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After a month's holiday, René Redzepi decided to keep a diary for a year at Noma, and the result is an unusually unvarnished account of what creative work actually costs. (Perhaps not 100% unvarnished with hindsight). There's doubt, failed dishes, conflicts in the kitchen, and that nagging question of whether what you do actually matters. By that point, the restaurant had been named the best in the world four times. It's the only book in the genre that documents the process rather than the result, which makes it the most interesting one.
Format: Hardcover
Number of pages: 224
Language: English
First published: 2019
