Noma owner and mastermind shares his recipes
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.