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D.O.M.: Rediscovering Brazilian Ingredients ハードカバー – イラスト付き, 2013/10/8
'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.
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
- 出版社 : Phaidon Press; Illustrated版 (2013/10/8)
- 発売日 : 2013/10/8
- 言語 : 英語
- ハードカバー : 292ページ
- ISBN-10 : 0714865745
- ISBN-13 : 978-0714865744
- 寸法 : 26.04 x 3.18 x 29.85 cm
Chef Alex Atala is doing the same thing in South America as most of the other high profile chefs of a certain ilk and trend are doing in the current times "exploring hyper-local cooking, using wild ingredients found by foragers and pushing the limits of exoticism beyond the point even the most ambitious of us could dream of doing."
He is using fish and shellfish you’ve never heard of, like filhote and Brazilian sea snails. Vividly colored tropical fruits. Of course, the whole panoply of South American tubers -- true yams, baroa potatoes and mangaritos.
Being a modern chef, Atala prepares these foodstuffs using techniques you’ll never find in the "Joy of Cooking."
He roasts fresh herbs until they’re blackened and charred.
He fries fish scales to add crunch. He even grinds those ants with seaweed and black salt to make a garnishing powder.
The effect is at the same time beautiful and oddly disconcerting.
But they are also so gorgeous you can only marvel mouth wise open.
“D.O.M.” is a book that takes you outside of any relatable frame of reference and forces you to accept the dishes on their own terms. In that way, it is transporting.
You will browse through pages of otherworldly Brazilian landscapes and portraits and then we’re confronted with something like an oyster topped with a shiny lozenge of sorbet made from cupuacu (an ancestor of the cocoa bean).
You can’t imagine how it might taste or how it might have been prepared. We are truly in another country.
But it is a good insight into a Brazilian chef at the very cutting edge of his game, for some wacky ideas its worth the price to purchase this publication.
I will be buying more for Christmas presents!
The reason why I have given 4 star is because, the ingredients listed in the recipes does not show the complete spec of the plate that is presented in the photograph.Like the garnish is not explained properly, or what is the different color items that is additional on the plate and not in the ingredients list. The glossary is not very detailed, it would have been much better if there was a detailed glossary. You will need to keep your Google chrome open to check almost all of the ingredients. The methods are too simple, and really gives you the doubt, WHAT ? IS THAT IT !?!!?!!
This will make a great gift to a wanna be professional chef.