Unbidan
Acme Inc.
            {
    "id": 294961,
    "slug": "work-in-process-3-books-redzepi",
    "nstc": null,
    "title": "Work in process (3 books)",
    "subtitle": "journal, recipes and snapshots",
    "collection_title": null,
    "collection_part_number": null,
    "annotation": "<P>\nHow do you achieve greater creativity at the world's best restaurant? Rene 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, Rene interweaves observations on creativity, collaboration and ambition making A Work in Progress of interest to food lovers and general readers alike.</P>",
    "description": "Insight into the inner workings of Noma and its highly creative team",
    "imprint": null,
    "language_code": "eng",
    "original_language_code": null,
    "page_count": null,
    "duration_seconds": null,
    "publication_date_first": "2013-09-15",
    "publication_date_latest": "2013-09-15",
    "cover_url": null,
    "editions": [
        {
            "isbn": "9780714866918",
            "product_form": "BB"
        }
    ],
    "ratings_count": 0,
    "read_count": 0,
    "review_count": 0,
    "favorite_count": 0,
    "reading_status_read_count": 0,
    "reading_status_reading_count": 0,
    "reading_status_want_to_read_count": 0,
    "rating_average": null,
    "ratings_distribution": {
        "1": 0,
        "2": 0,
        "3": 0,
        "4": 0,
        "5": 0
    },
    "created_at": "2025-09-19T13:11:33+00:00",
    "updated_at": "2025-10-27T00:22:32+00:00",
    "publisher": {
        "id": 40,
        "slug": "phaidon-press-ltd",
        "name": "PHAIDON PRESS LTD",
        "created_at": "2025-09-19T13:11:12+00:00",
        "updated_at": "2025-09-19T15:05:24+00:00"
    },
    "contributors": [
        {
            "id": 174253,
            "slug": "redzepi",
            "key_names": "REDZEPI",
            "names_before_key": null,
            "prefix_to_key": null,
            "contributor_role": "A01",
            "readable_contributor_role": "Author"
        },
        {
            "id": 174254,
            "slug": "rene-redzepi-2",
            "key_names": "Redzepi",
            "names_before_key": "Ren\u00e9",
            "prefix_to_key": null,
            "contributor_role": "A01",
            "readable_contributor_role": "Author"
        }
    ],
    "genres": [],
    "subjects": [
        {
            "scheme_identifier": "32",
            "scheme_version": null,
            "main_subject": false,
            "subject_code": "441",
            "created_at": "2025-09-19T13:11:33+00:00",
            "updated_at": "2025-09-19T13:11:33+00:00"
        }
    ]
}
        

Work in process (3 books)

journal, recipes and snapshots
ID 294961
Slug work-in-process-3-books-redzepi
Contributors
Author : REDZEPI
Author : René Redzepi
Annotation <P> How do you achieve greater creativity at the world's best restaurant? Rene 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, Rene interweaves observations on creativity, collaboration and ambition making A Work in Progress of interest to food lovers and general readers alike.</P>
Description Insight into the inner workings of Noma and its highly creative team
Genres
Subjects
441 Basis kookboeken NUR
NSTC
Publisher PHAIDON PRESS LTD
Imprint
Language eng
Page count
Duration
Publication date first 2013-09-15
Publication date latest 2013-09-15
Cover URL
Editions
  • ISBN: 9780714866918 (BB)

Ratings & Reviews

0.0
0 ratings
Sign in to rate
You need to be logged in to submit a rating.

Recent Reviews

No reviews yet. Be the first to review this book!