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- Local Warehouse Cooking and Food- Scandinavian and German

Relae: A Book of Ideas

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Relae: A Book of Ideas Cover

 

Synopses & Reviews

Publisher Comments:

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.

Synopsis:

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.

About the Author

CN

Table of Contents

Foreword 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 

Index 

Product Details

ISBN:
9781607746492
Author:
Puglisi, Christian
Publisher:
Ten Speed Press
Author:
Puglisi, Christian F.
Subject:
Scandinavian
Subject:
Cooking and Food-Scandinavian and German
Publication Date:
20141131
Binding:
HARDCOVER
Language:
English
Illustrations:
125 PHOTOS
Pages:
448

Related Subjects

Cooking and Food » Baking » Professional Baking and Desserts
Cooking and Food » By Ingredient » Vegetables General
Cooking and Food » Professional and Quantity » General
Cooking and Food » Regional and Ethnic » Scandinavian
Cooking and Food » Regional and Ethnic » Scandinavian and German

Relae: A Book of Ideas New Hardcover
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Product details 448 pages Ten Speed Press - English 9781607746492 Reviews:
"Synopsis" by , 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.
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