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Cover: 9780714865744 | D.O.M. | Rediscovering Brazilian Ingredients | Alex Atala | Buch
Rückseite: 9780714865744 | D.O.M. | Rediscovering Brazilian Ingredients | Alex Atala | Buch
Cover: 9780714865744 | D.O.M. | Rediscovering Brazilian Ingredients | Alex Atala | Buch
Rückseite: 9780714865744 | D.O.M. | Rediscovering Brazilian Ingredients | Alex Atala | Buch
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D.O.M.
Rediscovering Brazilian Ingredients
Buch von Alex Atala
Sprache: Englisch

65,80 €*

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Beschreibung
An exclusive look into the kitchen of one of the world's most influential chefs working today, who has built an unique style of cuisine based on the discovery and exploration of local ingredients in his native Brazil. Includes 65 recipes from his restaurant D.O.M. in São Paulo (currently ranked #4 in the San Pellegrino World's 50 Best Restaurants list, produced by Restaurant magazine), and tells the fascinating story of how he sources his ingredients from the Amazon in partnership with local tribes. The book is organized by the native vegetables, fruits, meat, fish and shellfish that Atala uses and features 150 specially-commissioned photographs of the finished dishes as well as evocative images of Brazil, its produce and its people. Features a foreword by Michelin-starred chef Alain Ducasse. International author tour in Fall 2013, includes Europe, Australia and an appearance by Alex Atala at the New York City Wine and Food Festival.
An exclusive look into the kitchen of one of the world's most influential chefs working today, who has built an unique style of cuisine based on the discovery and exploration of local ingredients in his native Brazil. Includes 65 recipes from his restaurant D.O.M. in São Paulo (currently ranked #4 in the San Pellegrino World's 50 Best Restaurants list, produced by Restaurant magazine), and tells the fascinating story of how he sources his ingredients from the Amazon in partnership with local tribes. The book is organized by the native vegetables, fruits, meat, fish and shellfish that Atala uses and features 150 specially-commissioned photographs of the finished dishes as well as evocative images of Brazil, its produce and its people. Features a foreword by Michelin-starred chef Alain Ducasse. International author tour in Fall 2013, includes Europe, Australia and an appearance by Alex Atala at the New York City Wine and Food Festival.
Über den Autor
A creative chef, Alex Atala is known in Brazil and throughout the world for exploring, through classical techniques, the gastronomical possibilities of Brazilian ingredients. Atala began his career when he was 19 in Belgium, at the École Hôtelière de Namur. In France he worked at Jean Pierre Bruneau's Michelin 3-star restaurant, and staged at Hotel de la Cote D'Or with Chef Bernard Loiseau. In 1994 he returned to São Paulo, where his performance in several establishments around the city attracted the attention of journalists and gourmands. He opened D.O.M. restaurant in 1999. In 2009 Atala opened his second restaurant, Dalva e Dito, to critical acclaim.
Details
Erscheinungsjahr: 2013
Genre: Kochen & Backen
Rubrik: Essen & Trinken
Thema: Themenkochbücher
Medium: Buch
Inhalt: 292 S.
ISBN-13: 9780714865744
ISBN-10: 0714865745
Sprache: Englisch
Herstellernummer: 6574
Einband: Gebunden
Autor: Atala, Alex
Übersetzung: Gordon, Sam
Hersteller: Phaidon Press Ltd
Phaidon Verlag GmbH
Maße: 298 x 258 x 32 mm
Von/Mit: Alex Atala
Erscheinungsdatum: 04.10.2013
Gewicht: 1,928 kg
Artikel-ID: 106007265
Über den Autor
A creative chef, Alex Atala is known in Brazil and throughout the world for exploring, through classical techniques, the gastronomical possibilities of Brazilian ingredients. Atala began his career when he was 19 in Belgium, at the École Hôtelière de Namur. In France he worked at Jean Pierre Bruneau's Michelin 3-star restaurant, and staged at Hotel de la Cote D'Or with Chef Bernard Loiseau. In 1994 he returned to São Paulo, where his performance in several establishments around the city attracted the attention of journalists and gourmands. He opened D.O.M. restaurant in 1999. In 2009 Atala opened his second restaurant, Dalva e Dito, to critical acclaim.
Details
Erscheinungsjahr: 2013
Genre: Kochen & Backen
Rubrik: Essen & Trinken
Thema: Themenkochbücher
Medium: Buch
Inhalt: 292 S.
ISBN-13: 9780714865744
ISBN-10: 0714865745
Sprache: Englisch
Herstellernummer: 6574
Einband: Gebunden
Autor: Atala, Alex
Übersetzung: Gordon, Sam
Hersteller: Phaidon Press Ltd
Phaidon Verlag GmbH
Maße: 298 x 258 x 32 mm
Von/Mit: Alex Atala
Erscheinungsdatum: 04.10.2013
Gewicht: 1,928 kg
Artikel-ID: 106007265
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