Christmas Gifts
Books for Chefs
  • New
  • Books
    • Pastry
    • Bakery & Viennoiseries
    • Chocolate
    • Ice cream
    • Healthy Pastry
    • Haute cuisine
    • Restaurant Desserts
    • E-books
    • Books for Foodies
  • Books for Foodies
  • Best-sellers
    • Best-sellers
    • Recommendations
    • Coming soon
    • Award-winning
    • Signed books
    • Gifts
  • So Good..
  • Magazines
    • Dulcypas
    • Arte Heladero
    • Saber y Sabor
  • Subscription
    • Dulcypas
    • Arte Heladero
    • Saber y Sabor
  • Molds
Books for Chefs
en
  • en English
  • es Español
0
  •  Sign in
  • Register
  •  My account
  •  Checkout
  •  Compare


Search here...


Alex Atala - Discovering New Brazilian Ingredients
Alex Atala - Discovering New Brazilian Ingredients

Alex Atala - Discovering New Brazilian Ingredients

50.00€
Quantity
Description

‘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). 

Data sheet
Size
29 x 25 cm
Language
English
ISBN-13
978 0 7148 6574 4
Author/s
Alex Atala
Hardcover
320 pages
Published in
2013
Weight
2,1 kg
Reviews
Contents
Shipping

Shipping with UPS Express worldwide

Books combo:

La Vieja Pastelería book by EPGB
Quick view

La Vieja Pastelería - EPGB

Regular price 24.90€ -20% Price 19.92€
  • -20%
La Vieja Pastelería is not about old pastry, but a timeless one
Best pastry book ever. Files book by Ramon Morató
Quick view

Files - Ramon Morató

Regular price 99.00€ -5% Price 94.05€
  • -5%
Best pastry book ever. Ramon Morató proposes in his new book Files, nutrition, chocolate, current trends, such as the change inconsumer...
The Pastry Alphabet book by Cacao Barry
Quick view

The Pastry Alphabet - Cacao Barry

Price 35.00€
LIMITED EDITION Discover THE ALPHABET PACK
Best book about croissant. All About Croissant book by Jeremy Ballester and Jean-Marie Lanio
Quick view

All About Croissant

Price 39.00€
MAKE THE PERFECT CROISSANT 🥐 Book All About Croissant by Jean-Marie Lanio and Jérémy Ballester with 15 croissant recipes . This is a...
Quick view

FR/ES Gourmandise Raisonnée - Frédéric Bau

Price 59.00€
Reasoned Gourmandise by Frédéric Bau (Spanish and French edition)
Quick view

Designs and Sketches. elBulli

Price 37.00€
Quick view

Le Grand Livre de la Viennoiserie

Price 49.00€
80 technical and precise recipes and some step by step.
Sourdough panettone and viennoiserie by Thomas Teffri-Chambelland
Quick view

Sourdough Panettone and Viennoiserie

Price 69.90€
Thomas Teffri-Chambelland's latest book on panettone and sourdough pastries. Is a complete treatise on the subject of sweet leavened doughs...

Books for Chefs
  • About us
  • Contact
  • Delivery and return policy
  • Privacy policy
  • Terms and conditions of use

Books for Chefs - Vilbo Ediciones y Publicidad SL

C/Carmen, 4-6 - 08172 Sant Cugat del Vallès
Barcelona (España)

Llamar ahora: (+34) 93 590 26 66

Email: info@booksforchefs.com

  • YouTube
  • Vimeo
  • Instagram

Copyright © 2020 Vilbo ediciones y publicidad, s.l. Todos los derechos reservados.

Filters