D.O.M. : rediscovering Brazilian ingredients / Alex Atala ; introduction by Alain Ducasse ; translated by Sam Gordon.
Material type:
TextLanguage: English Original language: Undetermined Publisher: London : Phaidon Press, 2013Description: 292 pages : illustrations (colour) ; 29 cmContent type: text | still image Media type: unmediated Carrier type: volumeISBN: 9780714865744 (hbk.) :Subject(s): Cooking, Brazilian | Food -- Brazil | Food and Drink | Food and DrinkDDC classification: 641.5'981 Summary: At D.O.M. in Sao Paulo, you won't find traditional staple ingredients of fine dining. Caviar, foie gras, and truffles are all absent from the menus. For the past 15 years, acclaimed chef Alex Atala has refused to import any ingredients traditionally found in the European kitchens in which he trained. Instead, he has scoured the lush bounty of the Amazon for indigenous produce and proteins, and crafted a cuisine steeped in classical techniques but distinctly and uniquely Brazilian. This cookbook offers an in-depth look at the products and creative process that make up his innovative cuisine.
| Item type | Current library | Home library | Shelving location | Class number | Status | Date due | Barcode | Item reservations | |
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 641.5981 ATA (Browse shelf(Opens below)) | Available | 06362613 |
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| 641.59755 LEW In pursuit of flavor / | 641.59794 PAT Coi : stories and recipes / | 641.59795 RUC Le Pigeon : cooking at the dirty bird / | 641.5981 ATA D.O.M. : rediscovering Brazilian ingredients / | 641.622 CHA Taste buds and molecules : the aromatic path of wine and foods / | 641.622 CHA Taste buds and molecules : the aromatic path of wine and foods / | 641.6374 COO Cooking with chocolate : essential recipes and techniques / |
Translated into English.
At D.O.M. in Sao Paulo, you won't find traditional staple ingredients of fine dining. Caviar, foie gras, and truffles are all absent from the menus. For the past 15 years, acclaimed chef Alex Atala has refused to import any ingredients traditionally found in the European kitchens in which he trained. Instead, he has scoured the lush bounty of the Amazon for indigenous produce and proteins, and crafted a cuisine steeped in classical techniques but distinctly and uniquely Brazilian. This cookbook offers an in-depth look at the products and creative process that make up his innovative cuisine.
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