers and general readers alike.

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    Especificações

    ISBN9780714866918
    Pré vendaNão
    Peso2000g
    Autor para link
    Livro disponível - pronta entregaNão
    Dimensões29.5 x 24.5 x 5.1
    IdiomaInglês
    Tipo itemLivro Importado
    Número de páginas648
    Número da edição1ª EDIÇÃO - 2013
    Código Interno849390
    Código de barras9780714866918
    AcabamentoHARDCOVER
    AutorREDZEPI, RENE
    EditoraPHAIDON PRESS
    Sob encomendaSim

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