My rating: 3 of 5 stars
Sum it up in a sentence (or two): Part cooking theory book (as opposed to practical cookbook), part restaurant biography. Puglisi describes how Relæ came to be--from the brick and mortar aspects, to hiring, to recipe creation, food sourcing, and the culture and values of Relæ.
First thoughts: I would keep this book on my coffee table rather than in the kitchen. It's a conversation starter and easy to read at random or browse through.
"I consider life to be a means to enjoy as much great food as possible." p 66
"Great cooking comes from great ingredients, not great machinery." p 172
Recommended for: foodies, chefs, eaters, restaurateurs.
More thoughts: This book of ideas is like no book/cookbook I've ever read. It's like the blueprint for Puglisi's restaurant--everything is cross-referenced so that it reads like a delicious textbook. The layout, photos, cover, and jacket are simple, straightforward, and beautiful. Puglisi is likeable and a skilled narrator. Even knowing I'm probably not going to cook anything featured at his restaurant, I was still curious about his style and food beliefs.
Editor's Note: I received a copy of this book from Blogging for Books in exchange for an honest review.
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