Noma owner and mastermind shares his recipes

Noma owner and mastermind shares his recipes

The Publisher
Phaidon

The Author
René Redzepi

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René Redzepi

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Noma

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A Work in Progress: A Journal

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A Work in Progress: A Journal

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Cookbooks, Kitchen know-how

365 days with top chef René Redzepi and 20 recipes richer

A Work in Progress: A Journal

Copenhagen-based restaurant Noma is a four-time winner of “best restaurant in the world” thanks to genius chef René Redzepi.

In his book A Work in Progress: A Journal, he chronicles the highs and lows of running a restaurant with all the humour and candor in between. He took pen to paper after making a resolution to keep a journal for a year, documenting all the creativity at Noma.

Why we like this book
You’ll get a behind-the-scenes sneak peek into everything that goes on at noma along with insights into Redzepi’s process — from his well-being to shaking things up on the job. You’ll also have the chance to try your hand at some of his wild card recipes, including a slowly sautéed celeriac truffle sauce, scallop chips and spicy grains, nasturtiums and snails and bone marrow fudge.

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