- Počet strán: 224
- Väzba: tvrdá
- EAN: 9780714877549
- Jazyk: anglický
- ISBN: 0714877549
- Dátum vydania: 13. februára 2019
- Vydavateľstvo : Phaidon
A Work in Progress - A Journal
René Redzepi
The world-famous chef Rene Redzepi's intimate first-hand account of a year in the life of his renowned restaurant, noma
A Work in Progress: A Journal 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 A Work in Progress, first published in 2013.
A Work in Progress: A Journal 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 A Work in Progress, first published in 2013.
- Počet strán: 224
- Väzba: tvrdá
- EAN: 9780714877549
- Jazyk: anglický
- ISBN: 0714877549
- Dátum vydania: 13. februára 2019
- Vydavateľstvo : Phaidon
The world-famous chef Rene Redzepi's intimate first-hand account of a year in the life of his renowned restaurant, noma
A Work in Progress: A Journal 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 A Work in Progress, first published in 2013.
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