A Work in Progress: Journal, Recipes and Snapsho

出版者:Phaidon Press

作者:Chef René Redzepi

页数:648

出版时间:2013-11-11

价格:USD 43.3

装帧:Hardcover

isbn号码:9780714866918

具体描述

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.

作者简介

René Redzepi is one of the most influential chefs on the international gastronomic scene. He is head chef and majority owner of the 2-star Michelin restaurant Noma in Copenhagen, which specializes in Nordic cuisine and sources ingredients exclusively from Scandinavia.

Classically trained, Redzepi began his culinary career at Copenhagen's Restaurant Pierre André, eventually moving onto El Bulli, The French Laundry, and Kong Hans Koelder. He founded Noma in 2003 and since then, the restaurant has taken the number one spot in the World's 50 Best Restaurant Awards in 2010, 2011, and 2012.

In 2008, Redzepi established the Nordic Food Lab, a non-profit institution established to explore Nordic cuisine. He also participates annually in MAD Food Camp, a platform that engages leading chefs, scientists, and academics each summer to discuss a new theme.

Redzepi's first major cookbook, Noma: Time and Place in Nordic Cuisine (Phaidon, 2010) was hailed by the Wall Street Journal as "the most important cookbook of the year" and won both IACP and James Beard awards.

用户评价

我之前很少涉足这类“生活方式”的书籍，但《A Work in Progress: Journal, Recipes and Snapshots》彻底改变了我的看法。它的吸引力在于一种“润物细无声”的力量。它不像某些励志书籍那样直白地告诉你应该怎么做，而是通过作者自身的经历和感悟，潜移默化地影响着读者。书中的某些段落，读起来就像是在倾听一个朋友分享她的困惑、喜悦以及对未来的憧憬。这种真实性，使得这本书在众多的出版物中脱颖而出。即使是其中的食谱，也充满了人情味，不是那种冰冷、精确到克的配方，而是带着作者的个人风格和烹饪心得。它让我觉得，烹饪不应是负担，而是一种乐趣，一种表达爱意的方式。

最近购入的这本《A Work in Progress: Journal, Recipes and Snapshots》绝对是一个惊喜。起初，我被它那个略显朴实却又充满故事感的标题所吸引，总觉得这不像是一本流水账式的日记，而是藏着一些更深层次的东西。翻开书页，那种温暖、随性的触感立刻让我放松下来。书中的文字，与其说是严谨的记录，不如说是一种心灵的低语，充满了真诚和坦率。我特别喜欢其中一些关于日常观察的片段，比如作者描述清晨阳光如何透过窗户洒在地板上的样子，或是某个雨天心情的微妙变化。这些细微之处，往往最能触动人心，让读者产生强烈的共鸣。它让我想起自己那些零散的思绪和未曾捕捉到的瞬间，原来它们也可以如此有价值，被温柔地珍藏起来。

这本书给我最深刻的感受，是它的“当下感”和“生命力”。《A Work in Progress: Journal, Recipes and Snapshots》并没有试图去描绘一个过去式的完美生活，而是充满了对现在以及未来的探索。即使在描述一些日常琐事时，也总能捕捉到其中蕴含的意义和价值。我尤其欣赏作者在文字中流露出的那种积极乐观的态度，即使面对挑战，也总能从中找到学习和成长的契机。书中的“快照”不仅仅是照片，更是作者对生活的热爱和捕捉生活瞬间的决心。它们与文字相互呼应，共同构建了一个生动鲜活的画面。读这本书，你会不自觉地开始反思自己的生活，思考什么才是真正重要的，以及如何更好地去体验当下。

《A Work in Progress: Journal, Recipes and Snapshots》带给我的体验，更像是一场与一位老友的午后闲谈。文字时而细腻婉约，描绘出生活中的诗意；时而又直接爽朗，如同分享一个有趣的八卦。我惊喜地发现，书中有些食谱的灵感来源，竟然是一些非常普通的食材，但经过作者的巧妙搭配，便呈现出令人垂涎的美味。这打破了我对烹饪的刻板印象，原来美食真的可以很简单，也同样可以充满创意。更重要的是，书中穿插的那些“快照”，不仅仅是视觉的记录，更是情感的载体。它们像是为那些文字注入了生命，让我仿佛能听到照片背后的笑声，感受到当时的气氛。读这本书，我不再是被动的信息接收者，而是被邀请进入了一个温暖的叙事空间，与作者一同感受生活的美好。

这本书的魅力还在于它那种不拘一格的结构。你很难用传统的图书分类来定义它。它不是一本纯粹的食谱，虽然里面确实有一些诱人的菜肴介绍，但更像是作者在厨房里某个灵光乍现时刻的随笔。也不是一本单纯的相册，照片虽然精美，却只是文字情感的延伸和补充。最让我着迷的是，它像是一扇窗户，让我得以窥见作者的生活哲学和内心世界。那些看似不经意的“快照”，串联起的是一种生活态度——一种拥抱不完美、享受过程的态度。我甚至觉得，这本书本身就是“A Work in Progress”的绝佳例证，它没有试图去呈现一个完美无瑕的形象，而是展现了一个真实、立体、不断成长的个体。这种坦诚，在如今这个信息爆炸的时代，显得尤为珍贵。