As one might imagine, most cookbooks are similarly organized. In chef and restaurant owner Christian Puglisi's guide to cooking and eating the recipes are intricately linked. Instead of searching out specific ingredients to make a dish, the book strongly advocates using the ingredients you have on hand to find a recipe.
Relae delves into the history of Puglisi's restaurant of the same name. An interesting idea and an even more fascinating reality, the reality of Puglisi's dream restaurant in Copenhagen makes me want to simply wander on in (if only).
Relae's originality and unique format may be the start of a trend. We'll have to see if more writers take up this manner of addressing cooking.
However, I accidentally left this book at home over Winter Break, so I'll update my experiences with the recipes once I get it back.
Overall Recommendations: A very fun cookbook, abet a bit pricy.
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