Rene's Journal from one Noma (his restaurant's - and often then considered to be one of the best in the world) midpoints. Noma continually innovates and pushes the edges and this Journal tracks a year in that innovation push with some short entries and other's much longer. Like any innovation lab there is a lot of frustration, discovery, and exchange with others in the profession.

It is a great read if you enjoy cooking and understanding foundations, but also a great read if you have interest in innovation and pushing the edges and the work and frustration that goes into it. This also is a great insight into the world of restaurants and how the restaurant is often the top priority in a person's life. ( )

This is a third book out of three of Rene Redzepi "Work in progress" called snapshots.

voooral omdat het op drie manieren inzicht geeft in het ontstaan van een nieuwe keuken. En waarom Numa beter was dan Bulli, en vooral toegankelijker. Al zijn de recepten minstens zo onnavolgbaar (in de ziun van niet na te koken), samen met de fotootjes zijn ze de perfecte illustraties bij het dagboek van René. ( )