‘A Work in Progress’ documents a year at Noma, a two Michelin star restaurant in Copenhagen. Recipes have been contributed alongside head chef René Redzepi's journal entries and photos the restaurant’s staff took on their smartphones. The publication is divided into three separate parts: ‘Journal’ – a paperback notebook containing text and photographs of plants printed like 'pressed' flowers; ‘Recipes’ – a hardback book containing images of ingredients; and ‘Snapshots’ – a small hardback that can be read in a way that is similar to the process of scrolling through photos on a smartphone.
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