Three chef driven cookbooks were announced this week, all of which are pretty exciting. First up is René Redzepi: A Work in Progress., a three volume tome that will be arriving in November 2013. One volume will consist of 100 new Nordic recipes, illustrated with lush photos. Volume two is a 60,000 year-long personal journal from Redzepi that attempts to answer the question "How do you achieve greater creativity at the world's best restaurant?" The final piece is a book of snapshots of the Noma team and how they work. We'll have to wait until Fall 2015 for the new book from Blaine Wetzel of the Willows Inn on Lummi Island. And no pub date yet for Home, the new cookbook from Bryan Voltaggio, Top-Chef alum and Chef at Volt and Range, which will showcase his personal take on comfort foods and presumably home cooking.