Puglisi’s Copenhagen restaurant–opened after stints at elBulli and Noma, among other places–has rapidly gained international attention, and a Michelin star, for its thoughtful simplicity of presentation. Although it is easy to be transfixed by the beautifully and dramatically photographed food, pay particular attention to Puglisi’s highly articulate discussion of his goals for each of the dishes, as well as the influences which inspired those goals. As the subtitle suggests, this is a book designed to spur others on new things, and unlike many of the recent books which represent the Nordic New Wave, this one relies less on ingredients grown only with walking distance of the Baltic shore, putting its examples within reach of a wider range of cooks: pickled skate with mussels and celery root; turnips with chervil and horseradish; Jerusalem artichokes with coffee and passion fruit curd. color throughout. cl. $50.00
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