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A Work in Progress by Lars Ulrich and René Redzepi BRAND NEW OOP (Hardcover)
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US $350,00
OngeveerEUR 322,33
- Nu kopenA Work in Progress by Lars Ulrich and René Redzepi BRAND NEW OOP (Hardcover)
Verzendkosten:
Bevindt zich in: Flushing, New York, Verenigde Staten
Levering:
Geschatte levering tussen vr, 28 jun en di, 2 jul tot 43230
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Geregistreerd als particuliere verkoper, dus de consumentenrechten die voortvloeien uit de EU-wetgeving inzake consumentenbescherming zijn niet van toepassing. De geld-terug-garantie van eBay geldt nog steeds voor de meeste aankopen.
De verkoper neemt de volledige verantwoordelijkheid voor deze aanbieding.
eBay-objectnummer:265132060824
Specificaties
- Objectstaat
- Narrative Type
- Nonfiction
- ISBN
- 9780714866918
- Book Title
- Work in Progress : a Work in Progress
- Item Length
- 9.1in
- Publisher
- Phaidon Press, Incorporated
- Publication Year
- 2013
- Format
- Hardcover
- Language
- English
- Item Height
- 1.8in
- Genre
- Cooking
- Topic
- Individual Chefs & Restaurants
- Item Width
- 11in
- Item Weight
- 79.2 Oz
- Number of Pages
- 648 Pages
Over dit product
Product Information
A companion piece to Noma, A Work in Progress is a personal account of life at the now famous restaurant. Written by René Redzepi as a series of journal entries the text will be accompanied by approximately 75 brand new recipes worked on during the year. Illustrated with a combination of candid photography shot by René and his team (125 images), plus final dish shots (90), A Work in Progresspromises to be a unique insight into the inner workings of the restaurant and its highly creative team of chefs.
Product Identifiers
Publisher
Phaidon Press, Incorporated
ISBN-10
0714866911
ISBN-13
9780714866918
eBay Product ID (ePID)
167702814
Product Key Features
Book Title
Work in Progress : a Work in Progress
Format
Hardcover
Language
English
Topic
Individual Chefs & Restaurants
Publication Year
2013
Genre
Cooking
Number of Pages
648 Pages
Dimensions
Item Length
9.1in
Item Height
1.8in
Item Width
11in
Item Weight
79.2 Oz
Additional Product Features
Reviews
"These three books perfectly capture Rene Redzepi's gastronomic vision: playful and fiercely imaginative, deeply rooted in season and place, and committed to pure, real ingredients."-- Alice Waters "Rene Redzepi is, without a doubt, the most influential, provocative, and important chef in the world... This book chronicles a year in the life of a chef, a creative process - and a restaurant considered by many to be the best."-- Anthony Bourdain "Redzepi has given us a book - or really, three books - that take us not only into the field... but also into the wildest place of all: his mind. A striking, thought-provoking, and imminently pleasurable read."-- Daniel Barber "F**k me, he's a good chef!"-- Fergus Henderson "This is a brilliant, honest, and ultimately exhilarating insight into one of the most important culinary minds in the world."-- Daniel Patterson "The perfect package... Gorgeous recipes, candid snapshots, and a year's worth of journal entries are what you get in Rene Redzepi's latest... But that's not our favorite thing about the Noma chef's three-volume set. The package design - three monochromatic and straight-up minimalist covers, all held together by a color-coordinated rubber band - makes this title (and all of its parts) a must for any collection."-- Bon Appetit "There's no doubting [Redzepi's] genius... A profound insight into how he conceives his dishes... The [recipe] selection here contains some of Noma's key naturalistic techniques and will therefore be of interest to many chefs cooking at a high level... A rare glimpse into one of the world's most influential kitchens."-- Restaurant "...A raw, fascinating and innovative exploration of an elite chef's obsessive life. But more than that, it is a book about creativity."-- The San Francisco Chronicle " [A] must-have cookbook."-- InStyle "...[ A Work in Progress ] forms an intimate look at what Redzepi does, how he does it, and what it means to do it... What fun to delve into this landscape of Nordic ingredients and ideas. You just might find yourself dreaming about eating hay and ants for dinner and spruce parfait for dessert."-- Food & Wine "Unique and insightful, this is one collection true food lovers will delight in."-- Publishers Weekly "...The best portrait yet of the intellectual and emotional challenges of delivering one of the most creative menus in the business."-- The Economist "A food nerd's dream."-- Wine Enthusiast "[ A Work in Progress ] gets our pick for the best cookbook of the year because it's human, intimate and inspiring."-- Tasting Table, "These three books perfectly capture Rene Redzepi's gastronomic vision: playful and fiercely imaginative, deeply rooted in season and place, and committed to pure, real ingredients."--Alice Waters "Rene Redzepi is, without a doubt, the most influential, provocative, and important chef in the world... This book chronicles a year in the life of a chef, a creative process - and a restaurant considered by many to be the best."