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Chef Christian F. Puglisi opened restaurant Relae 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. Relae 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 Jaegersborggade--where Relae 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.

Relae 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: 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.

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About the Author

CHRISTIAN F. PUGLISI founded Restaurant Rel in August 2010 after working in the kitchens at R geriet, Le Petit Bofinger, Taillevent, S ren K, Restaurant Olivia, El Bulli, and Noma. He writes articles and recipes for the Danish newspaper, Politiken, and spoke at MAD #3 in 2013 and the CIA in St. Helena in November 2013. TheWall Street Journal selected him as one of the top ten chefs in the world under 30.

Reviews

"On a tiny street in Copenhagen, Relae is casually overturning every convention of fine dining. With its naked oak tables, bistro-style service, and humble index of ingredients (you're more likely to eat cod skin than caviar), nothing about the setting speaks of exclusivity. And yet the restaurant is unmistakably among the finest in the world. Christian Puglisi is meticulous in his technique, rigorous in his thinking, and--even more impressive--humble in his delivery. The result is exactly what you see here: food that is artful, challenging, understated. This cookbook, like its namesake, is a delicious revolution." -Dan Barber, chef of Blue Hill and author of The Third Plate "With this book, Christian Puglisi demonstrates why he's one of the most influential contemporary chefs in the world. Since Relae's inception, we've seen his ideas and aesthetics emulated in kitchens from New York to the very north of Sweden. Now we have the definitive document of his accomplishments, a book that shares his modern, daring, and singular concepts. An instant classic--and, dare I say, a masterpiece.â " --Rene Redzepi, chef of Noma and author of Rene Redzepi: A Work in Progress Copenhagen chef Christian Puglisi turns the cookbook form inside out with his first cookbook. Named after his restaurant, Relae is more a series of philosophical essays than a standard cookbook (although it does have recipes). If you've got a restaurant aficionado on your list, this is the glossy chef book they'll want this year.--Eater.com On a tiny street in Copenhagen, Relae is casually overturning every convention of fine dining. With its naked oak tables, bistro-style service, and humble index of ingredients (you re more likely to eat cod skin than caviar), nothing about the setting speaks of exclusivity. And yet the restaurant is unmistakably among the finest in the world. Christian Puglisi is meticulous in his technique, rigorous in his thinking, and even more impressive humble in his delivery. The result is exactly what you see here: food that is artful, challenging, understated. This cookbook, like its namesake, is a delicious revolution. Dan Barber, chef of Blue Hill and author of "TheThirdPlate" With this book, Christian Puglisi demonstrates why he s one of the most influential contemporary chefs in the world. Since Relae s inception, we ve seen his ideas and aesthetics emulated in kitchens from New York to the very north of Sweden. Now we have the definitive document of his accomplishments, a book that shares his modern, daring, and singular concepts. An instant classic and, dare I say, a masterpiece. Rene Redzepi, chef of Noma and author of "ReneRedzepi: AWorkinProgress" Copenhagen chef Christian Puglisi turns the cookbook form inside out with his first cookbook. Named after his restaurant, "Relae"is more a series of philosophical essays than a standard cookbook (although it does have recipes). If you've got a restaurant aficionado on your list, this is the glossy chef book they'll want this year. Eater.com" "On a tiny street in Copenhagen, RelAE is casually overturning every convention of fine dining. With its naked oak tables, bistro-style service, and humble index of ingredients (you're more likely to eat cod skin than caviar), nothing about the setting speaks of exclusivity. And yet the restaurant is unmistakably among the finest in the world. Christian Puglisi is meticulous in his technique, rigorous in his thinking, and--even more impressive--humble in his delivery. The result is exactly what you see here: food that is artful, challenging, understated. This cookbook, like its namesake, is a delicious revolution." -Dan Barber, chef of Blue Hill and author of "The Third Plate" "With this book, Christian Puglisi demonstrates why he's one of the most influential contemporary chefs in the world. Since RelAE's inception, we've seen his ideas and aesthetics emulated in kitchens from New York to the very north of Sweden. Now we have the definitive document of his accomplishments, a book that shares his modern, daring, and singular concepts. An instant classic--and, dare I say, a masterpiece.â " --RenE Redzepi, chef of Noma and author of "RenE Redzepi: A Work in Progress" Copenhagen chef Christian Puglisi turns the cookbook form inside out with his first cookbook. Named after his restaurant, "Relae" is more a series of philosophical essays than a standard cookbook (although it does have recipes). If you've got a restaurant aficionado on your list, this is the glossy chef book they'll want this year.--Eater.com

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