Regular price
3,500.00 RSD
Sale price
3,500.00 RSD
Regular price
A Work in Progress: A Journal — René Redzepi
About the book
World-renowned chef Rene Redzepi delivers an intimate, personal account of a year spent at his celebrated restaurant Noma.
The book "A Work in Progress: A Journal" is an exceptionally personal document of the creative processes at Noma and the challenges chefs faced during twelve months in an unspecified year of the restaurant's history. After a month-long break, Redzepi decided to keep a journal and dedicate a year to creativity and well-being at Noma. The result is an unusually honest, and often humorous, insight into the inner workings of one of the most creative minds in the world of gastronomy. This content was originally published in the bestseller A Work in Progress, first published in 2013.
About the author
Rene Redzepi became head chef and co-founder of Noma in 2003. Since then, he has grown into one of the most respected chefs of his generation, while Noma has been named the best restaurant in the world four times, and he has been included in the list of Time 100 Most Influential People. After launching temporary Noma pop-up residencies with his entire team in Tokyo (Japan, 2015), Sydney (Australia, 2016), and Tulum (Mexico, 2017), Redzepi returned to Denmark to reopen Noma in February 2018, after the restaurant had closed a year earlier at its original location in Copenhagen harbor. Redzepi also founded the non-profit MAD symposium in 2011 with the goal of fostering the creative potential of the global culinary community.
Reviews
"Insightful... The creative processes in the head chef's mind, as well as the ups and downs that come with running a restaurant with huge expectations... A journal infused with humor and the warmth of team spirit. However, it's not all introspection – readers will also have the opportunity to roll up their sleeves and cook. The book concludes with twenty recipes, accompanied by extraordinary photographs by Ditte Isager." — FineDiningLovers.com
"A surprisingly personal journal about a year at the original Noma and 100 recipes." — The New York Times
Specifications
| Category: | Book in English |
| Publisher: | Phaidon |
| Binding: | Hardcover |
| Year of publication: | 2019 |
| Number of pages: | 224 |
| Format: | 220mm x 156mm |
| Weight: | 625g |
| ISBN: | 9780714877549 |
How to choose the first Japanese knife?
If you are buying your first Japanese knife, the advice is to choose a multifunctional blade shape that will cover the widest range of your needs in the kitchen. This includes Gyuto, Santoku and Bunka. The rule is that bigger people need bigger knives and vice versa.
Japanese knife as a perfect gift
Although in the culture of the Far East it is not recommended to give a blade as a gift because of the connection with cutting off good relations, they also could not resist the perfection of such a gift, so they devised a "trick" that allows them to gift knives without problems. Just ask for one coin from the person receiving the gift and in the eyes of strict superstition spirits it will be a fair exchange. Now no joke, a knife is a gift that unlike other transient things will be remembered forever because it will serve forever.
We recommend for you:
