A Work in Progress is a personal account by René Redzepi, featuring journal entries from life at Noma, along with about 75 new recipes. The book includes 125 candid photos and 90 final dish images, offering a unique insight into the restaurant's operations and its creative chefs.
New York Times Bestseller A New York Times Best Cookbook of Fall 2018 “An indispensable manual for home cooks and pro chefs.” —Wired 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 is one of the foundations behind Noma’s extraordinary flavor profiles. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it’s about to be taken to a whole new level.
The world-famous chef Rene Redzepi's intimate first-hand account of a year in the life of his renowned restaurant, noma
Announcing a new series of books for readers seeking a deeper engagement with food and the world around us
René Redzepi has redefined Nordic cuisine through his acclaimed Copenhagen restaurant, Noma, which was named the world's best in 2010. Known for his innovative approach, Redzepi combines creativity and craftsmanship with a deep understanding of Nordic ingredients. Since opening Noma in a renovated eighteenth-century warehouse in 2003, he has crafted exquisite dishes like Newly-Ploughed Potato Field and The Snowman from Jukkasjarvi, showcasing the region's diverse produce. His ingredient sourcing involves foraging local fields, obtaining horse-mussels from the Faroe Islands, and using pristine water from Greenland. Redzepi emphasizes seasonally and regionally sourced sustainable ingredients, elevating culinary philosophy to new heights. At just 37, he is one of the most influential chefs globally. This book provides an exclusive look into Redzepi's food philosophy and creativity, featuring over 90 recipes, diary excerpts from the restaurant's early days, and insights into Noma's unique suppliers. Accompanied by 200 new color photographs of dishes, local ingredients, and Nordic landscapes, it also includes a foreword by artist Olafur Eliasson.