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René Redzepi: A Work in Progress by…
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René Redzepi: A Work in Progress

by René Redzepi

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voooral omdat het op drie manieren inzicht geeft in het ontstaan van een nieuwe keuken. En waarom Numa beter was dan Bulli, en vooral toegankelijker. Al zijn de recepten minstens zo onnavolgbaar (in de ziun van niet na te koken), samen met de fotootjes zijn ze de perfecte illustraties bij het dagboek van René. ( )
  stefanbrouwer | Jan 25, 2014 |
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Amazon.com Product Description (ISBN 0714866911, Hardcover)

A Work in Progress is the highly anticipated follow-up to Rene Redzepi's James Beard and IACP Award-winning cookbook, Noma: Time and Place in Nordic Cuisine (Phaidon).

A Work in Progress is a collectible set of three beautifully designed books: a cookbook with 100 new recipes from Noma; a personal journal written by Redzepi in which he explores creativity, innovation, and the meaning of success; and a pocket book of candid, Instagram-style snapshots featuring the influential chef and his team. Offering unprecedented insight into the inner workings of the world's best restaurant, this is sure to be one of the most popular gift books this holiday season.

(retrieved from Amazon Thu, 12 Mar 2015 18:13:03 -0400)

"The entity 'A Work in Progress,' is a collectible set of three beautifully designed books: a cookbook with 100 new recipes from Noma; a personal journal written by Redzepi in which he explores creativity, innovation, and the meaning of success; and a pocket book of candid, Instagram-style snapshots featuring the influential chef and his team."--… (more)

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