A year ago René Redzepi, chef and co-owner of Noma (winner of Best Restaurant in the World 2010, 2011 and 2012), asked himself a question: How could he and his team achieve greater creativity?
To find the answer, Redzepi spent a year writing a journal about his experiences at Noma. Now this journal is to be published under the title A Work in Progress: Notes on Food, Cooking, and Creativity.
The book consists of a journal, a recipe book, and a flick book. It details the day-to-day activities of the restaurant, from producing a new dish to winning the 50 Best Restaurants Award for the third consecutive year.
Redzepi has included 100 brand new recipes in Noma’s distinctive style as well as a selection of professional, candid photographs of the team, the kitchen, and the food.
Phaidon is publishing the book, which will be available in November and can be pre-ordered now.
René Redzepi has been the head chef at Noma since it opened in 2004. He is widely regarded as one of the most influential chefs in the world and has been awarded two Michelin stars.
For more information and to pre-order a copy, visit www.phaidon.com/store