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Awards
OverviewFull Product DetailsAuthor: Christian F. PuglisiPublisher: Random House USA Inc Imprint: Ten Speed Press Dimensions: Width: 19.70cm , Height: 3.90cm , Length: 26.90cm Weight: 1.701kg ISBN: 9781607746492ISBN 10: 1607746492 Pages: 448 Publication Date: 11 November 2014 Audience: General/trade , General Format: Hardback Publisher's Status: Active Availability: To order  Stock availability from the supplier is unknown. We will order it for you and ship this item to you once it is received by us. Table of ContentsForeword by Chad Robertson Acknowledgments Introduction Chapter 1: The Groundwork The Initial Idea Jægersborggade Staff Locavorism: When It Makes Sense, and When It Does Not Organic: Is a Certification All That? Breaking Bread: The Cornerstone of an Ideal Meal Chapter 2: Ideas on a Plate Liquids Water Wine Fruit Vinegars Extra-Virgin Olive Oil Animals Lamb Fat Chicken Hindsholm Pork Butter Buttermilk Land Jerusalem Artichokes Carrots Horseradish Celery Root Herbs Cresses Citrus Unripe Strawberries Elderflower Crab Apple Nuts Seeds Olives Sea Mussels Coastal Fish Mackerel Sea Lettuce Anchovy Söl Kelp Manipulations Fermentation Pickling Fruits and Vegetables Pickling Fish Cooking in Butter Emulsion Cooking Salads Precision Cooking Barely Cooking Stocks Nut Milks Hiding on the Plate Textures Contrasting Temperatures Crunch! Chewy Leathery Dehydrating/Rehydrating Vegetable Skins Salting and Brining Vegetables Salting and Brining Meats and Fish Juiciness, the Natural Sauce Flavor Butter and Bitter Charred and Grilled Toasted and Nutty A Touch of Umami Meat with Seafood Minerality Theory Building onto a Dish Evolving a Technique Snacks Challenging the Guest Vegetarian Vegetables over Meat Intertwining Flavors Savory Desserts Nose-to-Tail Cooking Leaf-to-Stem Cooking Acidity Creativity Is in All of Us Where Is the Cheese Trolley? Inspirations Italy Denmark France elBulli Thailand Spring Summer Fall Winter Chapter 3: Dishes 225 Snacks Herb Bouquet Celery Root Taco Grilled Jerusalem Artichokes Grilled Corn Shallots and Nigella Kornly Cracker Oxalis Roots Herbivorous Starters Unripe Strawberries, Cress, and Buttermilk Sheep’s Milk Yogurt, Radishes, and Nasturtium Cucumber, Caraway, and Lemon Balm Smoked Beet “Fish” and Elderflower Beet, Crab Apple, and Söl Cooked Onions, Buttermilk, and Nasturtium Omnivorous Starters Lumpfish Roe, Daikon, and Almonds Oysters, Cabbage, and Capers Mussels, Seaweed, and Allumettes Squid, Mussels, and Seaweed Raw Beef, Anchovies, and Ramsons Lamb, Shrimp, and Dill White Asparagus and Anchovies Pickled Skate, Mussels, and Celery Root Pickled Mackerel, Cauliflower, and Lemon Cod, Kohlrabi, and Skins White Onions, Crayfish, and Fennel Herbivorous Seconds Turnips, Chervil, and Horseradish New Potatoes, Warm Berries, and Arugula Potato, Seaweed, and Pecorino Lettuce, Smoked Almond, and Olive Oil Asparagus, Sunflower Seeds, and Mint Jerusalem Artichoke, Quinoa, and Coffee Sunflower Seeds, Kornly, and Pine Baked Potato Puree, Two Ways Barley, Cauliflower, and Black Trumpet Herbivorous Mains Carrot, Elderflower, and Sesame Charred Cucumber and Fermented Juice Romaine, Egg Yolk, and Nettles Enoki, Kelp, and Seaweed Fennel, Smoked Almond, and Parsley Dried Zucchini and Bitter Leaves Fried Salsify and Bergamot Salted Carrot and Oxalis “Béarnaise” Omnivorous Mains Pork from Hindsholm and Rye Lamb, Turnip, and Samphire Cauliflower, Veal Sweetbread, and Basil Chicken Wings, White Asparagus, and Anchovies Wild Duck, Elderberries, and White Onions Salad, Beef, and Bronte Pistachio Veal, Grilled Sauce, and Anchovy Cheese and Desserts Whipped Goat Cheese and Parsley Nordlys, Carrots, and Orange Zest Chanterelles, Apple, and Granité Mandarin, Buttermilk, and Egg Yolk Milk, Kelp, and Caramel Rhubarb Compote, Almond, and Vinegar Jerusalem Artichoke, Malt, and Bread Sheep’s Milk Yogurt, Beets, and Black Currant Hokkaido