: Escoffianas Brasileiras (Em Portuguese do Brasil) ( ) by Alex Atala and a great selection of similar New, Used and Collectible. Get this from a library! Escoffianas brasileiras. [Alex Atala; Carolina Chagas; C├íssio Vasconcellos]. Escoffianas Brasileiras (Em Portuguese do Brasil): Alex Atala: Books –

Author: Mezijar Dom
Country: Luxembourg
Language: English (Spanish)
Genre: Life
Published (Last): 6 December 2010
Pages: 130
PDF File Size: 13.78 Mb
ePub File Size: 5.57 Mb
ISBN: 671-3-67946-596-4
Downloads: 98749
Price: Free* [*Free Regsitration Required]
Uploader: Dikazahn

You already recently rated this item.

Don’t have an account? His aim is to explore all the gastronomic possibilities of domestic ingredients, combining classical basis with current techniques. The edition, for instance, was held in Poland. Please create a new list with a new name; move some items to a new or existing list; or delete some items. The specific requirements or preferences of your reviewing publisher, classroom teacher, institution or organization should be applied.

Alex Atala D.O.M

Remember me on this computer. Allow this favorite library to be seen by others Keep this favorite library private. Finding libraries that hold this item Advanced Search Find a Library.

Please select Ok if you would like to proceed with this request anyway. More than a chef, Alex Atala is currently an entrepreneur dedicated to gastronomy. brasilieras

Atala has also been participating in every edition of Cook It Raw! The E-mail Address es you entered is are not in esciffianas valid format.

Alex Atala

Similar Items Related Subjects: Reviews User-contributed reviews Add a review and share your thoughts with other readers. Linked Data More info about Linked Data. Please enter recipient e-mail address es. Your list has reached the maximum number of items. You may have already requested this item.


Profile of the chef Firmly linked to his roots and looking towards the future, Alex Atala is, above all, passionate about Brazil, nature, gastronomy, and life.

Another step in his search for the enrichment of national ingredients was the launch of the products range Retratos do Gosto, a partnership with MIE Brasil, a developer of food brands focused on sensible consumption. Cooks — Brazil — Biography.

You may send this item to up to five recipients. Please verify that you are not a robot. Citations are based on reference standards. Would you also like to submit a review for this item? Preview this item Preview this item.

Escoffianas brasileiras

Already at age 19, in the Hospitality School of Namur, in Belgium, Atala began his escoffianaas as a professional chef. Some features of WorldCat will not be available.

Career development Alex Atala was still a little boy when he had his first contact with the Amazon region, thanks to his family. The E-mail Address es field is required.

Escoffianas brasileiras – Alex Atala, Carolina Chagas – Google Books

Inhe began his career as chef-owner in the acclaimed Namesa. In the very same year he opened the D. He next left for new challenges in kitchens of Montpellier and Milan. Add a review and share your thoughts with other readers. A cuisine already known to Brazilians, but performed with technical rigour and standards of excellence.


Your rating has been recorded. WorldCat is the world’s largest library catalog, helping you find library materials online. Driven by challenges and a great brasieiras of indignation, Atala manages, with extreme delicacy and technique, to turn his creative energy into unforgettable experiences for those who have the opportunity to prove his experiments.

Please choose whether or not you want other users to be able to see on your profile that this library is a favorite of yours. As a great scholar of Brazilian cuisine, Atala shares his knowledge of gastronomy in three books already released. The brasileras field is required. Home About Help Search. Your Web browser is not enabled for JavaScript. Cancel Forgot your password? Please enter your name.

Restaurant, as well as a new era for Brazilian cuisine, where the ingredients and food culture of his country are protagonists in an avant-garde, sophisticated, and always surprising cuisine.