Filled with breathtaking photography, these books reflect the ambitious, evocative work of world-famous chef-philosophers.
A Work in Progress by René Redzepi
Held together by a thick rubber band, the new book from visionary Nordic chef René Redzepi is actually made up of three volumes: Journal, Recipes and Snap Shots. Taken together, the trio forms an intimate look at what Redzepi does, how he does it and what it means to him to do it. His Journal, written in classic diary form, tracks the angst of an artist's highs and lows. One moment, a late frost threatens to destroy the wild plants Redzepi forages for dinner—and perhaps the chef's very sanity. The next, he's in raptures as his team of chefs come together in force to tackle the question of how to serve cod sperm. Fish semen is one of many esoteric ingredients Redzepi is fond of—others include reindeer tongue, woodruff powder, hay ash, ground elder and black ants. What fun to delve into this landscape of Nordic ingredients and ideas. You just might find yourself dreaming about eating hay and ants for dinner and spruce parfait for dessert.