Hungry by Jeff Gordinier


Hungry is a book about not only the hunger for food, but for risk, for reinvention, for creative breakthroughs, and for connection. Feeling stuck in his work and home life, writer Jeff Gordinier happened into a fateful meeting with Danish chef Ren� Redzepi, whose restaurant, Noma, has been called the best in the world. A restless perfectionist, Redzepi was at the top of his game but was looking to tear it all down, to shutter his restaurant and...

Details Hungry

Release DateJul 9th, 2019
PublisherTim Duggan Books
GenreFood and Drink, Food, Nonfiction, Travel, Autobiography, Memoir, Cookbooks, Cooking, Biography

Reviews Hungry

  • Rebecca
    Noma, René Redzepi’s restaurant in Copenhagen, Denmark, has widely been considered the best in the world. In 2013, though, it suffered a fall from grace when some bad mussels led to a norovirus outbreak that affected dozens of customers. Redzepi wanted to shake things up and rebuild Noma’s reputation for culinary innovation, so in the four years that followed he also opened pop-up restaurants in Tulum, Mexico and Sydney, Australia. Journalis...
  • Deb (Readerbuzz) Nance
    Food critic Jeff Gordinier travels the world with the esteemed chef Rene Redzepi in search of the world's best flavors. Redzepi is founder of Noma, a restaurant in Denmark often deemed the finest restaurant in the world. Despite his renown, Redzepi wants to close his restaurant, and start from scratch in new places with new recipes and tastes.Gordinier is a beautiful writer, filling the pages of this foodie travel narrative with fresh, almost bri...
  • Cat
    Gordinier is a stylish writer who draws compelling analogies between music and food, both forms of social capital reflective of the trends of the times, yet also sensuously engaging, potentially psychologically and viscerally revelatory experiences. He casts René Redzepi as a kind of Gatsby (he alludes to the novel in the book and even uses an epigraph from it for a chapter), building dream castles in the sky...or rather in Copenhagen, Sydney, a...
  • Brandi
    Jeff Gordinier's "Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World" is quite an interesting read. Since it's part travelogue, and I really enjoy them, I quite enjoyed this book. I had never heard of Chef Redzepi before this book (I'm not much of a foodie) but he seems like quite an interesting character. I do wish the book was a bit longer, it is a rather quick read.I really enjoyed Gordinier's writing style a...
  • Melissa
    *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...
  • Kathy
    I won an ARC in a Goodreads giveaway; this did not influence my review.Gordinier is an extremely intelligent writer but I found this book to be unfocused. One problem is that it seemed as if Gordinier never decided how, or if, to include himself in this book. At times he writes about chefs and food as an impartial observer, and it is easy to forget that he partook in their outings and meals. At other times, he shares small fragments of his own li...
  • zhixin
    Hungry is such an exhilarating ride from start to end.Ex-NYT food writer Jeff Gordinier, while struggling to get over the breakdown of his marriage, is invited by Rene Redzepi to accompany him on his as-good-as spiritual quest to bring the Noma ideology to the world, summarised as follows: "he made terroir -- the soil, the climate, and the land that shape the flavor of the plant and the animal that eats it... the entire point of his cuisine." Nom...
  • Catherine Woodman
    I read a review of this book in The Week a few weeks ago when I was catching up on back issues, which seems to be the way that I attack a weekly magazine these days--consuming a month or so of them in one sitting, and then adding all sorts of things I want to read to my library hold list as a result. That is how this book ended up on my list of things to read.I like reading about food and food preparation, but by and large, haven't got a lot of e...
  • Joanne Clarke Gunter
    A great read if you enjoy reading about renowned chefs and the obsessions that drive them. In this book, the author chronicles four years spent traveling with renowned chef Rene Redzepi, whose restaurant, Noma, in Copenhagen has been labeled by the culinary world as the best in the world. Their travels were spent searching for the most tantalizing flavors and foods for Rene to incorporate into his new Noma restaurants, especially the planned Noma...
  • Craig Werner
    High-end celebrity cooking as jazz improvisation. Gordinier spent four or five years circling around Rene Redzepi, whose Copenhagen restaurant was recognized world's best. Following that, Redzepi tore it all down and rebuilt it several times, in Japan, Australia, and Mexico before returning to a new location in Denmark. I can only dimly imagine some/most of the tastes but the sense of creative engagement comes through clearly and Gordinier's writ...
  • Fredrick Danysh
    The author was a food writer for the New York Times when he was offered an opportunity to travel visiting premier restaurants and chefs around the world, The book mostly covers his trips to Mexico and the Scandinavian countries. It is a travel log with no recipes. This was a free review copy obtained through
  • Julie
    I read this because the author is speaking at a local lecture series and I have a ticket. It was an odd book. Mostly it was a profile of René Redzepi, a famous chef. But honestly, I could not tell you what the point of the book was; it was very disjointed. In fact, the only reason the book merits three stars is that Redzepi seems like a genuinely interesting guy. (I think he was also profiled on an episode of Parts Unknown--I'd watch that before...
  • Colleen
    A fun quick read that I got at a cookbook store in Seattle. No regrets.
  • Brittany
    My favorite type of book. Food and music and travel and real people's stories. I didn't lose interest once.
  • Jeaninne Escallier Kato
    Thanks to a Goodreads contest, I won this book. Needless to say, when it arrived, I was less than enthusiastic because I do not like to cook (yet I adore the art of eating great food). However, being the honorable person that I am, I adhered to the promise that I would review it because it was part of the deal.If there is one thing I have learned in my long, fabulous life, the thought of doing something we think we might dread can often be like f...
  • Laurie
