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René Redzepi: A Work in Progress

Redzepi, René

Verlag: Phaidon Press, 2013
ISBN 10: 0714866911 / ISBN 13: 9780714866918
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Titel: René Redzepi: A Work in Progress

Verlag: Phaidon Press

Erscheinungsdatum: 2013

Einband: Hardcover

Zustand: Used


This Book is in Good Condition. Clean Copy With Light Amount of Wear. 100% Guaranteed. Summary: Insight into the inner workings of Noma and its highly creative team. Buchnummer des Verkäufers ABE_book_usedgood_0714866911

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Inhaltsangabe: 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.

Inhaltsangabe: A Work in Progress is the highly anticipated follow-up to Rene Redzepi's James Beard and IACP Award-winning cookbook, Noma: Time and Place in Nordic Cuisine (Phaidon).

A Work in Progress is a collectible set of three beautifully designed books: a cookbook with 100 new recipes from Noma; a personal journal written by Redzepi in which he explores creativity, innovation, and the meaning of success; and a pocket book of candid, Instagram-style snapshots featuring the influential chef and his team. Offering unprecedented insight into the inner workings of the world's best restaurant, this is sure to be one of the most popular gift books this holiday season.

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