06-01-2014
“D.O.M. Rediscovering Brazilian Ingredients”, the volume published by Phaidon and written by chef Alex Atala from São Paulo (available on Amazon), 65 recipes exploring the potential of Brazilian ingredients such as tapioca, pupunha, priprioca, tucupi...
It’s called “D.O.M. Rediscovering Brazilian Ingredients”, it is published by Phaidon and it is the new great editorial project by chef Alex Atala from São Paulo, who recently visited the Università di Scienze gastronomiche di Pollenzo (Cuneo) to present the content of his book to the Italian public.
The volume was born out of the idea of making the world understand how Brazilian cuisine is capable of going far beyond the concepts of churrasco and feijoada. In this book, throughout 65 recipes, the essence of ingredient that entirely produced in the largest country in South America is told. This represents the journey across high cuisine that Atala has been leading in his restaurant in São Paulo.
Ants and grapefruit, a great match according to the paulista chef
You can enjoy it at restaurant D.O.M. which in 2014 will celebrate 15 years of activity: Atala started in 1999 with a team of 40 people that served 5 thousand guests each month. Today the staff has doubled yet serves a fifth (1.000) of the initial clients. Among the words the chef said in Pollenzo: «Cooking is transforming the ingredients into food and creativity, it is doing what everyone does, but in a surprising way». His daily objective? «To give pleasure». While «My cuisine is no alchemy nor chemistry but a precise science to be reproduced and told with precision».
Alex Atala and Carlo Petrini at the Pollenzo meeting, last December
Books and editorial news from the food planet
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a graduate in Psychology, she was enchanted by the Identità Golose galaxy. While studying wine is her life, her gourmet vocation is an evolving discovery
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