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tabbycat26's review against another edition
3.0
I struggled with a rating for this book. I think it's only because it was written from a different person's point of view instead of rene redzepy his. However he has written his own journals from the publication of his time at the noma restaurants. This book takes us through his restructuring of the noma restaurants.
pruicr's review against another edition
adventurous
emotional
hopeful
inspiring
reflective
fast-paced
5.0
biblioholicbeth's review against another edition
4.0
So...I wasn't sure what I was going to think about this book when I got an arc to read - I just knew that it sounded interesting, so I thought I'd give it a shot. Now that I've finished it? I'm *still* not sure about the book, other than I know I liked it. It's sort of like what a prepared dish is like - disparate elements brought together to make the whole more interesting. Gordinier may not be a chef per se, but he creates with words - and the finished piece is more than I would have expected.
It's a little bit memoir, briefly hitting points about the dissolution of his marriage at the time of his first real introduction to Redzepi, the driving force behind Noma. It hits biography as it covers Redzepi's end of Noma, his pop-ups, and the new Noma. It is travelogue - Mexico plays a LARGE part here. It is philosophy, as all the pieces come together in ways unexpected and eye-opening. For a shortish book, it really manages to cover a lot - something I would expect a dish at Noma might be like.
Long story short - for anyone interested in cooking, in Noma, in Mexico, or just curious - it really is an interesting book and well worth reading.
It's a little bit memoir, briefly hitting points about the dissolution of his marriage at the time of his first real introduction to Redzepi, the driving force behind Noma. It hits biography as it covers Redzepi's end of Noma, his pop-ups, and the new Noma. It is travelogue - Mexico plays a LARGE part here. It is philosophy, as all the pieces come together in ways unexpected and eye-opening. For a shortish book, it really manages to cover a lot - something I would expect a dish at Noma might be like.
Long story short - for anyone interested in cooking, in Noma, in Mexico, or just curious - it really is an interesting book and well worth reading.
thejourneyofmybooks's review against another edition
4.0
It’s been an abnormal month and a half in this world. Terms like “social distancing” and “stay at home order” are ones I never thought I’d use, but have become a part of my daily lexicon. One form of briefly escapism has been through books and “Hungry” is a book I’ve had on my Kindle since last year and now felt like the perfect time to read it.
This nonfiction book follows René Redzepi, a world-renowned chef at one of the best restaurants in the world, Noma, located in Copenhagen, Denmark. Over the course of four years, journalist Jeff Gordinier follows Redzepi and the Noma crew to multiple countries as he seeks inspiration and innovation (without cultural appropriation) after a virus outbreak threatens the restaurant’s reputation. Luscious descriptions of food I can’t afford and stylized travelogue writing style made this book especially captivating. Sometimes, I don’t like when a journalist inserts themselves in a story, but Gordinier’s personal life is a catalyst that leads to the openness to these adventures.
The only physical adventures I go on are to the grocery store these days, so it was nice to live vicariously through Gordinier.
This nonfiction book follows René Redzepi, a world-renowned chef at one of the best restaurants in the world, Noma, located in Copenhagen, Denmark. Over the course of four years, journalist Jeff Gordinier follows Redzepi and the Noma crew to multiple countries as he seeks inspiration and innovation (without cultural appropriation) after a virus outbreak threatens the restaurant’s reputation. Luscious descriptions of food I can’t afford and stylized travelogue writing style made this book especially captivating. Sometimes, I don’t like when a journalist inserts themselves in a story, but Gordinier’s personal life is a catalyst that leads to the openness to these adventures.
The only physical adventures I go on are to the grocery store these days, so it was nice to live vicariously through Gordinier.
bookbabebloom's review against another edition
3.0
Super fascinating exploration of unique culinary endeavors around the world, but I couldn’t handle an entire book about a rich cis straight man pursuing his dreams.
gmfrieberg's review against another edition
3.0
Very readable and stylishly written book. Gordinier draws from a wealth of musical/literary/cinematic references in order to paint the fullest picture of Redzepi possible. Not much to learn here, but still an entertaining travelogue.
kiah___'s review against another edition
5.0
my first taste of food memoir/genius narrative and it was completely fascinating. i was hanging onto every word that was written and read through it within the day. it was just one of those books that makes you happy and hopeful and really opens your eyes to the genius of the people it is written about. definitely gave me a new appreciation for food and made me want to get the most out of my life.
almo5's review against another edition
4.0
A very interesting look at the “behind the scenes” life of a chef. This book was a delight to read. It was an eye-opening look at what it takes to create menus at some of the best restaurants in the world. I loved the idea of working with what is local and thinking of how the indigenous ancestors of the land would have eaten to survive. The writing style was creative and enjoyable, and the food descriptions were very tempting.