亚历克斯·阿塔拉：重新发现巴西成分（米其林餐厅主厨） D.O.M. : Rediscovering Brazilian Ingredients

基本信息

Format:Hardback 292 pages

Publisher:Phaidon Press Ltd

Imprint:Phaidon Press Ltd

ISBN:9780714865744

Published:4 Oct 2013

Weight:1942g

Dimensions:258 x 294 x 29 (mm)

页面参数仅供参考，具体以实物为准

书籍简介

在São Paulo的D.O.M.，被广泛认为是世界上较好的餐厅之一，你不会找到传统的高级餐厅的主食原料。 鱼子酱、鹅肝和松露都不在菜单上。在过去的15年里，备受赞誉的大厨亚历克斯-阿塔拉（Alex Atala）是巴西人，也是被《时代》周刊评为2013年世界100位具影响力人物之一的厨师，他拒绝进口任何传统上在他接受培训的欧洲厨房里发现的食材。相反，他在亚马逊的茂盛物产中寻找本地的农产品和蛋白质，并精心制作了一种浸透着古典技术但又具有独特的巴西特色的菜肴。 

《重新发现巴西食材》是亚历克斯·阿塔拉的一本重要的烹饪书，深入探讨了构成其创新菜肴的产品和创作过程。 书中有65道菜，如新鲜棕榈心配扇贝和珊瑚酱；轻度烤黑米配绿色蔬菜和巴西坚果奶，羊腿配山药泥和Pitanga，以及Priprioca、青柠和香蕉馄饨。150张令人惊叹的彩色照片使每道菜都栩栩如生，同时揭示了阿塔拉的巴西充满活力的风景。其结果是一种身临其境的体验，将读者带入São Paulo的街道和亚马逊的雨林，同时了解世界上较好的厨师之一的想法，因为他捕捉到了世界上其他地方没有的味道。

At D.O.M. in São Paulo, widely regarded as one of the best restaurants in the world, 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, 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 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.  

D.O.M: Rediscovering Brazilian Ingredients is the first major cookbook by Alex Atala, offering 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 colour photographs bring each dish to life while revealing the vibrant, landscapes of Atala’s Brazil. The result is an immersive experience that transports readers into the streets of São Paulo and the rainforests of the Amazon, while getting inside the mind of one of the world’s best chefs as he captures flavours that can be found nowhere else in the world. 

作者简介

作为一名创造性的厨师，亚历克斯-阿塔拉因通过经典技术探索巴西食材的美食可能性而在巴西和全世界闻名。阿塔拉19岁时在比利时的那慕尔高等学院开始了他的职业生涯。在法国，他在Jean Pierre Bruneau的米其林三星级餐厅工作，并在Hotel de la Cote D'Or与大厨Bernard Loiseau一起上演。1994年，他回到了São Paulo，在那里他在城市周围的几个机构的表现吸引了记者和美食家的注意。他于1999年开设了D.O.M.餐厅。2009年，阿塔拉开设了他的第二家餐厅，Dalva e Dito，获得了好评。

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.