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The world-famous chef René Redzepi's intimate first-hand account of a year in the life of his renowned restaurant, noma A Work in Progress: A Journal is a highly personal document of the creative processes at noma and the challenges faced by its chefs
Finally, the secret sauce of Noma is revealed-the long-anticipated follow-up to the bestselling The Noma Guide to Fermentation offers more than 150 recipes for infused oils, vinaigrettes, fudges, spice mixes, rubs, sauces, and other flavour-boosting condi
Widely credited with re-inventing Nordic Cuisine, Redzepi, whose Copenhagen restaurant, Noma, was recognized as the #1 best in the world by the San Pellegrino World´s 50 Best Restaurant awards in April 2010, offers an exclusive insight into his food, phil