Voraz

Voracious is a book that talks about hunger, not only about food, but about risk, reinvention, creative revolution, connection. At a time when he felt stagnant in his life, writer Jeff Gordinier had a crucial encounter with Danish chef René Redzepi, whose Noma restaurant had been recognized as the best restaurant in the world. Redzepi, curious and perfectionist, was in full professional form but dreamed of ending everything, closing his restaurant and going out in search of new horizons, new flavors, new recipes. This is the story of the four years that followed all this, years of culinary adventures around the world, in which Gordinier jogged in Redzepi's footsteps. In the jungle of the Yucatan peninsula, Redzepi and his colleagues went on the roads in search of the secrets of mole sauce and the perfect taco. In the idyllic city of Sydney, on the surf-washed beaches, they searched for sea caterpillars and wild celery. On a ship that sailed through the Arctic Circle, a lone fisherman guided them to what is perhaps the secret reserve of the world's best sea urchins. And back to Copenhagen, the peaceful canal city where Redzepi embarked on this adventure, the chef planned to revive his restaurant in a surprising place: a garbage-covered lot. A memory book, a travel diary, the portrait of a chef and the chronicle of the moment when adventurous cuisine became the most interesting and revolutionary art form.