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Christian F. Puglisi

Relæ: A Book of Ideas Gebundene Ausgabe – Illustriert, 11. November 2014

Englisch Ausgabe von Christian F. Puglisi (Autor)

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Written as a series of interconnected essays—with recipes—Relæ provides 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.

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 simple: 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 debut: 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 experience.

Seitenzahl der Print-Ausgabe

448 Seiten
Sprache

Englisch
Herausgeber

Ten Speed Press
Erscheinungstermin

11. November 2014
Abmessungen

19.69 x 3.86 x 26.92 cm
ISBN-10

1607746492
ISBN-13

978-1607746492
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Produktbeschreibungen

Pressestimmen

“On a tiny street in Copenhagen, Relæ is casually overturning every convention of fine dining. With its naked oak tables, bistro-style service, and humble index of ingredients (you’re more likely to eat cod skin than caviar), nothing about the setting speaks of exclusivity. And yet the restaurant is unmistakably among the finest in the world. Christian Puglisi is meticulous in his technique, rigorous in his thinking, and—even more impressive—humble in his delivery. The result is exactly what you see here: food that is artful, challenging, understated. This cookbook, like its namesake, is a delicious revolution.”
–Dan Barber, chef of Blue Hill and author of The Third Plate

“With this book, Christian Puglisi demonstrates why he’s one of the most influential contemporary chefs in the world. Since Relæ’s inception, we’ve seen his ideas and aesthetics emulated in kitchens from New York to the very north of Sweden. Now we have the definitive document of his accomplishments, a book that shares his modern, daring, and singular concepts. An instant classic—and, dare I say, a masterpiece.”
—René Redzepi, chef of Noma and author of René Redzepi: A Work in Progress

Copenhagen chef Christian Puglisi turns the cookbook form inside out with his first cookbook. Named after his restaurant, Relae is more a series of philosophical essays than a standard cookbook (although it does have recipes). If you've got a restaurant aficionado on your list, this is the glossy chef book they'll want this year.
—Eater.com

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Relæ is Puglisi's much-anticipated debut: 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 experience: 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.

Über den Autor und weitere Mitwirkende

CHRISTIAN F. PUGLISI is the chef and owner of Relæ, which holds a Michelin star and was ranked one of the top 100 restaurants in the world by Restaurant magazine. Relæ and its sister restaurant, Manfreds, are both located in Copenhagen, Denmark. Puglisi has worked in the kitchens at elBulli, Noma, Røgeriet, and more, and is a contributor to the Danish newspaper Politiken. The Wall Street Journal selected him as one of the top ten chefs in the world under thirty.

Leseprobe. Abdruck erfolgt mit freundlicher Genehmigung der Rechteinhaber. Alle Rechte vorbehalten.

Introduction

When I opened Relæ in 2010, the last thing I wanted was for it to be just another fine dining restaurant. Our entire philosophy is grounded in the idea that conventional fine dining—with its big round tables, waitstaff showing you the way to the toilet and constantly scraping the crumbs off the thick tablecloth, jazz music piping through the speakers—has little do with the way people actually want to eat. Rather, we want the dining experience at Relæ to be simple and unpretentious, focusing solely on gastronomy. Everything else—all those unnecessary details—is stripped away. We describe our restaurant’s philosophy as “cut to the bone.”

Similarly, when I sat down to write this book, I didn’t want it to be a conventional cookbook that readers were expected to page through from cover to cover. I could have written it the easy way: line up fifty to one hundred recipes and scatter some pictures throughout. But my goal was not just to give you an introduction to the food we do and make it possible for you to cook it yourself. I wanted to show you the creative process behind our work and the ideas that inform the fundamentals of our kitchen.

As I was thinking about this book, I realized that all our dishes are interconnected by the ideas behind them—the practical ideas, theoretical ideas, and technical ideas. The dishes themselves are the most superficial expression of our work. Rather than just list the ingredients and step-by-step methods for each dish, I felt it was more useful to actually articulate the concepts that underlie them.

To be honest, I rarely read cookbooks, though I love to buy them. I have shelves and shelves lined with colorful covers emblazoned with big chefs’ names writing about everything from nose-to-tail cooking to German fine dining. That said, I rarely have time to read them, and whenever I do grab one, I impatiently open it up, flip through a few pages, and then close it again. Maybe I’ll pick it up later and take another peek. Admittedly, I never cook from others’ recipes; I want to put my imprint on everything I do. I might be interested in how Fergus Henderson cooks trotters, but ultimately I will use his work as inspiration and find my own way of cooking them.

I want you to use the recipes in this book in the exact same way. Feel free to look up a dish and cook it exactly as it is written on the page. But I would be even happier if you plunged into this book just to see how we pickle mackerel, how we plate that dish with cauliflower, and then have a go at it yourself. I want you to grab this book, open it like a deck of cards, and flip to whatever attracts you. Once a dish has captured your attention, take a look at the handful of ideas listed at the bottom of the page; hopefully that sparks your curiosity and leads you to another spot in the book with another list of interconnected dishes and ideas. Each dish in this book is grounded on a set of ideas—and each idea is the basis for several other dishes, dishes you can then jump to and have a look at. Everything is connected in a sort of web in which one thing springs out of another in a big hot pot of inspiration, hard work, and craft. I want you to mix and match all these ideas and thoughts. Take what you can use, throw away what you don’t like, and make it your own. That is what the cooking at Relæ is about, and I hope that that’s what this book inspires you to do.

