Rel: A Book of Ideas

(Hardback)

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Description

A gorgeous, impeccably designed cookbook from one of Denmark's star chefs, in which he reveals the theory and philosophy behind the food of his award-winning restaurant Relae. Written as a series of interconnected essays-with recipes-Rel 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 Rel 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. Rel 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 J gersborggade-where Rel 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. Rel 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.

Reviews

On a tiny street in Copenhagen, Rel is casually overturning every convention of fine dining. With its naked oak tables, bistro-style service, and humble index of ingredients (youre 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, andeven more impressivehumble 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 TheThirdPlate

With this book, Christian Puglisi demonstrates why hes one of the most influential contemporary chefs in the world. Since Rels inception, weve 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 classicand, dare I say, a masterpiece.
Ren Redzepi, chef of Noma and author of RenRedzepi:AWorkinProgress

Copenhagen chef Christian Puglisi turns the cookbook form inside out with his first cookbook. Named after his restaurant,Relaeis 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

Author Bio

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