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René Redzepi
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A Work in Progress: A Work in Progress Hardcover – November 11, 2013

by René Redzepi (Author), Lars Ulrich (Author)
4.6 4.6 out of 5 stars 213 ratings
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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.
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Previous page
  1. Print length
    648 pages
  2. Language
    English
  3. Publisher
    Phaidon Press
  4. Publication date
    November 11, 2013
  5. Dimensions
    9.63 x 1.75 x 11.63 inches
  6. ISBN-10
    0714866911
  7. ISBN-13
    978-0714866918
  8. See all details
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The Amazon Book Review
The Amazon Book Review
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Editorial Reviews

Review

"These three books perfectly capture Rene Redzepi's gastronomic vision: playful and fiercely imaginative, deeply rooted in season and place, and committed to pure, real ingredients."―Alice Waters

"Rene Redzepi is, without a doubt, the most influential, provocative, and important chef in the world... This book chronicles a year in the life of a chef, a creative process - and a restaurant considered by many to be the best."―Anthony Bourdain

"Redzepi has given us a book - or really, three books - that take us not only into the field... but also into the wildest place of all: his mind. A striking, thought-provoking, and imminently pleasurable read."―Daniel Barber

"F**k me, he's a good chef!"―Fergus Henderson

"This is a brilliant, honest, and ultimately exhilarating insight into one of the most important culinary minds in the world."―Daniel Patterson

"The perfect package... Gorgeous recipes, candid snapshots, and a year's worth of journal entries are what you get in Rene Redzepi's latest... But that's not our favorite thing about the Noma chef's three-volume set. The package design - three monochromatic and straight-up minimalist covers, all held together by a color-coordinated rubber band - makes this title (and all of its parts) a must for any collection."― Bon Appetit

"There's no doubting [Redzepi's] genius... A profound insight into how he conceives his dishes... The [recipe] selection here contains some of Noma’s key naturalistic techniques and will therefore be of interest to many chefs cooking at a high level... A rare glimpse into one of the world's most influential kitchens."―Restaurant

"...A raw, fascinating and innovative exploration of an elite chef's obsessive life. But more than that, it is a book about creativity."―The San Francisco Chronicle

" [A] must-have cookbook."―InStyle

"...[A Work in Progress] forms an intimate look at what Redzepi does, how he does it, and what it means to do it... What fun to delve into this landscape of Nordic ingredients and ideas. You just might find yourself dreaming about eating hay and ants for dinner and spruce parfait for dessert."―Food & Wine

"Unique and insightful, this is one collection true food lovers will delight in."―Publishers Weekly

"...The best portrait yet of the intellectual and emotional challenges of delivering one of the most creative menus in the business."―The Economist

"A food nerd's dream."―Wine Enthusiast

"[A Work in Progress] gets our pick for the best cookbook of the year because it's human, intimate and inspiring."―Tasting Table

About the Author

René Redzepi is one of the most influential chefs on the international gastronomic scene. He is head chef and majority owner of the 2-star Michelin restaurant Noma in Copenhagen, which specializes in Nordic cuisine and sources ingredients exclusively from Scandinavia.

Classically trained, Redzepi began his culinary career at Copenhagen's Restaurant Pierre André, eventually moving onto El Bulli, The French Laundry, and Kong Hans Koelder. He founded Noma in 2003 and since then, the restaurant has taken the number one spot in the World's 50 Best Restaurant Awards in 2010, 2011, and 2012.

In 2008, Redzepi established the Nordic Food Lab, a non-profit institution established to explore Nordic cuisine. He also participates annually in MAD Food Camp, a platform that engages leading chefs, scientists, and academics each summer to discuss a new theme.

Redzepi's first major cookbook, Noma: Time and Place in Nordic Cuisine (Phaidon, 2010) was hailed by the Wall Street Journal as "the most important cookbook of the year" and won both IACP and James Beard awards.

