Coupon
Relae : A Book of Ideas
by Christian F. Puglisi and Per-Anders Jorgenson


Overview -

Chef Christian F. Puglisi opened restaurant Relae 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.  Read more...


 
Hardcover
  • $50.00
  • Members Save 10% Club Price
    $ 45.00

Add to Cart + Add to Wishlist

In Stock.

FREE Shipping for Club Members
 
> Check In-Store Availability

In-Store pricing may vary

 
 
New & Used Marketplace 25 copies from $31.02
 
Download

This item is available only to U.S. billing addresses.
 
 
 

More About Relae by Christian F. Puglisi; Per-Anders Jorgenson
 
 
 
Overview

Chef Christian F. Puglisi opened restaurant Relae 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. Relae 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 Jaegersborggade where Relae 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.
Relae 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: 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."

 
Details
  • ISBN-13: 9781607746492
  • ISBN-10: 1607746492
  • Publisher: Ten Speed Press
  • Publish Date: November 2014
  • Page Count: 448


Related Categories

Books > Cooking > Regional & Ethnic - Scandinavian
Books > Cooking > Specific Ingredients - Vegetables
Books > Cooking > Methods - Professional

 
BAM Customer Reviews