Kindle Cloud Readerを使い、ブラウザですぐに読むことができます。
携帯電話のカメラを使用する - 以下のコードをスキャンし、Kindleアプリをダウンロードしてください。
D.O.M.: Rediscovering Brazilian Ingredients ハードカバー – イラスト付き, 2013/10/8
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.