<em>A Work in Progress: A Journal</em> is a highly personal document of the creative processes at Noma and the challenges faced by its chefs over a twelve-month period. The result is an unusually candid, and often humorous, insight into the inner workings of one of the world's most well-known chefs. Redzepi's observations range from notes on experimentation with various ingredients (fermented white currants; blood straight from the butcher) to anxiety over the impending visit of Pierre Gagnaire to coping with cash flow problems to excitement when his crew perfects a new cooking method. Unlike the journal volume as it was published in the original <em>A Work in Progress</em>, this edition contains twenty recipes, with photographs, for some of the dishes mentioned in the text. Hardcover. Color photographs.