Pumpkin and Mandarin Corn, Bread Crumbs, and Marjoram Elderflower and Rhubarb Jerusalem Artichokes, Coffee, and Passion Coffee Table Appendix: Recipes IndexReviewsOn a tiny street in Copenhagen, RelAE is casually overturning every convention of fine dining. With its naked oak tables, bistro-style service, and humble index of ingredients (you're more likely to eat cod skin than caviar), nothing about the setting speaks of exclusivity. And yet the restaurant is unmistakably among the finest in the world. Christian Puglisi is meticulous in his technique, rigorous in his thinking, and--even more impressive--humble in his delivery. The result is exactly what you see here: food that is artful, challenging, understated. This cookbook, like its namesake, is a delicious revolution. -Dan Barber, chef of Blue Hill and author of The Third Plate With this book, Christian Puglisi demonstrates why he's one of the most influential contemporary chefs in the world. Since RelAE's inception, we've seen his ideas and aesthetics emulated in kitchens from New York to the very north of Sweden. Now we have the definitive document of his accomplishments, a book that shares his modern, daring, and singular concepts. An instant classic--and, dare I say, a masterpiece.​ --RenE Redzepi, chef of Noma and author of RenE Redzepi: A Work in Progress Copenhagen chef Christian Puglisi turns the cookbook form inside out with his first cookbook. Named after his restaurant, Relae is more a series of philosophical essays than a standard cookbook (although it does have recipes). If you've got a restaurant aficionado on your list, this is the glossy chef book they'll want this year.--Eater.com On a tiny street in Copenhagen, Relae is casually overturning every convention of fine dining. With its naked oak tables, bistro-style service, and humble index of ingredients (you're more likely to eat cod skin than caviar), nothing about the setting speaks of exclusivity. And yet the restaurant is unmistakably among the finest in the world. Christian Puglisi is meticulous in his technique, rigorous in his thinking, and--even more impressive--humble in his delivery. The result is exactly what you see here: food that is artful, challenging, understated. This cookbook, like its namesake, is a delicious revolution. -Dan Barber, chef of Blue Hill and author of The Third Plate With this book, Christian Puglisi demonstrates why he's one of the most influential contemporary chefs in the world. Since Relae's inception, we've seen his ideas and aesthetics emulated in kitchens from New York to the very north of Sweden. Now we have the definitive document of his accomplishments, a book that shares his modern, daring, and singular concepts. An instant classic--and, dare I say, a masterpiece.​ --Rene Redzepi, chef of Noma and author of Rene Redzepi: A Work in Progress On a tiny street in Copenhagen, Relae is casually overturning every convention of fine dining. With its naked oak tables, bistro-style service, and humble index of ingredients (you're more likely to eat cod skin than caviar), nothing about the setting speaks of exclusivity. And yet the restaurant is unmistakably among the finest in the world. Christian Puglisi is meticulous in his technique, rigorous in his thinking, and--even more impressive--humble in his delivery. The result is exactly what you see here: food that is artful, challenging, understated. This cookbook, like its namesake, is a delicious revolution. -Dan Barber, chef of Blue Hill and author of The Third Plate With this book, Christian Puglisi demonstrates why he's one of the most influential contemporary chefs in the world. Since Relae's inception, we've seen his ideas and aesthetics emulated in kitchens from New York to the very north of Sweden. Now we have the definitive document of his accomplishments, a book that shares his modern, daring, and singular concepts. An instant classic--and, dare I say, a masterpiece.