The Journal also grants entry into Redzepi's inner circle of trusted sous chefs and his so-called Frankenstein's Warehouse, where he stores the vegetables, fruits, and other ingredients created for his famous Trash Cooking (think crispy fried fish scales), Dried Kitchen (think dehydrated cucumber), and Fermented Kitchen (think microbes).
We spoke to the multi-Michelin-starred chef about the book series, the magic of vegetables, and his prediction for the next food world hot spot.
To break the ice with the self-described "Vegetable Guy," who likes to treat "meat as a backup singer," we handed Redzepi a bunch of nobbly carrots, dirt-covered beets, and a 6-pound daikon radish.