Parametry
- 447 stron
- 16 godzin czytania
Więcej o książce
"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"--
Zakup książki
Relæ, Christian F. Puglisi
- Język
- Rok wydania
- 2014
- Oprawa
- (twarda)
Metody płatności
Nikt jeszcze nie ocenił.
- Tytuł
- Relæ
- Podtytuł
- A Book of Ideas
- Język
- angielski
- Autorzy
- Christian F. Puglisi
- Wydawca
- Ten Speed Press
- Rok wydania
- 2014
- Oprawa
- twarda
- Liczba stron
- 447
- ISBN10
- 1607746492
- ISBN13
- 9781607746492
- Seria
- Kategorie
- Tagi
- Tematy historyczne, Książki kucharskie, Tematyka filozoficzna, Jedzenie, Inspiracje, Kreatywność, Jedzenie & Picie, Warzywa, Dania, Restauracje
- Opis
- "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"--