The Book Depository Relae by Christian F. Puglisi
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Price: £42.00
Brand: The Book Depository
Description: Relae : Hardback : Random House USA Inc : 9781607746492 : 1607746492 : 11 Nov 2014 : 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. Rel 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 Rel. 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--. The Book Depository Relae by Christian F. Puglisi - shop the best deal online on thebookbug.co.uk
Category: Books
Merchant: The Book Depository
Product ID: 9781607746492
MPN: 1607746492
GTIN: 9781607746492
Author: Mark Slaney
Rating: 5
Review: Having read Christian Puglisi’s “A Book of Ideas”, I fast-tracked Relae to the top of my restaurants in Copenhagen to try and on my third visit to the city went for lunch. Compared with all the glossy covered, large format, restaurant chef cookery books, Relae (the book) stands out as refreshingly different. And the presentation of the book reflects the raison d’etre behind Relae the restaurant. The opening of the book, about how Christian Puglisi moved from Noma to finding his own voice and launching his own restaurant, is written in a captivatingly casual and honest manner that is very endearing. The book does not open like a cookery book by a great chef but it reads more like a “how to” guide to starting your own business and seemingly despite the odds, making it hugely successful. As a restaurant consultant I tend to read a lot of what the top chefs are writing and this book is amongst the best I have read: it is articulate and reads easily, it gives you a clear insight into what drives this particular chef and it also relays ideas about food and cooking principles in a way that keeps one's attention and interest. If you wish to read my review of the restaurant, go to my website blog at Mark Slanaey Associates. The book itself is thoughtfully designed and a pleasant change from the inevitable coffee-table style cookery books by some chefs from certain notable restaurants.
Author: ugetsu
Rating: 4
Review: Appreciate the philosophy behind the sustainable and seasonal cooking that this book is about. He explains his ideas about textures, format, combinations of tastes etc etc. Plus the recipes, ofc