â --Rene Redzepi, chef of Noma and author of Rene Redzepi: A Work in Progress Copenhagen chef Christian Puglisi turns the cookbook form inside out with his first cookbook. Named after his restaurant, Relae is more a series of philosophical essays than a standard cookbook (although it does have recipes). If you've got a restaurant aficionado on your list, this is the glossy chef book they'll want this year.--Eater.com On a tiny street in Copenhagen, Relae is casually overturning every convention of fine dining. With its naked oak tables, bistro-style service, and humble index of ingredients (you re more likely to eat cod skin than caviar), nothing about the setting speaks of exclusivity. And yet the restaurant is unmistakably among the finest in the world. Christian Puglisi is meticulous in his technique, rigorous in his thinking, and even more impressive humble in his delivery. The result is exactly what you see here: food that is artful, challenging, understated. This cookbook, like its namesake, is a delicious revolution. Dan Barber, chef of Blue Hill and author of TheThirdPlate With this book, Christian Puglisi demonstrates why he s one of the most influential contemporary chefs in the world. Since Relae s inception, we ve seen his ideas and aesthetics emulated in kitchens from New York to the very north of Sweden. Now we have the definitive document of his accomplishments, a book that shares his modern, daring, and singular concepts. An instant classic and, dare I say, a masterpiece. Rene Redzepi, chef of Noma and author of ReneRedzepi: AWorkinProgress Copenhagen chef Christian Puglisi turns the cookbook form inside out with his first cookbook. Named after his restaurant, Relae is more a series of philosophical essays than a standard cookbook (although it does have recipes). If you've got a restaurant aficionado on your list, this is the glossy chef book they'll want this year. Eater.com On a tiny street in Copenhagen, RelAE is casually overturning every convention of fine dining. With its naked oak tables, bistro-style service, and humble index of ingredients (you're more likely to eat cod skin than caviar), nothing about the setting speaks of exclusivity. And yet the restaurant is unmistakably among the finest in the world. Christian Puglisi is meticulous in his technique, rigorous in his thinking, and--even more impressive--humble in his delivery. The result is exactly what you see here: food that is artful, challenging, understated. This cookbook, like its namesake, is a delicious revolution. -Dan Barber, chef of Blue Hill and author of The Third Plate With this book, Christian Puglisi demonstrates why he's one of the most influential contemporary chefs in the world. Since RelAE's inception, we've seen his ideas and aesthetics emulated in kitchens from New York to the very north of Sweden. Now we have the definitive document of his accomplishments, a book that shares his modern, daring, and singular concepts. An instant classic--and, dare I say, a masterpiece.â --RenE Redzepi, chef of Noma and author of RenE Redzepi: A Work in Progress Copenhagen chef Christian Puglisi turns the cookbook form inside out with his first cookbook. Named after his restaurant, Relae is more a series of philosophical essays than a standard cookbook (although it does have recipes). If you've got a restaurant aficionado on your list, this is the glossy chef book they'll want this year.--Eater.com Author InformationCHRISTIAN F. PUGLISI is the chef and owner of Rel , which holds a Michelin star and was ranked one of the top 100 restaurants in the world by Restaurant magazine. Rel and its sister restaurant, Manfreds, are both located in Copenhagen, Denmark. Puglisi has worked in the kitchens at elBulli, Noma, R geriet, and more, and is a contributor to the Danish newspaper Politiken. TheWallStreetJournal selected him as one of the top ten chefs in the world under thirty. 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