Rosetta
ÆÇ¸Å°¡°Ý : 60,000¿ø
Àû¸³±Ý :3,000¿ø
ÀúÀÚ :Elena Reygadas
ÃâÆÇ»ç : Bom Dia Boa Tarde [ÃâÆÇ»ç ¹Ù·Î°¡±â]
Å©±â :215 ¡¿ 275 mm
ÆäÀÌÁö¼ö :352
¾ð¾î :¿µ¾î
µðÀÚÀÎ :Studio Manuel Raeder
ÆíÁý :Diego Rabasa
ISBN :978-3-96436-001-4
±¸¸Å¼ö·® :
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Rosetta is one of the most popular restaurants in Mexico City. Since its doors first opened in 2010, it has reinvented what a Mexican restaurant can be: through sincere, ingredient-based cuisine that both revives and challenges tradition; through its commitment to serving local and seasonal produce grown by small-scale, sustainable producers; and through its location and attention to detail, creating a vibrant and welcoming atmosphere.

The first book by Elena Reygadas, chef and owner of Rosetta, is more than a cookbook. For one thing, she shares a selection of her recipes from the present and the past. But she also offers a series of reflections on many different topics: from the social and environmental impact of industrialized food, to personal recollections, to the history of little-known Mexican ingredients.

With Rosetta, Elena Reygadas proves why she is one of the most compelling chefs in Mexico—as acknowledged in 2014, when she was named Latin America¡¯s Best Female Chef—and reveals herself as a gifted writer with a sensibility that goes beyond cooking.

¡°This book instantly brought me back to Rosetta, where I was served the most beautiful meal made from seasonal, sustainable ingredients. Beyond the vibrant and delicious recipes Elena presents in this book, she also shows us how she thinks of a meal. It is not just about the food, it is about awakening all the senses—which is something I¡¯ve always strived to do, too. The setting of the tables, the music, the flowers—all of it comes alive in Elena¡¯s hands, and makes you feel like you are invited and welcomed into her home.¡±
Alice Waters, owner of Chez Pannise and founder of the Edible Schoolyard Project

¡°Rosetta, Elena Reyadas¡¯ beautiful cookbook, makes me want to fly down to Mexico City where I first sampled the delicious offerings from her restaurant and bakery. The photographs will entice you and your lucky guests will realize Mexican cuisines is one of the world¡¯s finest. I may not have the time to fly south of the border very often, but I¡¯ll be reliving my lovely vacations there whenever I open Rosetta.¡±
Nancy Silverton, chef and owner of Mozza Restaurant Group and founder of La Brea Bakery












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