"Whenever I see that Dos Equis commercial – ‘the most interesting man in the world’ – I always think, no, that’s not true. The most interesting man in the world is Alex Atala." – David Chang

"A cuisine unlike anything I’ve ever had in my life." – Daniel Humm, Eleven Madison Mark

At D.O.M. in São Paulo, widely regarded as one of the world’s best restaurants, you won’t find the traditional staples of fine dining on the menu. For the past 15 years, acclaimed chef Alex Atala – a native of Brazil and the only chef named one of TIME magazine’s 100 Most Influential People in the World in 2013 – has refused to import any ingredients traditionally found in the European kitchens where he once trained. Instead, Atala scours the lush bounty of the Amazon for indigenous produce and proteins, crafting a cuisine that is steeped in classical techniques yet distinctly and uniquely Brazilian.

D.O.M.: Rediscovering Brazilian Ingredients is Atala’s first major cookbook. Here, he offers an in‐depth look at the products and creative process that make up his innovative cuisine. The book features 65 recipes such as Fresh Heart of Palm with Scallops and Coral Sauce; Lightly Toasted Black Rice with Green Vegetables and Brazil Nut Milk; Lamb Hind Shanks with Yam Puree and Pitanga; and Priprioca, Lime, and Banana Ravioli. 150 stunning color photographs bring each dish to life and reveal the lush, vibrant landscapes of Atala’s Brazil. The result is an immersive experience that transports readers into the streets of São Paulo and the rain forests of Amazon. Also featuring an introduction by chef Alain Ducasse, D.O.M.: Rediscovering Brazilian Ingredients explores the mind of one of the world’s best chefs as he captures flavors that can be found nowhere else in the world.

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. Driven by challenges and a great sense 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. His aim is to explore all the gastronomic possibilities of domestic ingredients, combining classical basis with current techniques. However, with boldness and vision, Atala surpasses the boundaries of cuisine and acts as a responsible citizen, valuing the small producer, encouraging young professionals, and supporting the third sector

Alex Atala was still a little boy when he had his first contact with the Amazon region, thanks to his family. Already at age 19, in the Hospitality School of Namur, in Belgium, Atala began his career as a professional chef. In France, he worked in restaurants such as the ones owned by Jean Pierre Bruneau and Bernard Loiseau, and was a trainee at the renowned Hotel de la Cote D’Or. He next left for new challenges in kitchens of Montpellier and Milan.

Back in Sao Paulo in 1994, he soon drew attention for his performance while in charge of the restaurants Filomena and 72. In 1999, he began his career as chef-owner in the acclaimed Namesa. In the very same year he opened the D.O.M. 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.