Rubbermaid FG565961 BLA 6.5 cu. ft. Capacity Contractor Wheelbarrow, (2) Wheels, Unassembled, Black
$153.56


Frymaster MJ45E-2CSD LP 50-lb Split Pot Fryer w/ Multi Computer, Enamel Cabinet, LP
$5,794.80


Gold Medal 5020T Giant Waffle Cone Baker, Non Stick, 120 V
$554.25


Prince Castle 919-188A 1/4 in (10) Blade Set for 919-ABS Tomato Witch
$67.50


Bon Chef 50230 Executive Podium, Pickled Oak
$1,789.18


Advance Tabco PR-COMBO-X Pan Rack Combo, Includes PR203K Rack, Plastic Cover, 12 Full Pans
$276.74


Metro C517-HFC-4 C5 1 Series Heated Holding Cabinet, 3/4 Height, Fixed Wire Slides
$1,411.00


Metro MQ1842G MetroMax Q Open Grid Shelf w/ Microbar, 18 x 42-in W
$53.52


Advance Tabco BEV-30-144R 144 in L Beverage Table, 14 in x 16 in x 12 in Sink w/ Faucet on Right
$4,849.28


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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