How do you achieve greater creativity at the world’s best restaurant? René Redzepi committed to writing a journal for an entire year to reflect on this question and the result is A Work in Progress: Journal, Recipes and Snapshots. In this film Redzepi shares what the process taught him about food, restaurant Noma and himself.
This is part of the updated, cutting-edge Gold Standard EFT materials established by Tapping Founder Gary Craig and his daughter, Tina Craig. The complete materials are available at http://www.emofree.com. Likes: […]
A video introducing Michael Ruhlman’s new book, a book about cooking, with great recipes and tons of process photography, a book that can help you to be a better cook. […]
Introducing Masterchef Finalist Angela Langford introduces her food inspired British natural skincare brand. Taking the very best ingredients nature has to offer, Angela devises and creates skincare recipes just for […]
Stay healthy and blend your favourite smoothie or shake drink in the 550ml tritan bottle. BPA free. Crushes ice, frozen or fresh fruit, vegetables and even nuts with 300 watts […]