Packaged together with a cheerful yellow band, the three volumes of Rene Redzepi‘s latest cookbook are almost sculptural, but it is what is inside that is most intriguing. Unlike more traditional food publications, “A Work in Progress” puts emphasis on the unique thought process and creative philosophy that has distinguished Noma as a restaurant and Redzepi as a chef. The smallest, dark green volume, “Snap …
Rene Redzepi: “A Work in Progress”
