If you've wondered what went on behind the scenes at Noma, four-time winner of the "best restaurant in the world", let Rene Redzepi take you there in his new insightful diary: A Work in Progress: A Journal published by Phaidon.
From the creative workings inside the head chef's mind to the highs and lows that came with running a restaurant with such a huge amount of expectation riding on it, Redzepi put pen to paper offering all that personal insight and more.
Post-2011, Redzepi gives an honest 12-month "in the life of" account of the territory that came with running the cutting edge Copenhagen restaurant and the energy, team motivation and creative momentum that kept it there.
Left image: Stinging nettle, Urtica dioica.
Right image: Slowly Sautéed Celeriac and Truffle Sauce.
From milestone personal events, like having a second child, to the toll that the inclement Danish weather takes, it's a journal peppered with humour and the warmth of team spirit.
However, it's not all self-reflection. Fans will also get the chance to roll up their sleeves and cook. Twenty recipes close the book polished off with some incredible photography by Ditte Isager.
The original Noma restaurant closed in 2016 to re-open with new Noma 2.0 in February 2018 complete with a garden, fermentation lab and a distinct seasonal menu. Redzepi is also involved in other major projects like pioneering food symposium MAD. Discover more here.
"A Work in Progress" (first published in 2013) is now available for pre-order on Phaidon and publishes on 1 February 2019.
Left Image: Branches.
Right Image: A Plateful of Flowers and Some Vinaigrette.
All images by Ditte Isager and courtesy of Phaidon
Dal is one of those recipes that goes all the way back to the Indus Valley Civilisation. Unlike dishes such as biryani, brought to India by the Moghuls, it is one of those foods that has always been there. It is therefore a building block of Indian culture.