    Author Gordinier, Esquire food and drink editor, was having a bit of a mid-life crisis. His marriage had just ended, and he was restless and depressed. Then Rene Redzepi, owner of world famous (but I’m not enough of a foodie-or at least, not a rich enough foodie, to have heard of it) Noma restaurant in Copenhagen. It was 2014 and Redzepi was burnt out, looking for new inspirations, and scared of losing his status as the world’s greatest chef....
  • Marathon County Public Library
    Step inside the restless, forward-thinking mind of one of the best chefs in the world with author Jeff Gordiner'saccount of years spent on-and-off with Rene Redzepi.Redzepi is the owner and head chef of Noma, the Copenhagen, Denmark restaurant consistently ranked one of the best (sometimes THE best) restaurants in the world. It's difficult to succinctly describe Noma, but it's safe to say the restaurant takes the locavore movement to the extreme ...
  • Tejas Sathian
    A fun and quick read about Rene Redzepi, Noma, and the colorful cast of characters Redzepi rounds up to travel the world in search of culinary nirvana. Much of the action takes place between Copenhagen (the home of Noma, and the magical fairy tale city that inspired Walt Disney) and Mexico, whose food had always challenged and inspired Redzepi. Redzepi's varied origins (his father an Albanian Muslim, his mother a Dane with roots in various parts ...
  • Nicole
    A little different than what I usually read, I will say this outing that depicts Gordinier's evolving relationship/friendship with the esteemed Danish chef Rene Redzepi was quite enjoyable and exposed me to a world I know nothing about - the culinary arts/restaurants. Where Gordinier shines is in his depictions of the various flavors that permeate the work, mostly that of Mexico and the so-called "New Nordic". While I have in fact eaten uni (sea ...
  • Beth
    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 ...
  • Gabrielle
    I am a foodie, and this book was entertainly written. But after spending many chapters with Ren Rezdepi (sp?) and his cult, I got very tired of him and his obsessive taste buds and his acolytes chasing after this exotic delicacy and that. By the end I did not crave to eat his food -- rather, I craved a bowl of Rice Krispies, milk, and extra sugar (hold the sea urchin)! And I began to think of the fall of the Roman Empire, and associated food mani...
  • C.
    I enjoyed Jeff Gordiner's quirky and intriguing take on superstar chef René Redzepi's attempt to change his culinary path as he deals with personal and professional crises. Redzepi is burned out and hits the road to reinvent himself, and Gordiner bring us along for the ride. It's equal parts food book, travel/adventure story, and memoir, and Gordiner does a fine job of weaving it all together. At his best, Gordiner is charming and witty and his ...
  • Stephany
    4 stars / Memoir, Travelogue (I’m not sure- magazine story ?)I enjoyed the book and would recommend it especially if you enjoy the food scene. BUT!!! it reeks of entitlement -$600 pp meal in Mexico where Mexican citizens have no money and are frantically trying to escape their circumstances as evidenced by our border crisis. Foraging for and preparing OTO extremely expensive menus with unusual ingredients at the Copenhagen restaurant. A very ta...
  • Brad Revell
    My review is here: key takeaways from the book:1. One should always be exploring and experimenting in their respective fields to push the envelope. Redzepi clearly has a fire inside of him to continue this and it is something we should all aspire to!2. In relation to the above, there is also balance. There have been times where Redzepi has pushed too far and nearly bankrupted his business on getting it to t...
  • Megan
    A world vacation, carnival, and philosophical rollercoaster is just the start of how I could describe this delightful slice of the wonderful world of Noma. Gordinier does Redzepi justice by painting him as a human (albeit one with futuristic ideas and fanatic execution) instead of a god among men. His depiction exudes his own respect and amazement of the chef and his team, and so we are enveloped in the same sentiment. To tell the truth I was pri...
  • Henry Sothern
    This was such a good book. I gained lots of knowledge about cooking and what it takes to run the #1 restaurant in the world. Redzepi travels to all corners of the globe and finds himself in the most obscure places you can think of, with some of the nicest people, teaching each other to cook. This is how Redzepi made his fortune, but traveling the world and basically trading his techniques to learn other traditional method of cooking. And to learn...
  • Pramodh
    I loved this book. The author spends time with one of worlds best chef and in that process learns a few things about creativity and the audacity one needs to have to face it head strong. Rene Redzepi runs one of the top restaurants in the world. However, he faces one of the dilemmas of his career whether to pursue the art of cooking for its own sake or to just to disappear to the world of mediocrity. He makes some hard decisions like moving his w...
  • Sae Lyun
    Not a conventional kind of memoir (includes significant portions of food and travel writing which are weaved well into the narrative), but I thought the format worked well. I liked the snippets about many other people throughout the book and didn’t think it was obnoxious, though in theory it should have seemed so. The book also humanized Noma (and Redzepi to a degree). All that attention and fame had definitely contributed to an idea that the r...
  • Ann
    This is part memoir, part travel narrative, and part chef's profile. You could also call it a coming-of-age saga, with the age being gloriously middle. Jeff Gordinier writes about food (and music and culture) with a poet's elegance. I’m inspired to study his technique. I mean, the way he describes mole sauce: "Mole could be red. Mole could be yellow. Mole could be green. Mole could be black. Mole could be so black, in fact -- conjured from the ...
  • Elyse
    Penguin First-to-Read ARC.This was a short book. I think it could've been longer and would've liked more photos, of the people, of the food, of the scenery, etc. It wasn't a bad book at all. It held my interest and was an good read but it was nothing special. I have no idea who René Redzepi is. None of the chefs were familiar to me. Not rich enough to know who they are!! lol. And apparently not rich enough to be insects, so hey, I'm okay with th...