A work in progress: a journal (Tapa dura)

A Journal is a new hardback edition of the fascinating account of the highs and lows of day-to-day life at Noma, as originally featured in René Redzepi's bestselling A Work in Progress, first published by Phaidon in 2013.Explores wider themes of creativity, the seasons, happiness, and work-life balance - from the trials of developing new dishes to the pressures that come with winning the World's 50 Best Restaurants award.Also includes recipes for key dishes made during that year, with photography by Ditte Isager

Noma 2.0 opened in its new location in 2018 and A Journal gives readers the opportunity to look behind the scenes at the original restaurant and witness the creative genius of its chefs at work