8,69 €
Relæ
Relæ
  • Išparduota
Relæ
Relæ
El. knyga:
8,69 €
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 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 wa…

Relæ (el. knyga) (skaityta knyga) | Christian F. Puglisi | knygos.lt

Atsiliepimai

(4.52 Goodreads įvertinimas)
Įvertink ir tu! Visi atsiliepimai

Aprašymas

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 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 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 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.




From the Hardcover edition.

8,69 €
Prisijunkite ir už šią prekę
gausite 0,09 Knygų Eurų! ?

Elektroninė knyga:
Atsiuntimas po užsakymo akimirksniu! Skirta skaitymui tik kompiuteryje, planšetėje ar kitame elektroniniame įrenginyje.

Kaip skaityti el. knygas ACSM formatu?

Mažiausia kaina per 30 dienų: 8,69 €

Mažiausia kaina užfiksuota: 2025-11-05 17:32:43


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 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 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 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.




From the Hardcover edition.

Atsiliepimai

  • Atsiliepimų nėra
0 pirkėjai įvertino šią prekę.
5
0%
4
0%
3
0%
2
0%
1
0%
(rodomas nebus)
[{"option":"121","probability":13,"style":{"backgroundColor":"#f2f2f2"},"image":{"uri":"\/uploads\/images\/wheel_of_fortune\/690c9af90eb191762433785.png","sizeMultiplier":0.6,"landscape":true,"offsetX":-50}},{"option":"120","probability":13,"style":{"backgroundColor":"#da1e2d"},"image":{"uri":"\/uploads\/images\/wheel_of_fortune\/690c9ad4394ef1762433748.png","sizeMultiplier":0.6,"landscape":true,"offsetX":-50}},{"option":"119","probability":15,"style":{"backgroundColor":"#f2f2f2"},"image":{"uri":"\/uploads\/images\/wheel_of_fortune\/690c9aacf25351762433708.png","sizeMultiplier":0.6,"landscape":true,"offsetX":-50}},{"option":"118","probability":14,"style":{"backgroundColor":"#da1e2d"},"image":{"uri":"\/uploads\/images\/wheel_of_fortune\/690c9a827dcfc1762433666.png","sizeMultiplier":0.6,"landscape":true,"offsetX":-50}},{"option":"117","probability":15,"style":{"backgroundColor":"#f2f2f2"},"image":{"uri":"\/uploads\/images\/wheel_of_fortune\/690c9a595ab9c1762433625.png","sizeMultiplier":0.6,"landscape":true,"offsetX":-50}},{"option":"116","probability":15,"style":{"backgroundColor":"#da1e2d"},"image":{"uri":"\/uploads\/images\/wheel_of_fortune\/690c9a24549b01762433572.png","sizeMultiplier":0.6,"landscape":true,"offsetX":-50}},{"option":"114","probability":14,"style":{"backgroundColor":"#f2f2f2"},"image":{"uri":"\/uploads\/images\/wheel_of_fortune\/690c9993244011762433427.png","sizeMultiplier":0.6,"landscape":true,"offsetX":-50}},{"option":"113","probability":1,"style":{"backgroundColor":"#da1e2d"},"image":{"uri":"\/uploads\/images\/wheel_of_fortune\/690c9948710081762433352.png","sizeMultiplier":0.6,"landscape":true,"offsetX":-50}}]