{"product_id":"rel-isbn-9781607746492","title":"Relæ","description":"\u003cp\u003e\u003cb\u003eWritten as a series of interconnected essays—with recipes\u003ci\u003e—Relæ\u003c\/i\u003e 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. \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eChef 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.\u003cbr\u003e\u003cbr\u003eRelæ 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.\u003c\/p\u003eForeword by Chad Robertson \u003cbr\u003eAcknowledgments\u003cbr\u003eIntroduction\u003cbr\u003e\u003cbr\u003eChapter 1: The Groundwork \u003cbr\u003eThe Initial Idea\u003cbr\u003e Jægersborggade\u003cbr\u003e Staff\u003cbr\u003e Locavorism: When It Makes Sense, and When It Does Not\u003cbr\u003e Organic: Is a Certification All That?\u003cbr\u003e Breaking Bread: The Cornerstone of an Ideal Meal\u003cbr\u003e\u003cbr\u003e Chapter 2: Ideas on a Plate \u003cbr\u003e\u003cbr\u003e\u003cb\u003eLiquids \u003cbr\u003e\u003c\/b\u003eWater \u003cbr\u003eWine \u003cbr\u003eFruit Vinegars \u003cbr\u003eExtra-Virgin Olive Oil\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAnimals\u003c\/b\u003e\u003cbr\u003eLamb \u003cbr\u003eFat \u003cbr\u003eChicken \u003cbr\u003eHindsholm Pork \u003cbr\u003eButter \u003cbr\u003eButtermilk\u003cbr\u003e\u003cbr\u003e\u003cb\u003eLand \u003c\/b\u003e\u003cbr\u003e Jerusalem Artichokes \u003cbr\u003e Carrots \u003cbr\u003e Horseradish \u003cbr\u003e Celery Root \u003cbr\u003e Herbs \u003cbr\u003e Cresses \u003cbr\u003e Citrus \u003cbr\u003e Unripe Strawberries \u003cbr\u003e Elderflower \u003cbr\u003e Crab Apple \u003cbr\u003e Nuts \u003cbr\u003e Seeds \u003cbr\u003e Olives \u003cbr\u003e\u003cbr\u003e \u003cb\u003eSea \u003c\/b\u003e\u003cbr\u003eMussels \u003cbr\u003eCoastal Fish \u003cbr\u003eMackerel \u003cbr\u003eSea Lettuce \u003cbr\u003eAnchovy \u003cbr\u003eSöl \u003cbr\u003eKelp \u003cbr\u003e\u003cbr\u003e \u003cb\u003eManipulations\u003c\/b\u003e \u003cbr\u003eFermentation \u003cbr\u003ePickling Fruits and Vegetables \u003cbr\u003ePickling Fish\u003cbr\u003eCooking in Butter Emulsion \u003cbr\u003eCooking Salads \u003cbr\u003ePrecision Cooking \u003cbr\u003eBarely Cooking \u003cbr\u003eStocks \u003cbr\u003eNut Milks \u003cbr\u003eHiding on the Plate\u003cbr\u003e\u003cbr\u003e \u003cb\u003eTextures\u003c\/b\u003e \u003cbr\u003eContrasting Temperatures \u003cbr\u003eCrunch! \u003cbr\u003eChewy \u003cbr\u003eLeathery \u003cbr\u003eDehydrating\/Rehydrating \u003cbr\u003eVegetable Skins \u003cbr\u003eSalting and Brining Vegetables \u003cbr\u003eSalting and Brining Meats and Fish \u003cbr\u003eJuiciness, the Natural Sauce \u003cbr\u003e\u003cbr\u003e\u003cb\u003e Flavor\u003c\/b\u003e \u003cbr\u003eButter and Bitter \u003cbr\u003eCharred and Grilled \u003cbr\u003eToasted and Nutty \u003cbr\u003eA Touch of Umami \u003cbr\u003eMeat with Seafood \u003cbr\u003eMinerality \u003cbr\u003e\u003cbr\u003e\u003cb\u003e Theory \u003c\/b\u003e\u003cbr\u003eBuilding onto a Dish \u003cbr\u003eEvolving a Technique \u003cbr\u003eSnacks \u003cbr\u003eChallenging the Guest \u003cbr\u003eVegetarian \u003cbr\u003eVegetables over Meat \u003cbr\u003eIntertwining Flavors \u003cbr\u003eSavory Desserts \u003cbr\u003eNose-to-Tail Cooking \u003cbr\u003eLeaf-to-Stem Cooking \u003cbr\u003eAcidity \u003cbr\u003eCreativity Is in All of Us\u003cbr\u003eWhere Is the Cheese Trolley? \u003cbr\u003e\u003cbr\u003e\u003cb\u003e Inspirations \u003c\/b\u003e\u003cbr\u003eItaly \u003cbr\u003eDenmark \u003cbr\u003eFrance \u003cbr\u003eelBulli \u003cbr\u003eThailand \u003cbr\u003eSpring \u003cbr\u003eSummer \u003cbr\u003eFall \u003cbr\u003eWinter \u003cbr\u003e\u003cbr\u003e Chapter 3: Dishes 225\u003cbr\u003e\u003cbr\u003e\u003cb\u003e Snacks \u003c\/b\u003e\u003cbr\u003eHerb Bouquet \u003cbr\u003eCelery Root Taco \u003cbr\u003eGrilled Jerusalem Artichokes\u003cbr\u003eGrilled Corn\u003cbr\u003eShallots and Nigella \u003cbr\u003eKornly Cracker\u003cbr\u003eOxalis Roots\u003cbr\u003e\u003cbr\u003e\u003cb\u003e Herbivorous Starters \u003c\/b\u003e\u003cbr\u003eUnripe Strawberries, Cress, and Buttermilk \u003cbr\u003eSheep’s Milk Yogurt, Radishes, and Nasturtium \u003cbr\u003eCucumber, Caraway, and Lemon Balm \u003cbr\u003eSmoked Beet “Fish” and Elderflower \u003cbr\u003eBeet, Crab Apple, and Söl \u003cbr\u003eCooked Onions, Buttermilk, and Nasturtium \u003cbr\u003e\u003cbr\u003e\u003cb\u003e Omnivorous Starters \u003c\/b\u003e\u003cbr\u003eLumpfish Roe, Daikon, and Almonds \u003cbr\u003eOysters, Cabbage, and Capers \u003cbr\u003eMussels, Seaweed, and Allumettes \u003cbr\u003eSquid, Mussels, and Seaweed \u003cbr\u003eRaw Beef, Anchovies, and Ramsons \u003cbr\u003eLamb, Shrimp, and Dill \u003cbr\u003eWhite Asparagus and Anchovies \u003cbr\u003ePickled Skate, Mussels, and Celery Root\u003cbr\u003ePickled Mackerel, Cauliflower, and Lemon \u003cbr\u003eCod, Kohlrabi, and Skins \u003cbr\u003eWhite Onions, Crayfish, and Fennel \u003cbr\u003e\u003cbr\u003e\u003cb\u003e Herbivorous Seconds \u003c\/b\u003e\u003cbr\u003eTurnips, Chervil, and Horseradish \u003cbr\u003eNew Potatoes, Warm Berries, and Arugula \u003cbr\u003ePotato, Seaweed, and Pecorino \u003cbr\u003eLettuce, Smoked Almond, and Olive Oil \u003cbr\u003eAsparagus, Sunflower Seeds, and Mint \u003cbr\u003eJerusalem Artichoke, Quinoa, and Coffee \u003cbr\u003eSunflower Seeds, Kornly, and Pine \u003cbr\u003eBaked Potato Puree, Two Ways \u003cbr\u003eBarley, Cauliflower, and Black Trumpet \u003cbr\u003e\u003cbr\u003e\u003cb\u003e Herbivorous Mains \u003c\/b\u003e\u003cbr\u003eCarrot, Elderflower, and Sesame \u003cbr\u003eCharred Cucumber and Fermented Juice \u003cbr\u003eRomaine, Egg Yolk, and Nettles \u003cbr\u003eEnoki, Kelp, and Seaweed \u003cbr\u003eFennel, Smoked Almond, and Parsley \u003cbr\u003eDried Zucchini and Bitter Leaves \u003cbr\u003eFried Salsify and Bergamot \u003cbr\u003eSalted Carrot and Oxalis “Béarnaise” \u003cbr\u003e\u003cbr\u003e\u003cb\u003e Omnivorous Mains \u003c\/b\u003e\u003cbr\u003ePork from Hindsholm and Rye \u003cbr\u003eLamb, Turnip, and Samphire \u003cbr\u003eCauliflower, Veal Sweetbread, and Basil \u003cbr\u003eChicken Wings, White Asparagus, and Anchovies \u003cbr\u003eWild Duck, Elderberries, and White Onions \u003cbr\u003eSalad, Beef, and Bronte Pistachio \u003cbr\u003eVeal, Grilled Sauce, and Anchovy \u003cbr\u003e\u003cbr\u003e\u003cb\u003e Cheese and Desserts\u003c\/b\u003e \u003cbr\u003eWhipped Goat Cheese and Parsley\u003cbr\u003eNordlys, Carrots, and Orange Zest \u003cbr\u003eChanterelles, Apple, and Granité \u003cbr\u003eMandarin, Buttermilk, and Egg Yolk \u003cbr\u003eMilk, Kelp, and Caramel \u003cbr\u003eRhubarb Compote, Almond, and Vinegar \u003cbr\u003eJerusalem Artichoke, Malt, and Bread \u003cbr\u003eSheep’s Milk Yogurt, Beets, and Black Currant \u003cbr\u003eHokkaido Pumpkin and Mandarin \u003cbr\u003eCorn, Bread Crumbs, and Marjoram \u003cbr\u003eElderflower and Rhubarb \u003cbr\u003eJerusalem Artichokes, Coffee, and Passion \u003cbr\u003eCoffee Table \u003cbr\u003e\u003cbr\u003e Appendix: Recipes \u003cbr\u003eIndex“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.” \u003cbr\u003e –Dan Barber, chef of Blue Hill and author of \u003ci\u003eThe Third Plate\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e“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.​” \u003cbr\u003e —René Redzepi, chef of Noma and author of \u003ci\u003eRené Redzepi: A Work in Progress\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eCopenhagen chef Christian Puglisi turns the cookbook form inside out with his first cookbook. Named after his restaurant, \u003ci\u003eRelae\u003c\/i\u003e 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.\u003cbr\u003e—Eater.comCHRISTIAN 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 \u003ci\u003eRestaurant\u003c\/i\u003e 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 \u003ci\u003ePolitiken\u003c\/i\u003e. \u003ci\u003eThe Wall Street Journal\u003c\/i\u003e selected him as one of the top ten chefs in the world under thirty.Introduction\u003cbr\u003e\u003cbr\u003e 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.”\u003cbr\u003e\u003cbr\u003e 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.\u003cbr\u003e\u003cbr\u003e 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.\u003cbr\u003e\u003cbr\u003e 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.\u003cbr\u003e\u003cbr\u003e 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 \u003ci\u003ethat\u003c\/i\u003e 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.","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46302490394853,"sku":"NP9781607746492","price":50.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781607746492.jpg?v=1767735605","url":"https:\/\/k12savings.com\/products\/rel-isbn-9781607746492","provider":"K12savings","version":"1.0","type":"link"}