René Redzepi has taken the top spot at the World’s 50 Best Restaurant Awards. The Noma chef and A Work In Progress author was the surprise win of the night, taking back his world’s best restaurant crown from last year’s winner El Celler de Can Roca. Noma has now won the award an astonishing four times.
How do you achieve greater creativity at the world’s best restaurant?
René Redzepi committed to writing a journal for an entire year to reflect on this question and the result is A Work in Progress: Notes on Food, Cooking and Creativity.
Three books in one, a journal, recipe book and flick book, A Work In Progress recounts the day-to-day life at Noma – from the trials of developing new dishes to the successes that come with winning the 50 Best Restaurant award.
While the journal is the book’s heart, it is supported by the recipe book containing 100 brand new recipes and the flick book of 200 candid images which provide a stunning, and often humorous, insight into the inner workings of the restaurant and it’s talented team of chefs.
Reflective, insightful and compelling, René interweaves observations on creativity, collaboration and ambition making A Work In Progress of interest to food lovers and general readers alike.
About the Contributor
Andrew Cattanach is a regular contributor to The Booktopia Blog. He has been shortlisted for The Age Short Story Prize and was named a finalist for the 2015 Young Bookseller of the Year Award. He enjoys reading, writing and sleeping, though finds it difficult to do them all at once.
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