Relæ: A Book of Ideas.pdf
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.
CHRISTIAN F. PUGLISI founded Restaurant Relæ in August 2010 after working in the kitchens at Røgeriet, Le Petit Bofinger, Taillevent, Søren K, Restaurant Olivia, El Bulli, and Noma. He writes articles and recipes for the Danish newspaper, Politiken, and spoke at MAD #3 in 2013 and the CIA in St. Helena in November 2013. TheWall Street Journal selected him as one of the top ten chefs in the world under 30.