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- 447pages
- 16 heures de lecture
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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
- Langue
- Année de publication
- 2014
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- (rigide)
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- Titre
- Relæ
- Sous-titre
- A Book of Ideas
- Langue
- Anglais
- Auteurs
- Christian F. Puglisi
- Éditeur
- Ten Speed Press
- Publié
- 2014
- Format
- rigide
- Pages
- 447
- ISBN10
- 1607746492
- ISBN13
- 9781607746492
- Séries
- Mots clés
- Nonfiction, Thème historique, Histoires vraies, Livres de cuisine, Arts culinaires & Gastronomie, Thématique philosophique, Biographies, Presse d'opinion & Essais, Nourriture, Inspiration, Créativité, Alimentation et boissons, Légumes, Danemark, Restaurants, Cuisine
- Description
- "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"--