A Work in Progress: Journal, Recipes, and Snapshots

Redzepi, head chef and co-owner of the highly acclaimed Copenhagen restaurant Noma and author of the award-winning book by the same name, offers a unique compilation of three volumes in one master collection. With a foreword by Denmark-born Metallica front man Lars Ulrich, this unusual project boasts an eclectic group of seasonal recipes, a diary of Redzepi’s life both in and out of the restaurant, and an assortment of 200 stunning photographs taken by the chef and his staff. As a whole, this three-book anthology is innovative and has its strengths, but it also has its weaknesses. The recipes are so complex and contain many little-known ingredients (woodruff powder, dulse, etc.) that even professional chefs will find them challenging. The journal is oddly fascinating, at turns reflective, creatively inspirational, and, at times, mundane. Yet it provides a voyeuristic behind-the-scenes look at the creative process of this inventive chef whose creations are as much a science experiment as they are food. Vibrant, full-color photos of people, ingredients, and restaurant renovations preserve the evolution of the dishes that make Noma and Redzepi so distinctive. While these photographs may not motivate home cooks to embark on a Danish cooking frenzy, they will inspire, just as Ferran Adrià’s elBulli did, and will make Noma a must-visit destination restaurant for those visiting Copenhagen. Unique and insightful, this is one collection true food lovers will delight in. (Nov.)