30 DAYS OPEN PURCHASEChristian F. Puglisi opened Relæ on Jægersborggade in Copenhagen in 2010 with a clear idea: food of the highest quality, without white tablecloths and ceremony. The food was to be centred around produce, sustainable and intellectual at its core. The street was known for other reasons at the time but became one of Copenhagen's most talked-about food streets, with Relæ and sister restaurant Manfreds as anchor points (both now closed). The restaurant earned its Michelin star and cemented Puglisi's place among the chefs who have genuinely shaped how a generation cooks.
This is not a cookbook in the traditional sense. The book is structured around a series of interconnected essays about ingredients, techniques and philosophies that shape the kitchen at Relæ. Each essay connects to one or more recipes, but the book is intended to be read non-linearly: from idea to dish and back to idea again. The recipes are there, but they are the consequence of the thinking rather than the point of it. René Redzepi describes it as a definitive document of a modern, bold and unique kitchen. Dan Barber calls it a delicious revolution.
In English, 448 pages. Published by Ten Speed Press, 2014. ISBN 9781607746492.
