Rel

Written as a series of interconnected essays—with recipes—Relæ provides a rare glimpse into the mind of a top chef, and the opportunity to learn the language of one of the world’s most pioneering and acclaimed restaurants. Chef Christian F. Puglisi opened restaurant Relæ in 2010 on a rough, run-down stretch of one of Copenhagen’s most crime-ridden streets. His goal was simple: to serve impeccable, intelligent, sustainable, and plant-centric food of the highest quality—in a setting that was devoid of the pretention and frills of conventional high-end restaurant dining. Relæ was an immediate hit, and Puglisi’s “to the bone” ethos—which emphasized innovative, substantive cooking over crisp white tablecloths or legions of water-pouring, napkin-folding waiters—became a rallying cry for chefs around the world. Today the Jægersborggade—where Relæ and its more casual sister restaurant, Manfreds, are located—is one of Copenhagen’s most vibrant and exciting streets. And Puglisi continues to excite and surprise diners with his genre-defying, wildly inventive cooking. Relæ is Puglisi’s much-anticipated debut: like his restaurants, the book is honest, unconventional, and challenges our expectations of what a cookbook should be. Rather than focusing on recipes, the core of the book is a series of interconnected “idea essays,” which reveal the ingredients, practical techniques, and philosophies that inform Puglisi’s cooking. Each essay is connected to one (or many) of the dishes he serves, and readers are invited to flip through the book in whatever sequence inspires them—from idea to dish and back to idea again. The result is a deeply personal, utterly unique reading experience.

Produk Detail:

  • Author : Christian F. Puglisi
  • Publisher : Ten Speed Press
  • Pages : 448 pages
  • ISBN : 1607746506
  • Rating : 4/5 from 1 reviews
CLICK HERE TO GET THIS BOOKRel

Relæ

Relæ
  • Author : Christian F. Puglisi
  • Publisher : Ten Speed Press
  • Release : 11 November 2014
GET THIS BOOKRelæ

Written as a series of interconnected essays—with recipes—Relæ provides a rare glimpse into the mind of a top chef, and the opportunity to learn the language of one of the world’s most pioneering and acclaimed restaurants. Chef Christian F. Puglisi opened restaurant Relæ in 2010 on a rough, run-down stretch of one of Copenhagen’s most crime-ridden streets. His goal was simple: to serve impeccable, intelligent, sustainable, and plant-centric food of the highest quality—in a setting that

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GET THIS BOOKGlobal Brooklyn

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GET THIS BOOKThe Elements of Taste

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  • Publisher : Simon and Schuster
  • Release : 01 September 2013
GET THIS BOOKWorld-Class Swedish Cooking

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  • Publisher : Moon Travel
  • Release : 06 August 2019
GET THIS BOOKMoon Copenhagen & Beyond

Whether you're sipping coffee by a canal, exploring lavish palaces, or discovering the real meaning of hygge, get to know the Danish capital with Moon Copenhagen & Beyond. Explore In and Around the City: Meander through Copenhagen's most interesting neighborhoods, like the Inner City, Vesterbro, Nørrebro, and Christianshavn, and nearby areas, including Kronborg, Kongens Lyngby, Malmö, and more Go at Your Own Pace: Choose from tons of itinerary options designed for foodies, history buffs, art lovers, and more See the

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  • Publisher : Phaidon Press
  • Release : 09 April 2013
GET THIS BOOKCook it Raw

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  • Publisher : Island Press
  • Release : 15 March 2018
GET THIS BOOKHow to Feed the World

By 2050, we will have ten billion mouths to feed in a world profoundly altered by environmental change. How will we meet this challenge? In How to Feed the World, a diverse group of experts from Purdue University break down this crucial question by tackling big issues one-by-one. Covering population, water, land, climate change, technology, food systems, trade, food waste and loss, health, social buy-in, communication, and equal access to food, the book reveals a complex web of challenges. Contributors unite

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  • Publisher : T Turner
  • Release : 12 August 2022
GET THIS BOOKCopenhagen Travel Guide 2022

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GET THIS BOOKBlack Axe Mangal

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  • Release : 23 October 2018
GET THIS BOOKEstela

Over 133 modern American recipes from the critically acclaimed New York City bistro that you can make in your own kitchen. One flight up, in a bustling neighborhood bistro overlooking the chaos of one of downtown New York’s busiest streets, Ignacio Mattos serves food so uncannily delicious it consistently earns him accolades like “Chef of the Year,” and his restaurant Estela a spot among the World’s 50 Best. Estela shows you how to think like Ignacio Mattos, who as an

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  • Release : 01 May 2018
GET THIS BOOKLonely Planet Denmark

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  • Publisher : Leaping Hare Press
  • Release : 27 August 2019
GET THIS BOOKSilo

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  • Publisher : Phaidon Press
  • Release : 28 April 2014
GET THIS BOOKEating with the Chefs

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  • Publisher : McGill-Queen's Press - MQUP
  • Release : 01 October 2013
GET THIS BOOKThe Politics of the Pantry

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GET THIS BOOKRestaurant De Kas Amsterdam

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