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D.O.M.: Rediscovering Brazilian Ingredients

£39.95 £29.69

Author: Alex AtalaBrand: Phaidon PressEdition: IllustratedFeatures: Phaidon PressBinding: HardcoverFormat: IllustratedNumber Of Pages: 292Release Date: 04-10-2013Details: Product Description 'I believe that cuisine is the most important link between nature and culture.' Alex Atala 'A cuisine unlike anything I’ve ever had in my life.' Daniel Humm, Eleven Madison Park 'Whenever I see...

Author: Alex Atala

Brand: Phaidon Press

Edition: Illustrated

Features:

  • Phaidon Press

Binding: Hardcover

Format: Illustrated

Number Of Pages: 292

Release Date: 04-10-2013

Details: Product Description 'I believe that cuisine is the most important link between nature and culture.' Alex Atala 'A cuisine unlike anything I’ve ever had in my life.' Daniel Humm, Eleven Madison Park 'Whenever I see that Dos Equis commercial – the most interesting man in the world – I always think, no, that’s not true. The most interesting man in the world is Alex Atala.' David Chang, Momofuku At D.O.M. in São Paulo, widely regarded as one of the best restaurants in the world, you won’t find traditional staple ingredients of fine dining.  Caviar, foie gras, and truffles are all absent from the menus. For the past 15 years, acclaimed Chef Alex Atala, a native of Brazil and the only chef named one of TIME magazine's 100 Most Influential People in the World in 2013, has refused to import any ingredients traditionally found in the European kitchens in which he trained. Instead, he has scoured the lush bounty of the Amazon for indigenous produce and proteins, and crafted a cuisine steeped in classical techniques but distinctly and uniquely Brazilian.   D.O.M: Rediscovering Brazilian Ingredients is the first major cookbook by Alex Atala, offering an in-depth look at the products and creative process that make up his innovative cuisine.  The book features 65 recipes such as Fresh Heart of Palm With Scallops and Coral Sauce; Lightly Toasted Black Rice with Green Vegetables and Brazil Nut Milk, Lamb Hind Shanks with Yam Puree and Pitanga, and Priprioca, Lime and Banana Ravioli. 150 stunning colour photographs bring each dish to life while revealing the vibrant, landscapes of Atala’s Brazil. The result is an immersive experience that transports readers into the streets of São Paulo and the rainforests of the Amazon, while getting inside the mind of one of the world’s best chefs as he captures flavours that can be found nowhere else in the world.  The book features an introduction by chef Alain Ducasse. Review Featured on the Netflix documentary series Chef's Table "Atala [...] is not one to play by the rules. His first cookbook is [an] anthropological exploration of the people and rich bounty of his homeland. Beautifully photographed [...] inventive recipes make it an evocative introduction to a country on the culinary up."―Conde Nast Traveller "The Amazon is having a moment as the gastro hotspot du jour thanks mostly to Brazilian super chef Alex Atala. Get your hands on his new book and impress with pineaple served with ants (you heard us)..."―The Stylist "The photography in D.O.M. is stunning..."―Eater National "D.O.M.: Rediscovering Brazilian Ingredients, a sumptuous new cookbook that Atala hopes will propel Brazilian food onto the world's culinary stage."―ABCNews "A stunning, page-turning tome? Nothing short of a feast for the eyes."―DuJour.com From the Back Cover Brazilian ingredients combined with classical culinary techniques. About the Author A creative chef, Alex Atala is known in Brazil and throughout the world for exploring, through classical techniques, the gastronomical possibilities of Brazilian ingredients. Atala began his career when he was 19 in Belgium, at the École Hôtelière de Namur. In France he worked at Jean Pierre Bruneau’s Michelin 3-star restaurant, and staged at Hotel de la Cote D’Or with Chef Bernard Loiseau. In 1994 he returned to São Paulo, where his performance in several establishments around the city attracted the attention of journalists and gourmands. He opened D.O.M. restaurant in 1999. In 2009 Atala opened his second restaurant, Dalva e Dito, to critical acclaim.

Package Dimensions: 11.7 x 10.2 x 1.2 inches

Languages: English

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