Click on the cover image above to read some pages of this book!
D.O.M.: Rediscovering Brazilian Ingredients is an exclusive look at one of the world’s most exciting chefs, his unique relationship with the produce of his native Brazil and the food he creates from it.
Recently voted as number 4 in the San Pellegrino 50 Best Restaurant Awards, Alex Atala’s restaurant D.O.M has built its unique style of cuisine on the discovery and exploration of Brazilian ingredients combined with a commitment to finding sustainable solutions to sourcing them to the benefit of the Amazon and its people.
A former punk DJ who was classically trained as a chef in Europe, Atala refuses to import ingredients such as caviar, truffles and fois gras, staples in many high-end restaurant kitchens, into Brazil and instead scours the Amazon for indigenous produce to fuse with classical techniques in his cooking. He then works with the Amazon’s native communities and small-scale producers to extend the availability of these native products around Brazil.
About the Author
A creative chef, Alex Atala is known in Brazil and throughout the world for exploring, through classical techniques, the gastronomical possibilities of Brazilian ingredients. Atala began his career when he was 19 in Belgium, at the École Hôtelière de Namur. In France he worked at Jean Pierre Bruneau’s Michelin 3-star restaurant, and staged at Hotel de la Cote D’Or with Chef Bernard Loiseau. In 1994 he returned to São Paulo, where his performance in several establishments around the city attracted the attention of journalists and gourmands. He opened D.O.M. restaurant in 1999. In 2009 Atala opened his second restaurant, Dalva e Dito, to critical acclaim.
"Atala [...] is not one to play by the rules. His first cookbook is [an] anthropological exploration of the people and rich bounty of his homeland. Beautifully photographed [...] inventive recipes make it an evocative introduction to a country on the culinary up." -- The Stylist
"The photography in D.O.M. is stunning... " -- ABCNews
"A stunning, page-turning tome?nothing short of a feast for the eyes." -- DuJour.com
Contents and Sections:
Foreword Alain Ducasse
Introduction Alex Atala
Dairy and Meat Butters
Queijo de coalho
Cupim and beeef
Fish and shellfish
A treatise on caipirinha
Vegetables and roots
Heart of palm
The vegetarian tasting menu
Fruits and nuts
Bacuri and pequi
Other Brazilian fruits
ISBN: 9780714865744 ISBN-10: 0714865745 Audience:
Number Of Pages: 292 Published: 1st May 2017 Publisher: Phaidon Press Ltd Country of Publication: GB Dimensions (cm): 29.0 x 25.5
Weight (kg): 29.5
Edition Number: 1