A Work in Progress: A Journal by René Redzepi

  • Scallop chips and spicy grains (page 180)

    from A Work in Progress: A Journal A Work in Progress by René Redzepi

    • Categories: Dressings & marinades; Sauces for fish; Appetizers / starters; Winter; Danish
    • Ingredients: scallops; beech nuts; durum wheat; Kamut; pearl barley; emmer wheat; watercress; balsamic vinegar; squid ink; dulse; grapeseed oil; mussel stock
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0714877549
  • ISBN 13 9780714877549
  • Published Feb 01 2019
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries Australia, United Kingdom, United States, Canada
  • Publisher Phaidon Press

Publishers Text

The world-famous chef René Redzepi's intimate first-hand account of a year in the life of his renowned restaurant, Noma

A Journal is a highly personal document of the creative processes at Noma and the challenges faced by its chefs over a twelve-month period in an unspecified year of the restaurant's history. After a month of vacation, Redzepi made a resolution to keep this journal and to dedicate a year to the creativity and well-being at Noma. The result is an unusually candid, and often witty, insight into the inner workings of one of the most creative minds in the food industry today.

From the publisher of Noma: Time and Place in Nordic Cuisine and A Work in Progress, in which A Journal was originally featured.

Other cookbooks by this author