Rene Redzepi

10 books

A Journal by Rene Redzepi

A Journal

Rene Redzepi

224 pages • first pub 2019 (editions)

nonfiction art informative medium-paced
You and I Eat the Same: On the Countless Ways Food and Cooking Connect Us to One Another by Chris Ying, Rene Redzepi

You and I Eat the Same: On the Countless Ways Food and Cooking Connect Us to One Another

Dispatches

Chris Ying, Rene Redzepi

216 pages • first pub 2018 (editions)

nonfiction essays food and drink informative inspiring reflective medium-paced
Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs by Ferran Adrià, Alain Ducasse, Mario Batali, Gordon Ramsay, Shannon Bennett, Yoshihiro Murata, Jacky Yu, Phaidon Press, Rene Redzepi, Fergus Henderson, Alice Waters

Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs

Ferran Adrià, Alain Ducasse, Mario Batali, Gordon Ramsay, Shannon Bennett, Yoshihiro Murata, Jacky Yu, Phaidon Press, Rene Redzepi, Fergus Henderson, Alice Waters

448 pages • first pub 2009 (editions)

nonfiction informative medium-paced
Downtime: Deliciousness at Home by Rene Redzepi, Nadine Levy Redzepi

Downtime: Deliciousness at Home

Rene Redzepi, Nadine Levy Redzepi

304 pages • first pub 2017 (editions)

nonfiction informative lighthearted medium-paced
Downtime: Deliciousness at Home: A Cookbook by Rene Redzepi, Nadine Levy Redzepi

Downtime: Deliciousness at Home: A Cookbook

Rene Redzepi, Nadine Levy Redzepi

304 pages • first pub 2017 (editions)

nonfiction informative lighthearted medium-paced
Foundations of Flavor: The Noma Guide to Fermentation by David Zilber, Rene Redzepi

Foundations of Flavor: The Noma Guide to Fermentation

David Zilber, Rene Redzepi

440 pages • first pub 2018 (editions)

nonfiction food and drink informative inspiring medium-paced
Foundations of Flavour: The Noma Guide to Fermentation: Including in-depth, step-by-step information on making and using koji, kombuchas, shoyus, misos, ... and black fruits and vegetables by Rene Redzepi
Foundations of Flavour: The Noma Guide to Fermentation: Including in-depth, step-by-step information on making and using koji, kombuchas, shoyus, misos, ... and black fruits and vegetables
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Rene Redzepi

Foundations of Flavour: The Noma Guide to Fermentation: Including in-depth, step-by-step information on making and using koji, kombuchas, shoyus, misos, ... and black fruits and vegetables

Rene Redzepi

400 pages • first pub 2018 (editions)

Noma: Time and Place in Nordic Cuisine by Rene Redzepi

Noma: Time and Place in Nordic Cuisine

Rene Redzepi

368 pages • first pub 2006 (editions)

nonfiction informative medium-paced
A Work In Progress: Noma Recipes by Rene Redzepi

A Work In Progress: Noma Recipes

Rene Redzepi

240 pages • first pub 2013 (editions)

nonfiction informative lighthearted slow-paced
A Work in Progress: Notes on Food, Cooking and Creativity by Rene Redzepi

A Work in Progress: Notes on Food, Cooking and Creativity

Rene Redzepi

648 pages • first pub 2013 (editions)

nonfiction informative lighthearted medium-paced