Metro 9990P4 Super Erecta Label Holder, 43 in x 1-1/4 in, Gray, Snap-On, No Labels
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Metro C569LSFSU C5 6 Series Heated Holding Cabinet, Full H, Universal Slides, Solid Door
$3,533.28


Metro C569-SFS-LPFS C5 Full Height Pass Thru Heated Holding Cabinet, Stainless, Solid Doors, Lip Load
$3,844.80


Rubbermaid FG500388CLR Tuffmade Polyliner Bags, 11 Gal, 10-7/8 W x 12-7/8 L x 27 H, Case of 500, Clear
$83.60


Rubbermaid FG459300 RED Red Single Full Extension Drawer, Fits 4520-88 & 4546
$62.41


BUNN-O-Matic 27350.0001 Vacuum Pitcher, 1.9 Liter, Glass Liner
$69.90


BUNN-O-Matic 34400.0002 Ambient Liquid Coffee Dispenser, Scholle 1910LX Connect 25:1-45:1
$1,779.84


World Cuisine A49830AH Mandolin Crank
$13.41


Alto Shaam 1000-SK/I 2081 Slo Cook & Hold Oven, Holds 3-Full-Size Pans, 2-Deck, 208/1 V
$9,000.00


American Metalcraft 1139 39 in Wood Pizza Peel, 11 x 11 in Blade, Short Handle
$14.40

10/30/2013

Discovering Brazil's cuisine: Chef hopes to introduce world to his food


It's bad enough so few people outside Brazil know much about the country's cuisine. But Alex Atala finds it particularly galling that even at home it rarely gets the respect it deserves.

"We are so proud of our soccer, our models, our music, our graffiti artists. Why is no one excited about Brazilian food?" the nation's No. 1 chef and the man behind Sao Paulo-based D.O.M., one of the top-ranked restaurants in the world said in a recent telephone interview. "Brazilian food is so amazingly diverse, and we have to celebrate that."

A desire to correct this spurred him to write "D.O.M.: Rediscovering Brazilian Ingredients," a sumptuous new cookbook that Atala hopes will propel Brazilian food onto the world's culinary stage. And once foreigners wake up to Brazilian food, Atala reasons, Brazilians themselves might just give their own, long-neglected culinary legacy its due.

Atala acknowledges that many of the ingredients used in the book are not readily available even in most Brazilian supermarkets, let alone in the United States, Australia or Britain the cookbook's target markets. But that's beside the point, he insists.


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