Rediscovering Brazilian Ingredients
By Alex Atala
Phaidon Press, Hardcover, 9780714865744, 292pp.
Publication Date: September 1, 2013
"Whenever I see that Dos Equis commercial - 'the most interesting man in the world' - I always think, no, that's not true. The most interesting man in the world is Alex Atala." - David Chang
"A cuisine unlike anything I've ever had in my life." - Daniel Humm, Eleven Madison Mark
At D.O.M. in Sao Paulo, widely regarded as one of the world's best restaurants, you won't find the traditional staples of fine dining on the menu. For the past 15 years, acclaimed chef Alex Atala - a native of Brazil and the only chef named one of TIME magazine's 100 Most Influential People in the World in 2013 - has refused to import any ingredients traditionally found in the European kitchens where he once trained. Instead, Atala scours the lush bounty of the Amazon for indigenous produce and proteins, crafting a cuisine that is steeped in classical techniques yet distinctly and uniquely Brazilian.
D.O.M.: Rediscovering Brazilian Ingredients is Atala's first major cookbook. Here, he offers an in‐depth look at the products and creative process that make up his innovative cuisine. The book features 65 recipes such as Fresh Heart of Palm with Scallops and Coral Sauce; Lightly Toasted Black Rice with Green Vegetables and Brazil Nut Milk; Lamb Hind Shanks with Yam Puree and Pitanga; and Priprioca, Lime, and Banana Ravioli. 150 stunning color photographs bring each dish to life and reveal the lush, vibrant landscapes of Atala's Brazil. The result is an immersive experience that transports readers into the streets of Sao Paulo and the rain forests of Amazon. Also featuring an introduction by chef Alain Ducasse, D.O.M.: Rediscovering Brazilian Ingredients explores the mind of one of the world's best chefs as he captures flavors that can be found nowhere else in the world.
A stunning, page-turning tome. . . nothing short of a feast for the eyes.—DuJour.com
Phaidon strikes again in its continuing effort to reimagine the [cookbook] genre. This time it calls upon Atala, a magical realist of a chef whose D.O.M. restaurant in Sao Paulo is one of the most important culinary outposts in South America, if not the world. He explores 45 Brazilian foodstuffs, and one universal state of nonexistence, in this captivating volume.—Publishers Weekly
Alex Atala's heartfelt and gorgeous love letter to the people and ingredients behind his modern Brazilian cuisine. . . Atala may very well do for Brazilian ingredients what David Chang did for Korean ones.—Tasting Table