Alex Atala. Discovering New Brazilian Ingredients

‘I believe that cuisine is the most important link between nature and culture’ Alex Atala 

• An exclusive look into the kitchen of one of the world’s most influential chefs working today, who has built an unique style of cuisine based on the discovery and exploration of local ingredients in his native Brazil 
• Includes 65 recipes from his restaurant D.O.M. in São Paulo (currently ranked #4 in the San Pellegrino World’s 50 Best Restaurants list, produced by Restaurant magazine), and tells the fascinating story of how he sources his ingredients from the Amazon in partnership with local tribes 
• The book is organized by the native vegetables, fruits, meat, fish and shellfish that Atala uses and features 150 specially-commissioned photographs of the finished dishes as well as evocative images of Brazil, its produce and its people 
• Features a foreword by Michelin-starred chef Alain Ducasse 
• International author tour in Fall 2013, includes Europe, Australia and an appearance by Alex Atala at the New York City Wine and Food Festival 

Alex Atala (b.1968) is known throughout the world for exploring the gastronomical possibilities of Brazilian ingredients. He opened D.O.M. restaurant in his native São Paulo 1999, and in 2009 Atala opened his second restaurant, Dalva e Dito, to critical acclaim. Alain Ducasse is one of the most renowned chefs of his generation as well as a designer, hotelier and teacher of the culinary arts. His current restaurants include Plaza Athénée (Paris), Jules Verne (Eiffel Tower, Paris), The Dorchester (London).