ESCOFFIANAS BRASILEIRAS EM PDF

Get this from a library! Escoffianas brasileiras. [Alex Atala; Carolina Chagas; Cássio Vasconcellos]. Alex Atala Is a well-known author, some of his books are a fascination for readers like in the Escoffianas Brasileiras book, this is one of the most wanted Alex. Com mais de páginas o mestre Alex Atala compôs uma obra de arte culinária. O chef conta como tornou-se uma das personalidades da gastronomia .

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In the middle of tightly scheduled international appearances, Alex Atala — chef and owner of restaurant D. The collection of recipes and reflections on the Brazilian cuisine should be available for sale as of October 15 th brasileirass, published by the British Phaidon.

The book will be released simultaneously in several countries with versions in English, German, and Dutch, as well as Portuguese D.

Escoffianas brasileiras

This is something unprecedented among Brazilian chefs. Atala will autograph the book first in London, where Phaidon is headequartered, on October 4 th. Then he moves on to Germany, where he will take part in the Frankfurt Book Fair.

In Asia, his autograph sessions in Singapore brasileigas Tokyo are still to be confirmed.

Alex Atala’s new book: D.O.M. – Rediscovering Brazilian Ingredients | VEJA SÃO PAULO

Our first conversation was longer, during a break between lunch and dinner at D. I spoke to him again in August 30 thon the phone, on the eve of his flight to Peru. This week, Atala is taking part in three events in Lima: His writing is oriented to foreigners as an introduction to the Brazilian cuisine, but also including recipes created by the chef and his team. The book was ordered by Phaidon, which gave Atala carte blanche to work, except for brrasileiras graphic design, which was left to the Publisher.

And this is not the only thorny subject that Atala brings forward. There is also a three-page text about death. This passage begins with the story of a chef that takes a chicken in his hands in a class full of students, pets its head in an apparently tender gesture, and then breaks its neck and decapitates it, collecting its blood in a bowl. He also thinks that urban cooks are moving more and more away from their raw materials in their natural state.

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And he says more: Very often, our secoffianas masks our cruelty. The change I propose here is not in our hands, but in brasilerias principles. He ends the book talking about a technique with a difficult name — nixtamalization — which, even though forbidden by the Brazilian law, is used all over the country in the preparation of confitures, such as pumpkins served as crispy cubes with a soft inside. This is the popular limewater.

According to Atala, nixtamalization is one of the oldest Meso-American and South American cooking techniques and was used by Incas and Mayas in the preparation of several vegetables.

Atala adopts the process to prepare desserts dubbed as pumpkin, vegetal coal with tapioca and green papaya ice cream, yogurt, and bacuri. Phaidon is specialized in Architecture and Art and has invited some brwsileiras to write books. I had the privilege to be included. This is brasileias book for the English market, I mean, for English speakers. The first edition will also be released in Portuguese, German, and Dutch.

I am also anxious to see a version in Spanish in order to break this language border we all have here with the rest of Latin America. It was done the same way they did with all chefs.

This is the market practice. I received a fee to produce the book, brasileirzs on the cover according to the market standard, not higher, not lower. The publisher is responsible for the art direction, but the rest of the team is Brazilian. All texts were made by [journalist] Carolina Chagas.

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It worked exactly as it did with Escoffianas [ Brasileiras ]. I made my reflections and Carolina, in a more professional way, put them in order, cleaned up the text and transcribed it. Then I read it and we discussed it for a while. When it was ready, it was translated into English.

This is a book for those who have never come to Brazil. This book came with international acknowledgement from a world that looks at Brazil and my work with curiosity. When I travel to other countries, it is very common to have journalists asking about deforestation. It is as if social setbacks existed only in Brazil, not in France, in the United States or anywhere else.

Alex Atala’s new book: D.O.M. – Rediscovering Brazilian Ingredients

We suffer a lot with stereotypes. This reflection about death is going to get everyone. People do not expect to see this subject discussed in a recipe book. And this is not a usual message for a chef. The production of food in large scale is the most drastic aggression nature faces today. Brazil has been losing native cerrado space and Amazon [forest] for the large scale production of food. This brings consequences that are not only the physical death of an animal, but the contamination of an entire ecosystem, and particularly the loss of biodiversity.

It is important to recall that it is not only by deforesting or hunting or escoffianad that you kill animals. Pesticides kill them too. Brazil is the world leader in the use of chemicals in agriculture. Contaminating underground water is also sterilizing.

We are going to see green fields and deserts at the same time.