René Redzepi's Reading List

"Ferran has authored many books but, to me, this is one of the most important restaurant cookbooks of the last two decades. You can trace back several of the modern culinary movements of the last 20 years in the pages of this book, and it’s laden with beautiful and inspiring images."

"You could argue that this book was the real moment of ‘the chef’ as we know it today. I think before this came out, chefs were simply cooks hidden in the basement. This book sparked a new appetite for understanding how, and by whom, our food is prepared. This book (along with Marco Pierre’s White Heat ) is one of the two books that propelled professional cooking into the pop culture phenomenon that it is today."

"This was one of the books that I started reading as Noma was opening. I was sleeping on the couch every night, coming home from work completely exhausted, way too stressed out and slowly sinking into some sort of depression. I became totally absorbed by the writing and universe that Dostoyevsky creates; it is the perfect escape."

"Lost on a desert island, having a book like this to inspire you, and to learn, would allow you to still dedicate your life to something. Find yourself a little beetle, or a tiny ant. Maintain a sense of curiosity and thrill of exploration."