位於丹麥哥本哈根的Noma餐廳,被譽為全球最成功、最有影響力的餐廳之一。從2010年起連續五年奪得世界最佳餐廳。背後靈魂人物—創辦人兼主廚René Redzepi提倡新北歐式料理,深受人們喜愛,更改變了人們對北歐食物的習慣與認知。如今第一手關於NOMA創意過程與歷史的個人札記,將如實呈現給讀者。
經過一個月的假期,René堅持寫手記,記錄餐廳營運的一切,包含創作心路,長達一年,紀錄諸多Noma餐廳面臨的挑戰。首次收錄於2013年《A Work in Progress》,內容豐富,記錄個人創作發想的過程與草創初期的疑問。率真的心思流露,與主廚的幽默,為飲食文化注入無限想像。
The world-famous chef René Redzepi's intimate first-hand account of a year in the life of his renowned restaurant, noma
A Work in Progress: A Journal is a highly personal document of the creative processes at noma and the challenges faced by its chefs over a twelve-month period in an unspecified year of the restaurant's history. After a month of vacation, Redzepi made a resolution to keep a journal and to dedicate a year to the creativity and well-being at noma. The result is an unusually candid, and often humorous, insight into the inner workings of one of the food world's most creative minds. Originally featured in the bestselling A Work in Progress, first published in 2013.