In his new book, Jeff Gordinier offers a revealing glimpse inside René Redzepi’s globetrotting culinary adventures.
It’s a battle of foams and fermentation.
“Some chefs do 30 leeks and they’re done. We have 20,000 leeks.”
Noma’s groundbreaking chef on the techniques he used to change fine dining.
An strange mix of delicious oddities and nightmare fuel.
The chef’s eight-episode documentary series will include some big chefs and famous friends.
Some people weren’t quite ready for Rene Redzepi’s revolutionary cuisine.
The articles that left you hungry for more.