D.O.M.: Rediscovering Brazilian Ingredients

Overview

"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

"I believe that cuisine is the most important link between nature and culture." - Alex Atala

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 ...

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Overview

"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

"I believe that cuisine is the most important link between nature and culture." - Alex Atala

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.

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  • D.O.M.: Rediscovering Brazilian Ingredients
    D.O.M.: Rediscovering Brazilian Ingredients  

Editorial Reviews

From Barnes & Noble

Both Time and Forbes named him the world's most influential chef, but Brazilian cooking superstar Alex Atala works too hard to dote on media accolades. In his first English language cookbook, the proprietor of the San Paolo's prestigious D.O.M. restaurant sets the table with 65 recipes featuring the Brazilian ingredients that have enabled him to rethinking meals in innovative ways. The illustrated feasts include Lamb Hind Shanks with Yam Puree and Pitanga; Fresh Heart of Palm with Scallops and Coral Sauce; and Priprioca, Lime, and Banana Ravioli. Destined to be a holiday foodie favorite.

Publishers Weekly
09/16/2013
It’s not every cookbook that includes a meditation on death, but Phaidon strikes again in its continuing effort to reimagine the genre. This time it calls upon Atala, a magic realist of a chef whose D.O.M. restaurant in São 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. For each ingredient, such as lamb, sea fish, or cocoa, there is a page of exploratory text, followed by a beautiful and brooding full-page photo, shot against a black background, followed by one or more recipes. Some offerings are absurdist. The instructions, in full, for ants and pineapple are, “Place a piece of pineapple on top of a serving dish and top with an ant. Serve immediately.” Others are significantly more involved, reflecting the chef’s classical training and obsession with Brazilian flavors and textures. There is sea snail with wakame and tangerine foam, lime, and banana ravioli, and heart of palm brandade with anchovies. Death makes its entrance between chapters on game meat and shellfish, three pages of text and 15 pages of photos that are as dark a paean to sustainable eating as one is likely to find, pointing out that, “We are, indeed, omnivores, murderers and selfish. We are human.” (Oct.)
DuJour.com
A stunning, page-turning tome. . . nothing short of a feast for the eyes.
From the Publisher
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

Bon Appétit
Buy it for the pictures alone? Stunning food photography fills [D.O.M.]. But just as important are the photos of the people and places that connect him to the culinary traditions of Brazil.
Tasting Table
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.
Library Journal
10/15/2013
Atala, named one of Time magazine's 100 Most Influential People in 2013 and owner and chef of Brazil's renowned restaurant D.O.M, has written a meditation on Brazilian ingredients. With more than 165 photos and 65 recipes, this beautifully presented and packaged book would almost be more comfortable on a coffee table than in the kitchen. Throughout his career, Atala has devoted himself to the history of unique Brazilian ingredients and the path that foods take from grower to restaurant plate. His enthusiasm for Brazil's biodiversity and the creation of a national cuisine is evident in his choice of ingredients and the tone of his essays. In each chapter, Atala covers an ingredient and includes an essay on its history and lore, incorporating relevant personal stories. Addressing foods that range from the familiar (lamb, pumpkin, okra, and squid) to the more obscure (mangarito, cariru, and tucupi), he has painted a portrait of Brazilian cuisine—where it has been and where he would like to see it go. VERDICT While this is a gorgeous debut cookbook from one of the world's most acclaimed chefs, its usefulness for the amateur cook is limited. Professional chefs and those interested in Brazilian culture will enjoy this work.—Ann Wilberton, Pace Univ., New York
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Product Details

  • ISBN-13: 9780714865744
  • Publisher: Phaidon Press
  • Publication date: 10/8/2013
  • Pages: 292
  • Sales rank: 358,184
  • Product dimensions: 10.10 (w) x 11.70 (h) x 1.10 (d)

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