Christian F. Puglisi

Relæ: A Book of Ideas

• Gebundenes Buch

Produktbeschreibung

Written as a series of interconnected essays-with recipes-Relæ provides a rare glimpse into the mind of a top chef, and the opportunity to learn the language of one of the world's most pioneering and acclaimed restaurants. Chef Christian F. Puglisi opened restaurant Relæ in 2010 on a rough, run-down stretch of one of Copenhagen's most crime-ridden streets. His goal was simple: to serve impeccable, intelligent, sustainable, and plant-centric food of the highest quality-in a setting that was devoid of the pretention and frills of conventional high-end restaurant dining. Relæ was an immediate hit, and Puglisi's "to the bone" ethos-which emphasized innovative, substantive cooking over crisp white tablecloths or legions of water-pouring, napkin-folding waiters-became a rallying cry for chefs around the world. Today the Jægersborggade-where Relæ and its more casual sister restaurant, Manfreds, are located-is one of Copenhagen's most vibrant and exciting streets. And Puglisi continues to excite and surprise diners with his genre-defying, wildly inventive cooking. Relæ is Puglisi's much-anticipated debut: like his restaurants, the book is honest, unconventional, and challenges our expectations of what a cookbook should be. Rather than focusing on recipes, the core of the book is a series of interconnected "idea essays," which reveal the ingredients, practical techniques, and philosophies that inform Puglisi's cooking. Each essay is connected to one (or many) of the dishes he serves, and readers are invited to flip through the book in whatever sequence inspires them-from idea to dish and back to idea again. The result is a deeply personal, utterly unique reading experience.

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Produktdetails

• Verlag: Random House USA Inc
• Seitenzahl: 448
• Erscheinungstermin: 11. November 2014
• Englisch
• Abmessung: 271mm x 195mm x 40mm
• Gewicht: 1680g
• ISBN-13: 9781607746492
• ISBN-10: 1607746492
• Artikelnr.: 40450080

Autorenporträt

Christian F. Puglisi

Inhaltsangabe

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