René Redzepi: 'A Work in Progress' Cookbook Out in November
To start our series we discuss the Noma chef's childhood influences in Copenhagen and Macedonia
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Looks like René Redzepi isn't just reinventing what food looks like; the chef behind Scandinavian restaurant Noma is releasing a second book with Phaidon this November, this time creating three books in one.
The bundle of books, as pictured on the Phaidon website, is collectively called A Work in Progress, featuring a journal, recipe book, and "flick book." The journal's final manuscript clocked in at 200 pages, Redzepi tweeted, while the recipe book reportedly holds 100 new recipes from Noma. The "flick book" will feature 200 candid images to "provide a stunning, and often humorous, insight into the inner workings of the restaurant and its talented team of chefs."
Redzepi's contributions include waxing poetic about Noma's "creativity and life," as well as offering day-to-day accounts of life at Noma, discussing recipe development and the success from winning the 50 Best Restaurant award. Photographer Ditte Isager provided the images.
The collection will cost $49.95 (which is how much the NOMA cookbook is listed at) and will be shipped November 2013.
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