Product details

  • Publisher ‏ : ‎ Phaidon Press; 10.12.2013 edition (November 11, 2013)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 648 pages
  • ISBN-10 ‏ : ‎ 0714866911
  • ISBN-13 ‏ : ‎ 978-0714866918
  • Item Weight ‏ : ‎ 4.94 pounds
  • Dimensions ‏ : ‎ 9.63 x 1.75 x 11.63 inches
  • Customer Reviews:
    4.6 4.6 out of 5 stars 213 ratings

About the author

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René Redzepi

René Redzepi

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René Redzepi is the chef and co-owner of Noma in Copenhagen, four times recognized as the world’s best by the World’s 50 Best Restaurants. Redzepi has twice appeared on the cover of Time magazine (and been named one of Time’s 100 Most Influential People in the World); been featured in publications from the New York Times to Wired; and been profiled in two feature-length documentaries and countless national and international media outlets. His first book, Noma: Time and Place in Nordic Cuisine, was an IACP and James Beard Award winner. He is also the author of A Work in Progress. He lives with his wife, Nadine Levy Redzepi, and their three children. Find him on Instagram @reneredzepinoma and @nomacph.

Customer reviews

4.6 out of 5 stars
4.6 out of 5
213 global ratings

Top reviews from the United States

Lisa C.
5.0 out of 5 stars The personal notebook is worth the price of admission...
Reviewed in the United States on June 3, 2018
Verified Purchase
While the recipes are almost (scratch that, definitely) not able to be made by a home cook in the average kitchen, the cook book is inspiring and beautiful. But, it's the notebook that is worth the price of this.... Rene Redzepi is a mad genius and his willingness to look into his process and discover what works and doesn't, what he loves and doesn't and how to keep pushing the boundaries for himself and his "audience" (diners) is inspiring for any creative or business person.
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Ryan
5.0 out of 5 stars René's journal is one of the best books I've ever read.
Reviewed in the United States on February 20, 2016
Verified Purchase
Excellent. One of the most honest accounts I've ever read. I'm not in the food or restaurant business, but still thoroughly enjoyed René's insight on business, leading a team, and dealing with the day-to-day struggles of creativity. A rare piece of work that anyone in business should read. The typesetting and layout of the whole thing was a nice bonus, too.

If you pick this up, make sure to read a few pages into the journal before looking at the snapshots. The words really give life and meaning to the photos and seeing the team at Noma grow.

So good!
2 people found this helpful
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Amazon Customer
5.0 out of 5 stars review of Rene Redzepi: A Work in progress
Reviewed in the United States on December 30, 2013
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Beautifully presented, fabulous information and really interesting to see how a top chef thinks and plans, The photographs are amazing and the receipes are fantastic. I also purchased EL BULI but I think A Work in progress is a better production as regards information and pictures.
One person found this helpful
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Charles N.
5.0 out of 5 stars Superb book from the Best Restaurant in the World (3 years)
Reviewed in the United States on January 8, 2014
Verified Purchase
What can I add to Anthony Bourdain's 1-hr show on CNN's "Parts Unknown" dedicated to just one restaurant, NOMA, in Copenhagen, ranked by chefs from around the world as The Best Restaurant in the World? Three times! Rene Redzepi and his staff do things in the kitchen and pantry with food items most of us would never have imagined. Items picked up in the woods, on the beach, or in a garden, at different times of the year. Stuffed fermented rose buds, wood ants for pepper, and so much more -- always seeking available, natural alternatives to the increasing world-wide demand for commonly used, altered, insecticide-laden (and potentially non-sustainable) edibles. As a chef, I found this book an inspiration to "think outside the box" and present dishes extraordinary to the eye and palate. I also bought his "NOMA Recipes" -- not a "cook book" for most people. If you want to "push the envelope" in your kitchen, I recommend this one also.
8 people found this helpful
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Mike
5.0 out of 5 stars Great Format!
Reviewed in the United States on April 8, 2014
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I have been a Redzepi fan for quite some time as I admire his foraging and willingness to take risk by using local natural ingrediants in his sometimes exotic recipes...... This 3 book format is nice in that I can read Rene's journal and if I choose to access either the recipe(s) or picture(s) that support the journal entry I can simply go to the referenceed page of the 2 accompanying books (recipes & pictures). AND...If I simply want to enjoy the beautiful recipes I can browse through the recipe book by itself.....I would definately recommend this book set to anyone who loves food and would enjoy reading about a year in the life of the chef/owner of Noma, the world's #1 restaurant.
2 people found this helpful
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Thom Corrado
5.0 out of 5 stars Beautiful set of books
Reviewed in the United States on September 15, 2016
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Beautiful set of books, and a great look into the mind of one of the best chefs of our time.
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Marvas
5.0 out of 5 stars i doesn't really like the Snap shots and the Journal part
Reviewed in the United States on January 25, 2015
Verified Purchase
i must say, i doesn't really like the Snap shots and the Journal part. But the Recipes section was OMG so GOOD and so interesting. who will think to use potato for dessert! And it taste so GOOD!(Tried and Tested!)
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Kindle Customer
4.0 out of 5 stars The creative journey
Reviewed in the United States on May 3, 2014
Verified Purchase
The Journal is the best part of this set. I devoured every word, loving how Rene shared his thoughts on the creative process that he uses in his kitchen. I also enjoyed how he included 'links' to the recipes and photos in the text so you can really see what it is he is talking about at the time.