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Produktinformation

Herausgeber ‏ : ‎ Ten Speed Press; Illustrated Edition (11. November 2014)
Sprache ‏ : ‎ Englisch
Gebundene Ausgabe ‏ : ‎ 448 Seiten
ISBN-10 ‏ : ‎ 1607746492
ISBN-13 ‏ : ‎ 978-1607746492
Abmessungen ‏ : ‎ 19.69 x 3.86 x 26.92 cm

Amazon Bestseller-Rang: Nr. 686,566 in Bücher (Siehe Top 100 in Bücher)
- Nr. 81 in Säfte (Bücher)
- Nr. 602 in Feinschmecker & Gourmet (Bücher)
- Nr. 1,258 in Kochen mit Gemüse (Bücher)

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238 Sternebewertungen

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Christian F. Puglisi

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4,8 von 5

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5 Sterne		84%
4 Sterne		12%
3 Sterne		2%
2 Sterne		1%
1 Stern		1%

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Spitzenbewertungen aus Deutschland

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Amazon Kunde

A Book of Ideas - gives a lot of Ideas

Kundenrezension aus Deutschland 🇩🇪 am 4. März 2016

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Ein Buch der Ideen. Christian F. Puglisi hält was er in der Einleitung des Buches beschreibt. Er erzählt über seine große Sammlung an Kochbüchern, die bei ihm zu Hause stehen und für die er keine Zeit hat sie zu lesen. Er wollte hingegen ein Kochbuch machen, dass die Leute, die es kaufen zum lesen und vorallem benutzen animiert. Er hat es geschafft. Überzeugt euch selbst. Großartiges Buch eines sehr interessanten Projektes in Kopenhagen!

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Nützlich

Lovis Tangerding

Nur zu empfehlen!

Kundenrezension aus Deutschland 🇩🇪 am 29. Oktober 2019

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Puglisis Innovationsgeist setzt sich bei der Gestaltung seines Buches fort.
Nur zu empfehlen!

Kundenrezension aus Deutschland 🇩🇪 am 20. November 2019

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als Koch ist dieses Buch hervorragend und die es werden wollen

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Nützlich

Mrs. Christensen

what a wonderful book

Kundenrezension aus Deutschland 🇩🇪 am 12. September 2016

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less of a cook book but a true book of food ideas. Love it. for the passionate cook or just food lover who think things can be too complicated, but love the idea of the influence culture via food.

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Nützlich

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Mark Slaney

Had me hooked from the first page.

Kundenrezension aus Großbritannien 🇬🇧 am 5. Januar 2018

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Having read Christian Puglisi’s “A Book of Ideas”, I fast-tracked Relae to the top of my restaurants in Copenhagen to try and on my third visit to the city went for lunch. Compared with all the glossy covered, large format, restaurant chef cookery books, Relae (the book) stands out as refreshingly different. And the presentation of the book reflects the raison d’etre behind Relae the restaurant. The opening of the book, about how Christian Puglisi moved from Noma to finding his own voice and launching his own restaurant, is written in a captivatingly casual and honest manner that is very endearing. The book does not open like a cookery book by a great chef but it reads more like a “how to” guide to starting your own business and seemingly despite the odds, making it hugely successful. As a restaurant consultant I tend to read a lot of what the top chefs are writing and this book is amongst the best I have read: it is articulate and reads easily, it gives you a clear insight into what drives this particular chef and it also relays ideas about food and cooking principles in a way that keeps one's attention and interest. If you wish to read my review of the restaurant, go to my website blog at Mark Slanaey Associates. The book itself is thoughtfully designed and a pleasant change from the inevitable coffee-table style cookery books by some chefs from certain notable restaurants.

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chefzillatsc

This is how chefs should write cookbooks!

Kundenrezension aus Großbritannien 🇬🇧 am 2. März 2015

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This book is not structured like your average cookbook, here Christian F. Puglisi has written it as a collection of essays and articles that describe his thought processes around each topic and how his solution came about.
I have been a chef for many years and rarely read through recipes at this stage in my career, instead i just flick through and look at flavour combinations and preperation ideas etc.
I read this book cover to cover the day i recieved it and i must say its simply brilliant.
as a chef this is exactly what im looking for in a cookbook. Little to no emphasis on dish recipes, instead focusing on the method and creative thought. 5 stars!

Lese weiter

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Mark Hollingsworth

Seminal

Kundenrezension aus Großbritannien 🇬🇧 am 25. Juni 2019

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I don’t normally write reviews but I am a cookbook obsessive and a working cook and I genuinely think this is the most important cookbook of the last 20 years. The philosophy it puts forward - something like no deliciousness without thoughtfulness, and the format of the recipe writing, are seminal. If you care about cooking for other people, read this.

Lese weiter

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dave

Mr

Kundenrezension aus Großbritannien 🇬🇧 am 8. Mai 2021

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For the professional

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Francesco Liverano

Out of schemes

Kundenrezension aus Großbritannien 🇬🇧 am 15. September 2017

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Is the most original cookbook i own. Lots of knowledge and iformations in it. Ambitious recipes where the vegetablez are the protagonist. I think no chef would get disappointed with this book.

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Relæ: A Book of Ideas Gebundene Ausgabe – Illustriert, 11. November 2014

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Leseprobe. Abdruck erfolgt mit freundlicher Genehmigung der Rechteinhaber. Alle Rechte vorbehalten.

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Informationen zum Autor

Christian F. Puglisi

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