D.O.M.
Rediscovering Brazilian Ingredients
$75.77
- Hardcover
292 pages
- Release Date
1 May 2017
Summary
‘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 Sao Paulo, widely regarded as one of the best restaurants in the world, you won’t fin…
Book Details
| ISBN-13: | 9780714865744 |
|---|---|
| ISBN-10: | 0714865745 |
| Author: | Alex Atala |
| Publisher: | Phaidon Press |
| Imprint: | Phaidon Press Ltd |
| Format: | Hardcover |
| Number of Pages: | 292 |
| Release Date: | 1 May 2017 |
| Weight: | 1.94kg |
| Dimensions: | 290mm x 250mm x 33mm |
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What They're Saying
Critics Review
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
About The Author
Alex Atala
A creative chef, Alex Atala is known in Brazil and throughout the world for exploring, through classical techniques, the gastronomical possibilities of Brazilian ingredients. Atala began his career when he was 19 in Belgium, at the Ecole Hoteliere de Namur. In France he worked at Jean Pierre Bruneau’s Michelin 3-star restaurant, and staged at Hotel de la Cote D’Or with Chef Bernard Loiseau. In 1994 he returned to Sao Paulo, where his performance in several establishments around the city attracted the attention of journalists and gourmands. He opened D.O.M. restaurant in 1999. In 2009 Atala opened his second restaurant, Dalva e Dito, to critical acclaim.
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