Work in Progress : A Work in Progress by René Redzepi and Lars Ulrich (2013,...

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eBay-Artikelnr.:257144965366

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Hinweise des Verkäufers
“like new”
Edition
First Edition
ISBN
9780714866918
Kategorie

Über dieses Produkt

Product Identifiers

Publisher
Phaidon Press, Incorporated
ISBN-10
0714866911
ISBN-13
9780714866918
eBay Product ID (ePID)
167702814

Product Key Features

Book Title
Work in Progress : a Work in Progress
Number of Pages
648 Pages
Language
English
Publication Year
2013
Topic
Individual Chefs & Restaurants
Illustrator
Yes
Genre
Cooking
Author
René Redzepi, Lars Ulrich
Format
Hardcover

Dimensions

Item Height
1.8 in
Item Weight
79.2 Oz
Item Length
11.6 in
Item Width
9.6 in

Additional Product Features

Intended Audience
Trade
Reviews
"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, "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, "These three books perfectly capture René Redzepi's gastronomic vision: playful and fiercely imaginative, deeply rooted in season and place, and committed to pure, real ingredients." - Alice Waters "René 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 " . . . 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
TitleLeading
A
Dewey Edition
23
Dewey Decimal
641.5948
Synopsis
A companion piece to Noma , A Work in Progress is 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), A Work in Progress promises to be a unique insight into the inner workings of the restaurant and its highly creative team of chefs.

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