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If you want to know more about how the team at Noma in Copenhagen approach their work in the kitchen, how Rene Redzepi and his fellow colleagues cook their dishes and what happens behind the scenes at the Copenhagen based restaurant then this new three-volume book from Phaidon is perfect for you.
Called, A Work in Progress: Notes on Food, Cooking and Creativity by Rene Redzepi, the huge book is split into three very distinct parts. The first is made up of a collection of over 100 recipes from Noma, the second section is compiled of notes written by Redzepi on a range of topics from creativity to innovation and his views on the meaning of success. The third and final section of this huge release will include a collection of snapshots taken at Noma - a nice insight into how one of the world's best kitchens works behind the scenes.
Although Noma is no longer ranked as The World's Best Restaurant, after loosing the top spot to El Celler De Can Roca, it is still hugely important in the world of gastronomy and has personally helped to spark a Nordic food revolution. A book like this, that as well as providing detailed recipes will focus on the personal stories of Redzepi, is sure to be insightful and a hugely popular buy for any serious food lover.
We can't wait to get our hands on some of the recipes while hopefully starting what to understand what motivates the Danish chef a little bit more.
The book will be released November 2013.