Brilliant and inspired.
One person found this helpful
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Top reviews from other countries

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Chetan Ramesh Singh
5.0 out of 5 stars Chef René book
Reviewed in India on August 8, 2020
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Chef René is the best chef in the world.
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Chetan Ramesh Singh
5.0 out of 5 stars Chef René book
Reviewed in India on August 8, 2020
Chef René is the best chef in the world.
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Amazon Customer
5.0 out of 5 stars Redzepi - NOMA journal and dishes
Reviewed in the United Kingdom on October 14, 2015
Verified Purchase
Very very valuable piece of work for me as a chef. I think for non chefs it would be not soooo interesting but worth a look. For aspiring and working chefs this is a must have. Super genuine, well written, intelligent, honest and packed with usable ideas an insight. 10/10....5stars.....a very good piece of material to have as a chef and it's v cool how, as the journal is being written you have the cookbook to refer to with fully detailed and photographed recipes and can see how their minds and the dishes progress and develope. Must be nice to have a test kitchen with 3-5 people staring at a few ingredients for days on end deliberating and designing one single dish. Great work!
2 people found this helpful
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Sarah Barrett
5.0 out of 5 stars gift giver
Reviewed in Canada on March 5, 2014
Verified Purchase
Gave this to my son - a chef - for Christmas (from his Santa list!). He loves it. It came beautifully boxed in such a way that I could not open it and have a peek before I gave it away - - - but all in all it was a success!
One person found this helpful
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Fabrizia
5.0 out of 5 stars A perfect book for chefs and food lovers
Reviewed in Italy on April 15, 2015
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It's perfect. Shipping Was great and packaging was in order. You find recipes, book, shapshots of one of the most important chef in the world
One person found this helpful
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lucienne
5.0 out of 5 stars Für Fans der neuen nordischen Küche
Reviewed in Germany on June 3, 2014
Verified Purchase
Erstmal überzeugt an diesem Package die Aufmachung - das Dreierset wird von einem Gummiband zusammengehalten und wirkt modern und hochwertig zugleich (zu bemerken ist hier auch ein sehr gutes Preis - Leistungsverhältnis).
Wer sich ein klassisches "Kochbuch" erhofft, wird zumindest mit dem Tagebuchartigen "Journal" und dem mit Schnappschüssen gefüllten, kleinen "Shots" weniger anfangen können, auch im "Recipes" wird viel Wert auf das "Nebenbei" gelegt - wer sich jedoch für den "Alltag" eines Spitzenkochs und seine Inspirationsquellen interessiert, liegt mit diesem Set genau richtig.
Ein tolles Geschenk für alle Noma- und Rene-Redzepi-Fans, zum NAchkochen (wie auch die Noma-Rezepte) eher bedingt geeignet - aber darum sollte es zumindest bei diesem Bundle auch nicht gehen.
3 people found this helpful
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