<p><strong>The world-famous chef Ren¿edzepi''s intimate first-hand account of a year in the life of his renowned restaurant, noma</strong></p><p><em>A Work in Progress: A Journal</em> 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 a journal and to dedicate a year to the creativity and well-being at noma. The result is an unusually candid, and often humorous, insight into the inner workings of one of the food world''s most creative minds. Originally featured in the bestselling <em>A Work in Progress</em>, first published in 2013.</p>
Pris: kr 299.00 fra Norli
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<p>Ren¿edzepi has been widely credited with re-inventing Nordic cuisine. His Copenhagen restaurant, Noma, was recognized as the third best in the world by the San Pellegrino World¿s 50 Best Restaurant awards in 2009 and received the unique ¿Chef¿s...
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<DIV><B>Winner, 2019 IACP Award for Best Book of the Year in Food Matters</B><BR/><BR/><B>Named one of the Best Food Books of the Year by <I>The New Yorker</I>,<I> Smithsonian</I>, <I>The...
kr 229.00
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<B>A Barnes & Noble Best Cookbook of 2022</B><BR/><B>A Barnes & Noble Best Gift Book of 2022</B><BR/><BR/> There’s a reason Noma sits atop the list of the world’s best restaurants. Every bite,...
kr 779.00
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At noma--four times named the world's best restaurant--every dish includes some form of fermentation, whether it's a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation...
kr 429.00
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