More about the book
"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"--
Book purchase
Relæ, Christian F. Puglisi
- Language
- Released
- 2014
- Binding
- (Hardcover)
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- Title
- Relæ
- Subtitle
- A Book of Ideas
- Language
- English
- Authors
- Christian F. Puglisi
- Publisher
- Ten Speed Press
- Released
- 2014
- Format
- Hardcover
- Pages
- 447
- ISBN10
- 1607746492
- ISBN13
- 9781607746492
- Series
- Tags
- Non-Fiction, Historical Themes, True Stories, Biographies, Cookbooks, Cookbooks, Food & Drinks, Philosophical Topics, Food, Opinion Journalism & Essays, Inspiration, Creativity, Food and Drink, Vegetables, Denmark, Restaurants
- 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"--