Verschijnt 25 November 2024.

Rene Redzepi, de beste chef van de wereld vindt er ook wat van.

René Redzepi (Noma - best restaurant of the world 2021) is a very iconic Chef. His ‘work in progress (2013) notebook is a fascinating journal about creativity and stamina. In a great portrait in Bon Appetit he shows his friend how to get the most out of vegetables and inspires him to define a couple of ‘Redzepi rules”:

• "Think of the meat as a condiment: A vegetable broth with a few drops of chicken stock or some bacon added to a dish can do wonders."

• "Like when you're beginning an exercise routine, you can't just say one day, 'Okay, I'm going to cook predominantly vegetables.' It takes effort and it hurts. But soon it becomes something that you need."

• "This is like eating meze or tapas. Make a variety of boiled, steamed, and roasted things with a few cool condiments. The meal gets prolonged, and the conversations get longer as well."

• "Have a well-stocked pantry with items that work with whatever you find at the market: a homemade pesto, good anchovies, miso, soy, preserved lemons."

• "This is how I started to make vegetables at home. Put a pot of boiling water on, plop some vegetable in it, and lift it out when it's perfectly cooked. Then add a fistful of any herb you're in love with, some oil or butter, and taste it. Let this be your guide: How does it taste? What else can I do with it?"