A Work in Progress: journal, recipes and snapshots (FOOD COOK)
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| Preise | 2014 | 2015 | 2016 | 2017 | 2020 |
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| Schnitt | € 45,19 | € 49,89 | € 52,90 | € 34,75 | € 37,09 |
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1
A Work in Progress (2013)
EN HC USISBN: 9780714866918 bzw. 0714866911, in Englisch, 648 Seiten, Phaidon Press, gebundenes Buch, gebraucht.
Lieferung aus: Vereinigte Staaten von Amerika, Usually ships in 1-2 business days.
Von Händler/Antiquariat, Soultree1011.
In 2010, Chef René Redzepi published Noma: Time and Place in Nordic Cuisine, hailed by The Wall Street Journal as "the most important cookbook of the year." Since then, Redzepi has become one of the world's most influential chefs, with his famed restaurant Noma claiming the number one spot at the World's 50 Best Restaurants awards three years in a row. Now Rezepi has created a fascinating and innovative new three-book collection: A Work in Progress: Journal, Recipes and Snapshots. It includes a personal journal written by René himself over a full year in which he explores creativity, innovation, and the meaning and challenges of success; a beautiful cookbook with 100 brand new recipes from Noma; and a pocket book of candid Instagram-style snapshots taken by the restaurant staff behind the scenes and at its annual MAD Food Symposium. The cookbook is organized in a calendar year format with each month featuring an assortment of seasonal dishes, such as Icy Sloe Berries and Brown Cheese Ganache; Trash Cooking with Leeks; Oxtail and Blueberries; Fresh Tender Squid and Whitecurrent Broth; and Spicy and Sweet Cucumber and Pickled Elderflowers. The book also features an introduction from the Denmark-born Lars Ulrich of Metallica. A Work in Progress offers an unprecedented and honest look inside the mind of a chef who is at the top of today's international gastronomic scene. Reflective, insightful, and compelling, Redzepi's trailblazing new book is sure to be of interest to food lovers and general readers alike. Hardcover, Ausgabe: Box, Label: Phaidon Press, Phaidon Press, Produktgruppe: Book, Publiziert: 2013-11-11, Studio: Phaidon Press, Verkaufsrang: 30455.
Von Händler/Antiquariat, Soultree1011.
In 2010, Chef René Redzepi published Noma: Time and Place in Nordic Cuisine, hailed by The Wall Street Journal as "the most important cookbook of the year." Since then, Redzepi has become one of the world's most influential chefs, with his famed restaurant Noma claiming the number one spot at the World's 50 Best Restaurants awards three years in a row. Now Rezepi has created a fascinating and innovative new three-book collection: A Work in Progress: Journal, Recipes and Snapshots. It includes a personal journal written by René himself over a full year in which he explores creativity, innovation, and the meaning and challenges of success; a beautiful cookbook with 100 brand new recipes from Noma; and a pocket book of candid Instagram-style snapshots taken by the restaurant staff behind the scenes and at its annual MAD Food Symposium. The cookbook is organized in a calendar year format with each month featuring an assortment of seasonal dishes, such as Icy Sloe Berries and Brown Cheese Ganache; Trash Cooking with Leeks; Oxtail and Blueberries; Fresh Tender Squid and Whitecurrent Broth; and Spicy and Sweet Cucumber and Pickled Elderflowers. The book also features an introduction from the Denmark-born Lars Ulrich of Metallica. A Work in Progress offers an unprecedented and honest look inside the mind of a chef who is at the top of today's international gastronomic scene. Reflective, insightful, and compelling, Redzepi's trailblazing new book is sure to be of interest to food lovers and general readers alike. Hardcover, Ausgabe: Box, Label: Phaidon Press, Phaidon Press, Produktgruppe: Book, Publiziert: 2013-11-11, Studio: Phaidon Press, Verkaufsrang: 30455.
2
A Work in Progress
EN NWISBN: 9780714866918 bzw. 0714866911, in Englisch, Phaidon Press, Vereinigtes Königreich Großbritannien und Nordirland, neu.
Lieferung aus: Deutschland, zzgl. Versandkosten.
An unprecedented insight into the inner workings of restaurant Noma and its highly creative team of chefs Contains a 60,000 word journal touching upon food and cooking, plus themes of more general appeal such as creativity, ambition and collaboration Contains over 100 new recipes from the world's best restaurant accompanied by images by acclaimed photographer, Ditte Isager Contains never before seen behind the scenes candid imagery of René Redzepi and his team, 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. While the journal is the book's heart, it is supported by the recipe book containing 100 brand new recipes and the flick book of 200 candid images which provide a stunning, and often humorous, insight into the inner workings of the restaurant and it's talented team of chefs.Reflective, insightful and compelling, René interweaves observations on creativity, collaboration and ambition making A Work in Progress of interest to food lovers and general readers alike.
An unprecedented insight into the inner workings of restaurant Noma and its highly creative team of chefs Contains a 60,000 word journal touching upon food and cooking, plus themes of more general appeal such as creativity, ambition and collaboration Contains over 100 new recipes from the world's best restaurant accompanied by images by acclaimed photographer, Ditte Isager Contains never before seen behind the scenes candid imagery of René Redzepi and his team, 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. While the journal is the book's heart, it is supported by the recipe book containing 100 brand new recipes and the flick book of 200 candid images which provide a stunning, and often humorous, insight into the inner workings of the restaurant and it's talented team of chefs.Reflective, insightful and compelling, René interweaves observations on creativity, collaboration and ambition making A Work in Progress of interest to food lovers and general readers alike.
3
A Work in Progress : Notes on Food, Cooking and Creativity
EN PB NWISBN: 9780714866918 bzw. 0714866911, in Englisch, Manchester University Press, Taschenbuch, neu.
Lieferung aus: Vereinigtes Königreich Großbritannien und Nordirland, Despatched same working day before 3pm.
Insight into the inner workings of Noma and its highly creative team.
Insight into the inner workings of Noma and its highly creative team.
4
A Work in Progress: Notes on Food, Cooking and Creativity
EN NWISBN: 9780714866918 bzw. 0714866911, in Englisch, Phaidon Press, Vereinigtes Königreich Großbritannien und Nordirland, neu.
Lieferung aus: Vereinigtes Königreich Großbritannien und Nordirland, zzgl. Versandkosten.
Insight into the inner workings of Noma and its highly creative team.
Insight into the inner workings of Noma and its highly creative team.
5
A Work in Progress: journal, recipes and snapshots (FOOD COOK) (2013)
EN HC US FEISBN: 9780714866918 bzw. 0714866911, in Englisch, 648 Seiten, Phaidon, gebundenes Buch, gebraucht, Erstausgabe.
Neu ab: 39,18 € (31 Angebote)
Gebraucht ab: 35,00 € (3 Angebote)
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