--Anthony Bourdain "Redzepi has given us a book - or really, three books - that take us not only into the field... but also into the wildest place of all: his mind. A striking, thought-provoking, and imminently pleasurable read."--Daniel Barber "F**k me, he's a good chef!"--Fergus Henderson "This is a brilliant, honest, and ultimately exhilarating insight into one of the most important culinary minds in the world."--Daniel Patterson "The perfect package... Gorgeous recipes, candid snapshots, and a year's worth of journal entries are what you get in Rene Redzepi's latest... But that's not our favorite thing about the Noma chef's three-volume set. The package design - three monochromatic and straight-up minimalist covers, all held together by a color-coordinated rubber band - makes this title (and all of its parts) a must for any collection."--Bon Appetit "There's no doubting [Redzepi's] genius... A profound insight into how he conceives his dishes... The [recipe] selection here contains some of Noma's key naturalistic techniques and will therefore be of interest to many chefs cooking at a high level... A rare glimpse into one of the world's most influential kitchens."--Restaurant "...A raw, fascinating and innovative exploration of an elite chef's obsessive life. But more than that, it is a book about creativity."--The San Francisco Chronicle " [A] must-have cookbook."--InStyle "...[A Work in Progress] forms an intimate look at what Redzepi does, how he does it, and what it means to do it... What fun to delve into this landscape of Nordic ingredients and ideas. You just might find yourself dreaming about eating hay and ants for dinner and spruce parfait for dessert."--Food & Wine "Unique and insightful, this is one collection true food lovers will delight in."--Publishers Weekly "...The best portrait yet of the intellectual and emotional challenges of delivering one of the most creative menus in the business."--The Economist "A food nerd's dream."--Wine Enthusiast "[A Work in Progress] gets our pick for the best cookbook of the year because it's human, intimate and inspiring."--Tasting Table, "These three books perfectly capture René Redzepi's gastronomic vision: playful and fiercely imaginative, deeply rooted in season and place, and committed to pure, real ingredients." - Alice Waters "René Redzepi is, without a doubt, the most influential, provocative, and important chef in the world. . . This book chronicles a year in the life of a chef, a creative process - and a restaurant considered by many to be the best." - Anthony Bourdain "Redzepi has given us a book - or really, three books - that take us not only into the field. . . but also into the wildest place of all: his mind. A striking, thought-provoking, and imminently pleasurable read." - Daniel Barber "F**k me, he's a good chef!" - Fergus Henderson "This is a brilliant, honest, and ultimately exhilarating insight into one of the most important culinary minds in the world." - Daniel Patterson " . . . a raw, fascinating and innovative exploration of an elite chef's obsessive life. But more than that, it is a book about creativity." - The San Francisco Chronicle " [A] must-have cookbook." - InStyle " . . . [ A Work in Progress ] forms an intimate look at what Redzepi does, how he does it, and what it means to do it. . . What fun to delve into this landscape of Nordic ingredients and ideas. You just might find yourself dreaming about eating hay and ants for dinner and spruce parfait for dessert." - Food & Wine "Unique and insightful, this is one collection true food lovers will delight in." - Publishers Weekly " . . . the best portrait yet of the intellectual and emotional challenges of delivering one of the most creative menus in the business." - The Economist "A food nerd's dream." - Wine Enthusiast " [ A Work in Progress ] gets our pick for the best cookbook of the year because it's human, intimate and inspiring." - Tasting Table
Dewey Decimal
641.5948
Intended Audience
Trade
Dewey Edition
23
Illustrated
Yes
Objectbeschrijving van de verkoper
De verkoper neemt de volledige verantwoordelijkheid voor deze aanbieding.
eBay-objectnummer:265132060824
Verzending en verwerking
Objectlocatie:
Flushing, New York, Verenigde Staten
Wordt verzonden naar:
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Uitgesloten:
Barbados, Frans-Guyana, Frans-Polynesië, Guadeloupe, Libië, Martinique, Nieuw-Caledonië, Oekraïne, Russische Federatie, Réunion, Venezuela
| Verzending en verwerking | Tot | Service | Levering*Zie opmerkingen over levering |
|---|---|---|---|
| US $20,00 (ongeveer EUR 18,42) | Verenigde Staten | Expresverzending (USPS Priority Mail®) | Geschatte levering tussen vr, 28 jun en di, 2 jul tot 43230 |
| Verwerkingstijd |
|---|
| Wordt doorgaans binnen 20 werkdagen na ontvangst van betaling verzonden. |
| Belasting |
|---|
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Betalingsmethoden
Geregistreerd als particuliere verkoper
Dus de consumentenrechten die voortvloeien uit EU-wetgeving voor consumentenbescherming zijn niet van toepassing. eBay-kopersbescherming geldt nog steeds voor de meeste aankopen.
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Item never arrived. Seller never responded to 3 messages.
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I reached out to the seller multiple times to cancel. They never responded. The item wasn't shipped. I'm still waiting for my refund.