A gorgeous, impeccably designed cookbook from one of Denmark's star chefs, in which he reveals the theory and philosophy behind the food of his award-winning restaurant Relae.
CHRISTIAN F. PUGLISI founded Restaurant Relu 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.
"On a tiny street in Copenhagen, Rel 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 Rel '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. " --Ren Redzepi, chef of Noma and author of Ren 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