A Work In Progress A Journal
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A Work in Progress: A Journal
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.
Becoming Me: A Work in Progress
Here is a beautifully illustrated interactive journal from the creator of the empowering adult coloring book I Love My Hair—featured on BuzzFeed, Mashable, and more. A wonderful survival guide for trying times, this journal encourages self-discovery and self care, and is the perfect distraction for doodlers hoping to escape reality and nurture their creative expression. This gorgeous full-color journal and activity book will get you coloring, doodling, and writing your way to your best self. Combining quotes from inspiring women, positive affirmations, and artistic advice direct from Andrea Pippins, along with supportive prompts and exercises, this uplifting book is the perfect tool to get those creative juices flowing. And with stylish hand-lettering and full-color illustrations throughout, Becoming Me is a perfect gift and keepsake—as well as a powerful tool for self-expression. Praise for I Love My Hair by Andrea Pippins: “The girl power stress-reliever we all needed.” —Bustle Online “Pippins’s imaginative images will inspire your inner artist and fashionista.” —The Huffington Post
Noma
" "Noma is the most important cookbook of the year." – The Wall Street Journal René Redzepi has been widely credited with re‐inventing Nordic cuisine. His Copenhagen restaurant, Noma, was recognized as the #1 best in the world by the San Pellegrino World’s 50 Best Restaurant awards in April 2010 after receiving the "Chef’s Choice" award in 2009. Redzepi operates at the cutting edge of gourmet cuisine, combining an unrelenting creativity and a remarkable level of craftsmanship with an inimitable and innate knowledge of the produce of his Nordic terroir. At Noma, which Redzepi created from a derelict eighteenth‐century warehouse in 2003 after previously working at both elBulli and The French Laundry, diners are served exquisite concoctions, such as Newly‐Ploughed Potato Field or The Snowman from Jukkasjarvi, all painstakingly constructed to express their amazing array of Nordic ingredients. His search for ingredients involves foraging amongst local fields for wild produce, sourcing horse‐mussels from the Faroe Islands and the purest possible water from Greenland. Redzepi has heightened the culinary philosophy of seasonally and regionally sourced sustainable ingredients to an unprecedented level, and in doing so has created an utterly delicious cuisine. At the age of 37, Redzepi is one of the most influential chefs in the world. Noma: Time and Place in Nordic Cuisine offers an exclusive insight into the food, philosophy and creativity of René Redzepi. It reveals the first behind the scenes look at the restaurant, Noma, and features over 90 recipes as well as excerpts from Redzepi’s diary from the period leading up to the opening of the restaurant and texts on some the most enigmatic of Noma’s suppliers. The book includes 200 new specially commissioned color photographs of the dishes, unique local ingredients and landscapes from across the Nordic region. It also includes a foreword by the artist Olafur Eliasson. "