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austindc3's review against another edition
reflective
relaxing
slow-paced
2.0
Content Warnings
Moderate: Cursing
kairosdreaming's review against another edition
2.0
*This review is part of the Amazon Vine program.
I've sat on this review for awhile just because I was having trouble with it. See, I wanted to like this book, it was about food and pushing the boundaries of cuisine. Seems like exciting stuff, right? And while it was for some of it, I just couldn't sink into the writing style or the story. It was too unapproachable for me.
Gordinier is offered the chance to travel and work with Redzepi, the chef of the famous Noma. Redzepi is looking to reinvent himself and the way people think about food again, and so the author gets to join him on his trips and discuss these ideas.
It's a very descriptive book, and I will say that I loved the descriptions of the food. Unfortunately those seemed to take a seat behind the arguments, worries, and other such human drama that is present when you're working with restaurants. While it adds color, it's also distracting sometimes. Especially when Gordinier himself inserts some of his personal drama in, but not enough to make you feel good about it. In fact, I feel kind of bad for his families as he mentions them, but the descriptions of them don't really hold any warmth (except for maybe an initial description of the new girlfriend, after she makes wife status that warm fuzzy feeling suddenly is removed from the mentions). I don't know, I know he's not the book's purpose, but that just kind of turned me off of it a bit because I couldn't stop feeling sorry for his kids. It just made it hard to focus on the food.
Memoir or biography, it's really hard to qualify this book. I think had it just been about Redzepi and the food and he left the memoir-ish parts out (as much as he could since he was traveling with the guy) it would have been a bit more engaging. More food descriptions, more travel, can't go wrong with that.
Not one for me unfortunately.
Review by M. Reynard 2019
I've sat on this review for awhile just because I was having trouble with it. See, I wanted to like this book, it was about food and pushing the boundaries of cuisine. Seems like exciting stuff, right? And while it was for some of it, I just couldn't sink into the writing style or the story. It was too unapproachable for me.
Gordinier is offered the chance to travel and work with Redzepi, the chef of the famous Noma. Redzepi is looking to reinvent himself and the way people think about food again, and so the author gets to join him on his trips and discuss these ideas.
It's a very descriptive book, and I will say that I loved the descriptions of the food. Unfortunately those seemed to take a seat behind the arguments, worries, and other such human drama that is present when you're working with restaurants. While it adds color, it's also distracting sometimes. Especially when Gordinier himself inserts some of his personal drama in, but not enough to make you feel good about it. In fact, I feel kind of bad for his families as he mentions them, but the descriptions of them don't really hold any warmth (except for maybe an initial description of the new girlfriend, after she makes wife status that warm fuzzy feeling suddenly is removed from the mentions). I don't know, I know he's not the book's purpose, but that just kind of turned me off of it a bit because I couldn't stop feeling sorry for his kids. It just made it hard to focus on the food.
Memoir or biography, it's really hard to qualify this book. I think had it just been about Redzepi and the food and he left the memoir-ish parts out (as much as he could since he was traveling with the guy) it would have been a bit more engaging. More food descriptions, more travel, can't go wrong with that.
Not one for me unfortunately.
Review by M. Reynard 2019
jaanasingh's review against another edition
5.0
The only thing wrong with this otherwise perfect book is that I'm not the one who wrote it.
thearbiter89's review against another edition
5.0
A wonderfully wry and humor-tinged piece of gonzo journalism that sees the writer following famed Noma chef Rene Redzepi on his culinary travels around the world - a journey that will elevate him to a place in Redzepi’s inner circle, while also catalyzing a dramatic improvement in his own personal life.
It’s a surprisingly intimate and honest look into the mind of a renowned chef, and while the author does sometime adopt an almost worshipful tone at the man’s genius, any accusation of hagiography is blunted by the book’s self-aware subjectivity. Gordimer is a self-professed fanboy, and as long as he reminds us so, we can also maintain the proper distance while appreciating the ways in which the man inspires through his single-minded devotion to creating the best food possible (although I was surprised to find that a younger, angrier Redzepi gave off Ramsay vibes by once lining his employees up and screaming at them one by one).
It’s also a testament to the curative potential of travel and getting away from oneself, a kind of gastronome’s version of Eat, Pray, Love. At the end of the book, you not only have a better understanding of Redzepi, but also come to root for our writer and his turning fortunes. The truth is, food is inextricably intertwined with life, and there is almost a sort of literary significance to the way his life has been improved by his journey to a better appreciation of food.
I give this: 4.5 out of 5 varieties of mole sauce
It’s a surprisingly intimate and honest look into the mind of a renowned chef, and while the author does sometime adopt an almost worshipful tone at the man’s genius, any accusation of hagiography is blunted by the book’s self-aware subjectivity. Gordimer is a self-professed fanboy, and as long as he reminds us so, we can also maintain the proper distance while appreciating the ways in which the man inspires through his single-minded devotion to creating the best food possible (although I was surprised to find that a younger, angrier Redzepi gave off Ramsay vibes by once lining his employees up and screaming at them one by one).
It’s also a testament to the curative potential of travel and getting away from oneself, a kind of gastronome’s version of Eat, Pray, Love. At the end of the book, you not only have a better understanding of Redzepi, but also come to root for our writer and his turning fortunes. The truth is, food is inextricably intertwined with life, and there is almost a sort of literary significance to the way his life has been improved by his journey to a better appreciation of food.
I give this: 4.5 out of 5 varieties of mole sauce
angelinakahlo's review against another edition
4.0
Finished this on the train (whilst I was lacking any sort of nurishment) and I was stunned by the mouth-watering descriptions of traditional Mexican food, as well as the detailed insight into one of the best restaurants- if not the "best restaurant" in the world- Noma!
I enjoyed reading something I normally would not have picked up in a store, especially because it gave me a marvelous idea of what it's like to own a restaurant!
I enjoyed reading something I normally would not have picked up in a store, especially because it gave me a marvelous idea of what it's like to own a restaurant!
elizafiedler's review against another edition
2.0
Meh. This book is more about a cult of personality than about food.
belovedsnail's review
informative
medium-paced
3.75
I was not in love with the tone or writing of the book. Such interesting subject matter, but I kept bouncing off the surface. Did make me want to go eat at Noma, however.
valeriebrett's review against another edition
4.0
I didn’t really expect to think too highly of this book (I won it in a giveaway) but I was pleasantly surprised. I thought his writing was very good & I enjoyed the book’s subject. Good mix of semi-memoir plus travel diary/profile of a chef.