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"A gorgeous, impeccably designed cookbook from one of Denmark's star chefs, in which he reveals the theory and philosophy behind the food of his award-winning restaurant Relae. Chef Christian F. Puglisi's deeply imaginative, plant-centric cooking has earned him a Michelin star, rave reviews from international food media, and the respect of top chefs from around the world. Relæ is Puglisi's debut: like his restaurant, the book is unconventional, beautifully designed, and thought-provoking. Rather than being recipe-driven, the book is centered on "idea essays," in which Puglisi shares the inspirations and practical methods behind the dishes at Relæ. Photographs with illustrated vellum overlays provide readers with a visual guide to the food, and narrative descriptions of ingredients, cooking techniques, and rationales behind each dish offer an unprecedented glimpse into a star chef's creative process"--
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Relæ, Christian F. Puglisi
- Taal
- Jaar van publicatie
- 2014
- product-detail.submit-box.info.binding
- (Hardcover)
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- Titel
- Relæ
- Ondertitel
- A Book of Ideas
- Taal
- Engels
- Auteurs
- Christian F. Puglisi
- Uitgever
- Ten Speed Press
- Jaar van publicatie
- 2014
- Formaat
- Hardcover
- Aantal pagina's
- 447
- ISBN10
- 1607746492
- ISBN13
- 9781607746492
- Reeks
- Tags
- Non-fictie, Historisch thema, Waargebeurde verhalen, Kookboeken, Culinaire kunst & Gastronomie, Filosofisch thema, Biografieën, Opiniejournalistiek & Essays, Eten, Inspiratie, Creativiteit, Voeding en drinken, Groenten, Denemarken, Restaurants, Keuken
- Aantekening
- "A gorgeous, impeccably designed cookbook from one of Denmark's star chefs, in which he reveals the theory and philosophy behind the food of his award-winning restaurant Relae. Chef Christian F. Puglisi's deeply imaginative, plant-centric cooking has earned him a Michelin star, rave reviews from international food media, and the respect of top chefs from around the world. Relæ is Puglisi's debut: like his restaurant, the book is unconventional, beautifully designed, and thought-provoking. Rather than being recipe-driven, the book is centered on "idea essays," in which Puglisi shares the inspirations and practical methods behind the dishes at Relæ. Photographs with illustrated vellum overlays provide readers with a visual guide to the food, and narrative descriptions of ingredients, cooking techniques, and rationales behind each dish offer an unprecedented glimpse into a star chef's creative process"--