A Work In Progress

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The most recent effort by Noma's celebrated chef, A Work in Progress takes a candid look at the restaurant's daily operation and Redzepi's creative process through three separate books: a traditional recipe collection, a collection of behind-the-scenes photography and a journal by the chef. Released in 2013 and organized by calendar month, the books emphasize the seasonal freshness inherent to New Nordic Cuisine. As a set, A Work In Progress offers an intimate portrait of the early mornings and late nights, occasional failures and many successes, that come from being part of such an inventive, creative kitchen.


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