Rene Redzepi
- 作者:Redzepi,RenT
- 出版社:Phaidon Press Limited
- 出版日期:2013-11-11
- 語言:英文
- ISBN10:0714866911
- ISBN13:9780714866918
- 裝訂:24.1 x 30.5 x 5.7 cm / 普通級 / 雙色印刷
全球第一、丹麥知名餐廳Noma主廚René Redzepi 推出新作!此三冊套書,涵蓋100道Noma美味食譜、主廚創意發想日誌、以及美妙的攝影集。
In 2010, Chef René Redzepi published Noma: Time and Place in Nordic Cuisine, hailed by The Wall Street Journal as "the most important cookbook of the year." Since then, Redzepi has become
one of the world's most influential chefs, with his famed restaurant Noma claiming the number one spot at the World's 50 Best Restaurants awards three years in a row.
Now Rezepi has created a fascinating and innovative new three-book collection: A Work in Progress: Journal, Recipes and Snapshots. It includes a personal journal written by René himself
over a full year in which he explores creativity, innovation, and the meaning and challenges of success; a beautiful cookbook with 100 brand new recipes from Noma; and a pocket book of candid
Instagram-style snapshots taken by the restaurant staff behind the scenes and at its annual MAD Food Symposium.
The cookbook is organized in a calendar year format with each month featuring an assortment of seasonal dishes, such as Icy Sloe Berries and Brown Cheese Ganache; Trash Cooking with Leeks;
Oxtail and Blueberries; Fresh Tender Squid and Whitecurrent Broth; and Spicy and Sweet Cucumber and Pickled Elderflowers. The book also features an introduction from the Denmark-born Lars
Ulrich of Metallica.
A Work in Progress offers an unprecedented and honest look inside the mind of a chef who is at the top of today's international gastronomic scene. Reflective, insightful, and compelling,
Redzepi's trailblazing new book is sure to be of interest to food lovers and general readers alike.