Parameters
- 447 pages
- 16 hours of reading
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
- product-detail.submit-box.info.binding
- (Hardcover),
- Book condition
- Damaged
- Price
- €19.22
Payment methods
No one has rated yet.
- 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, Cookbooks, Cookbooks, Food & Drinks, Philosophical Topics, Opinion Journalism & Essays, Biographies, Food, Inspiration, Creativity, Food and Drink, Vegetables, Denmark, Restaurants, Kitchen
- 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"--