9780714866918: A Work in Progress

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{"authorDescription":"Rene Redzepi","bookshot2d":null,"bookshot3d":null,"bookshot3dSquare":null,"categories":["store/food-cook/","store/food-cook/chefs/"],"date":"2013-11-11 00:00:00","editionId":72020,"guid":"28AF904A-865E-486C-A7C0-DCBB7C4CA192","images":[],"markets":{"AUD":{"discountPrice":null,"inventory_policy":"deny","price":"79.95","show":true},"CAD":{"discountPrice":null,"inventory_policy":"deny","price":"84.95","show":true},"EUR":{"discountPrice":null,"inventory_policy":"deny","price":"49.95","show":true},"GBP":{"discountPrice":null,"inventory_policy":"deny","price":"39.95","show":true},"TEST":{"discountPrice":null,"inventory_policy":"continue","price":"64.95","show":true},"USD":{"discountPrice":null,"inventory_policy":"deny","price":"64.95","show":true}},"preorder":false,"related":["9780714864693","9780714859033","9780714868868","9780714865485","9780714862453"],"sku":"9780714866918","source":"BOOKs","specifications":{"binding":"Hardback","colIlls":"330","extent":"648","language":"English","lenInch":"9","lenMm":"230","weightKilo":"2.25","widthInch":"11","widthMm":"280"},"status":true,"subtitle":" ","title":"A Work in Progress","uri":"store/food-cook/rene-redzepi-a-work-in-progress-9780714866918/","webAuthorDescription":"René Redzepi","webDescription":"","webKeywords":"","webLongDescription":"A companion piece to \u003cem\u003eNoma\u003c/em\u003e, \u003cem\u003eA Work in Progress \u003c/em\u003eis a personal account of life at the now famous restaurant. Written by René Redzepi as a series of journal entries the text will be accompanied by approximately 75 brand new recipes worked on during the year. Illustrated with a combination of candid photography shot by René and his team (125 images), plus final dish shots (90), \u003cem\u003eA Work in Progress\u003c/em\u003e promises to be a unique insight into the inner workings of the restaurant and its highly creative team of chefs.","webReviews":"\n\n\n\u003cp\u003e\u0026quot;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.\u0026quot;\u0026#8212;\u003cem\u003eAlice Waters\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003e\u0026quot;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.\u0026quot;\u0026#8212;\u003cem\u003eAnthony Bourdain\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003e\u0026quot;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.\u0026quot;\u0026#8212;\u003cem\u003eDaniel Barber\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003e\u0026quot;F**k me, he's a good chef!\u0026quot;\u0026#8212;\u003cem\u003eFergus Henderson\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003e\u0026quot;This is a brilliant, honest, and ultimately exhilarating insight into one of the most important culinary minds in the world.\u0026quot;\u0026#8212;\u003cem\u003eDaniel Patterson\u003c/em\u003e\u003c/p\u003e\n\n\u003cp\u003e\u0026quot;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.\u0026quot;\u0026#8212;\u003cem\u003e Bon Appetit\u003c/em\u003e\u003c/p\u003e\n\n\u003cp\u003e\u0026quot;There's no doubting [Redzepi's] genius... A profound insight into how he conceives his dishes... The [recipe] selection here contains some of Noma\u0026#8217;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.\u0026quot;\u0026#8212;\u003cem\u003eRestaurant\u003c/em\u003e\u003c/p\u003e\n\n\u003cp\u003e\u0026quot;...A raw, fascinating and innovative exploration of an elite chef's obsessive life. But more than that, it is a book about creativity.\u0026quot;\u0026#8212;\u003cem\u003eThe San Francisco Chronicle\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003e\u0026quot; [A] must-have cookbook.\u0026quot;\u0026#8212;\u003cem\u003eInStyle\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003e\u0026quot;...[\u003cem\u003eA Work in Progress\u003c/em\u003e] 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.\u0026quot;\u0026#8212;\u003cem\u003eFood \u0026amp; Wine\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003e\u0026quot;Unique and insightful, this is one collection true food lovers will delight in.\u0026quot;\u0026#8212;\u003cem\u003ePublishers Weekly\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003e\u0026quot;...The best portrait yet of the intellectual and emotional challenges of delivering one of the most creative menus in the business.\u0026quot;\u0026#8212;\u003cem\u003eThe Economist\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003e\u0026quot;A food nerd's dream.\u0026quot;\u0026#8212;\u003cem\u003eWine Enthusiast\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003e\u0026quot;[\u003cem\u003eA Work in Progress\u003c/em\u003e] gets our pick for the best cookbook of the year because it's human, intimate and inspiring.\u0026quot;\u0026#8212;\u003cem\u003eTasting Table\u003c/em\u003e\u003c/p\u003e\n","webShortDescription":"Insight into the inner workings of Noma and its highly creative team"}