Relæ

<p><b>Written as a series of interconnected essays&#151;with recipes<i>&#151;Rel&#230;</i> provides a rare glimpse into the mind of a top chef and the opportunity to learn the language of one of the world&#146;s most pioneering and acclaimed restaurants. </b></p><p>Chef Christian F. Puglisi opened restaurant Rel&#230; in 2010 on a rough run-down stretch of one of Copenhagen&#146;s most crime-ridden streets. His goal was simple: to serve impeccable intelligent sustainable and plant-centric food of the highest quality&#151;in a setting that was devoid of the pretention and frills of conventional high-end restaurant dining. Rel&#230; was an immediate hit and Puglisi&#146;s &#147;to the bone&#148; ethos&#151;which emphasized innovative substantive cooking over crisp white tablecloths or legions of water-pouring napkin-folding waiters&#151;became a rallying cry for chefs around the world. Today the J&#230;gersborggade&#151;where Rel&#230; and its more casual sister restaurant Manfreds are located&#151;is one of Copenhagen&#146;s most vibrant and exciting streets. And Puglisi continues to excite and surprise diners with his genre-defying wildly inventive cooking.<br><br>Rel&#230; is Puglisi&#146;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 &#147;idea essays&#148; which reveal the ingredients practical techniques and philosophies that inform Puglisi&#146;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&#151;from idea to dish and back to idea again. The result is a deeply personal utterly unique reading experience.</p>