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D.O.M.: Rediscovering Brazilian Ingredients
'I believe that cuisine is the most important link between nature and culture.' Alex Atala 'A cuisine unlike anything I’ve ever had in my life.' Daniel Humm, Eleven Madison Park '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, Momofuku 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. 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. The book features an introduction by chef Alain Ducasse.
292 pages, Hardcover
First published September 1, 2013
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Displaying 1 - 5 of 5 reviews
March 18, 2018
Definitely not a cookbook, not that the text ever markets itself as one. It is more an ode to Brazil and Brazilian ingredients; gorgeous and loving in its own right.
As a very very amateur home-cook situated in South-East Asia, the idea of recreating the dishes detailed in D.O.M. is nigh impossible, and probably not the point. Even if you think about preserving the veracity of the dish by sourcing for the very same ingredients listed, the secondary thought that crosses your mind will have to be about the betrayal you are committing against the idealism of locally-sourced ingredients. That is of course not to say that people should only cook with ingredients in their regional vicinity, only that given the laser-focused discussion on Brazil, Brazil, Brazil, to not respect D.O.M's vision would be to do this book a great disservice.
As a very very amateur home-cook situated in South-East Asia, the idea of recreating the dishes detailed in D.O.M. is nigh impossible, and probably not the point. Even if you think about preserving the veracity of the dish by sourcing for the very same ingredients listed, the secondary thought that crosses your mind will have to be about the betrayal you are committing against the idealism of locally-sourced ingredients. That is of course not to say that people should only cook with ingredients in their regional vicinity, only that given the laser-focused discussion on Brazil, Brazil, Brazil, to not respect D.O.M's vision would be to do this book a great disservice.
September 1, 2014
An unbelievable fascinating book of recipes from Brazil. The photographs of the dishes make this book worthwhile looking at. There were so many unfamiliar ingredients, even ants, termites, sea urchin, and raw beer, plus food such as bacuri, pitanga, jabuticaba, cambuci, and of course jambul, described as "...the sexiest of Brazilian fruit, that I could not imagine how most of the recipes would taste. But it would be fun to find out!
September 18, 2021
Most Phaidon books are very good as cookbook
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Amazon Review
Nope. Not right for you, no matter who you are
I actually pre-ordered this book and was very excited for its arrival. I work in kitchens professionally and after seeing this restaurant on the San pellegrino list, of course I was interested. With that being said I was truely disappointed with the contents of this book.
I fully expected not having access to most of the ingredients, that wasn't the problem. The problem was that other than a brief and vague description of the exotic ingredients, there was no depth or explanation on these interesting new flavors. In addition, there was not at all any kind of intriguing techniques on a professional level. I am personally a fan of Phaidon restaurant books, but this one seemed rushed to print with a serious lack of content, (note the ridiculously large font) and is totally unbecoming of "The number six restaurant in the world."
Certainly if you want a coffee table book this would be an ok choice, but tha' s about as far as this book can reach. A disappointment on a professional level and useless on a home level.
Kevin Horan
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Not worth buying
As a recipe book it simply doesn't work. It has few stunning photos but mostly all the recipes are too simple, nothing new and using rare ingredients doesn't give you a wow factor.
Who needs reasonable cookbooks in times when PR and social networks are everything?
No offence, but it seems that Alex Atala is one of those pop-up stars which you will forget another day
Vitaly
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Could never cook this stuff at home. Maybe I misunderstood.
I was hoping for a cookbook that I could use at home. This is a beautiful cookbook much like the Alinea cookbook. It has some great rustic pictures of Brazil but all the food is complex and dainty. I guess I was hoping for a "Seven Fires" style rustic cookbook. I give this 3 stars and maybe I'm wrong or misunderstood what the book was about but I want to be able to learn and cook for my friends and family.
This cookbook is not for wanna be chef like myself but for the TRUE PROFESSIONALS who are in the real kitchens daily.
What is an appropriate substitute in America for sauva ants? Hell, I'll try anything.
Jeff Rhino Bannister
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Beautiful but not useful
This is just a presentation of Atala's work and it's based on his current tasting menu.
Ingredients are so exotic that even though I live in São Paulo I can't find them anywhere.
It's not about brasilian cooking and recipes can't be replicated at home. But it's a beautiful book.
R. Carvalho
---
Amazon Review
Nope. Not right for you, no matter who you are
I actually pre-ordered this book and was very excited for its arrival. I work in kitchens professionally and after seeing this restaurant on the San pellegrino list, of course I was interested. With that being said I was truely disappointed with the contents of this book.
I fully expected not having access to most of the ingredients, that wasn't the problem. The problem was that other than a brief and vague description of the exotic ingredients, there was no depth or explanation on these interesting new flavors. In addition, there was not at all any kind of intriguing techniques on a professional level. I am personally a fan of Phaidon restaurant books, but this one seemed rushed to print with a serious lack of content, (note the ridiculously large font) and is totally unbecoming of "The number six restaurant in the world."
Certainly if you want a coffee table book this would be an ok choice, but tha' s about as far as this book can reach. A disappointment on a professional level and useless on a home level.
Kevin Horan
---
Not worth buying
As a recipe book it simply doesn't work. It has few stunning photos but mostly all the recipes are too simple, nothing new and using rare ingredients doesn't give you a wow factor.
Who needs reasonable cookbooks in times when PR and social networks are everything?
No offence, but it seems that Alex Atala is one of those pop-up stars which you will forget another day
Vitaly
---
Could never cook this stuff at home. Maybe I misunderstood.
I was hoping for a cookbook that I could use at home. This is a beautiful cookbook much like the Alinea cookbook. It has some great rustic pictures of Brazil but all the food is complex and dainty. I guess I was hoping for a "Seven Fires" style rustic cookbook. I give this 3 stars and maybe I'm wrong or misunderstood what the book was about but I want to be able to learn and cook for my friends and family.
This cookbook is not for wanna be chef like myself but for the TRUE PROFESSIONALS who are in the real kitchens daily.
What is an appropriate substitute in America for sauva ants? Hell, I'll try anything.
Jeff Rhino Bannister
---
Beautiful but not useful
This is just a presentation of Atala's work and it's based on his current tasting menu.
Ingredients are so exotic that even though I live in São Paulo I can't find them anywhere.
It's not about brasilian cooking and recipes can't be replicated at home. But it's a beautiful book.
R. Carvalho
October 24, 2018
outstanding design, filled with brazilian recipes and ingredients.
February 24, 2015
An inspiring book, that shows passion, but above all technique to handle and respect for various ingredients, mostly Brazilian, but also "foreign". Dotted with little "call to arms" for a more sustainable use of our resources, for protection and incentive of communities that explore these resources, and filled with awe-inspiring recipes, this is a must read book to anyone willing to try Atala's food in his restaurants. It'll also transform your next visit to an open street market, or inspire you to travel around Brazil searching for your own sensorial discoveries, from taste, to colour, to smell.
Displaying 1 - 5 of 5 reviews