Rene Redzepi

The world-famous chef René Redzepi’s intimate first-hand account of a year in the life of his renowned restaurant, Noma. A Work in Progress: A Journal is a highly personal document of the creative processes at Noma and the challenges faced by its chefs over a twelve-month period in an unspecified year of the restaurant’s history. […]

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 […]

Fermentation is moving away from the school of faddish wackiness to a greater understanding of the benefits that the flavour profile can give food and the health benefits of eating fermented foods. Noma, the Copenhagen restaurant of René Redzep, has been one of the instigators in this culinary appreciation. Every dish at Noma includes some […]

Named UK’s best restaurant in the Estrella Damm National Restaurant Awards in 2016 and 2017 For home cooks, Stephen Harris, the chef at the UK’s #1 restaurant, The Sportsman, shares the age-old and modern techniques to perfect 50 British classics. From all appearances, The Sportsman, in Whitstable, Kent, is a standard English seaside pub. Following […]

MAD Dispatches: Furthering Our Ideas About Food Good food is the common ground shared by all of us, and immigration is fundamental to good food. In eighteen thoughtful and engaging essays and stories, You and I Eat the Same explores the ways in which cooking and eating connect us across cultural and political borders, making […]