René Redzepi: A Work in Progres
Fanden, Jeg er sulten!
From the forager of the north the world is somehow better because of “René Redzepi: A Work in Progress”. And this was the second book by the most famous contemporary chef of the world - who graced the cover of Time magazine and had won Michelin stars but smiles his way skipping in the Danish forests all seemingly on the same sunshine day. Right? RIIIIIIIGHT. Yes you will fall in love with him, it is impossible not to.
A three part treat at that – a small pocket book of Instagram style snap shots, a journal where the man writes it the way he feels it (swearing, bloodshed and tears included) and then the recipe guide from his famed Noma restaurant.
And if you missed Noma perhaps it was a highly acclaimed, three-Michelin-starred restaurant in Copenhagen, known for its innovative New Nordic cuisine and focus on local, foraged ingredients. Oh and I loved it. Led by chef it topped “World's 50 Best Restaurants” (if you care about that kind of thing) lists multiple times. But in 2024, Noma closed its doors for regular service to transition into a full-time food laboratory, developing new dishes and products for its e-commerce business, Noma Projects.
Anyway…Yellow rubber (that looks like it was foraged from a mountainous area of Denmark) kinkily tie the three books together. Then again the colors of the books are all greens and foresty too.
The snap shots that come complete with staff meals, weird ideas, Saturday Night Projects, celeriac roots, venus clams, sunsets, rainbows and wild garlic…is a wonderful addition to the life of Noma and Redzepi that fans, and also new fans, are dying to discover. Even lamb testicles and tattoos look good together here.
The journal ventures into the creative process that Redzepi goes through, a real honest and interesting narrative. The possible frustration of starfish, no-rules cooking, the success owned to beach weeds and even the birth of his child are covered in his easy to read style of telling a story. Oh, a second child of course for the man who seems to be able to do anything and everything.
That brings us to the Noma recipes. Well this could be the highlight for the foodie lover, the collateral made this so much more interesting than just recipes but this book is the “grand dame.” Photos of dead birds, speckled eggs and more than a few handfuls of snails open the book evocating dark Danish fairy tales and fantasia. The food is as expected - totally eye-popping and transfixing – like nothing seen before.
Who knew that you could have steamed dandelion and glazed hare. Or that you could make ice cream from Jerusalem artichokes. Or that bone marrow fudge would be something totally easy and delicious. But Redzepi, the magician, pulls out tricks from a hat and then the hat dissipates to reveal a giant forest filled with interesting creatures and ingredients. And like Alice, you’re invited into this world where pretty much anything is edible. Well almost everything.
René Redzepi: A Work in Progress
René Redzepi
$46.29
Phaidon