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.

Format: Hardback & Paperback
Size: 270 x 220 mm (10 5/8 x 8 5/8 in)
Pages: 648 pp
Illustrations: 300 illustrations