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- 447 Seiten
- 16 Lesestunden
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"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"--
Buchkauf
Relæ, Christian F. Puglisi
- Sprache
- Erscheinungsdatum
- 2014
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- (Hardcover),
- Buchzustand
- Beschädigt
- Preis
- 19,22 €inkl. MwSt.
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- Titel
- Relæ
- Untertitel
- A Book of Ideas
- Sprache
- Englisch
- Autor*innen
- Christian F. Puglisi
- Verlag
- Ten Speed Press
- Erscheinungsdatum
- 2014
- Einband
- Hardcover
- Seitenzahl
- 447
- ISBN10
- 1607746492
- ISBN13
- 9781607746492
- Reihe
- Schlagwörter
- Sachbücher, Historisches Thema, Wahre Geschichten, Kochbücher, Kochbücher, Essen & Trinken, Philosophisches Thema, Meinungsjournalismus, Biographien, Essen, Inspiration, Kreativität, Essen und Trinken, Gemüse, Dänemark, Restaurants, Küche
- Beschreibung
- "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"--