What's on the Plates at the Best Restaurant in South America - Gallery

Take a look inside the first cookbook by D.O.M.'s chef Alex Atala—just don't expect to recreate these dishes at home

Written by Krista Soriano

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Priprioca

In D.O.M.: Rediscovering Brazilian Ingredients (out October 8), São Paulo chef Alex Atala writes about preparing some of the region's rarely-used ingredients in new, innovative ways. Priprioca, for instance, is a root traditionally used to make perfume. After discovering it wasn't actually toxic as previously thought, Atala started using its essence in his kitchen. "Priprioca is as versatile as vanilla," he writes, "but with very different flavor nuances—slightly earthy, with wood and charcoal notes." (Pictured: Chilled Beetroot Cream, Mandarin, Priprioca and Cold Squid). Click through to see more of Atala's artistically prepared plates using Amazon ingredients.

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What's on the Plates at the Best Restaurant in South America - Gallery

Take a look inside the first cookbook by D.O.M.'s chef Alex Atala—just don't expect to recreate these dishes at home

Written by Krista Soriano

Read the Full Story ≫

Ants

In Brazil, ants are just one of the many insects considered a delicacy and used as a spice. Offering a flavor description of the insect, Atala writes, "The first time I tasted it, I was enchanted by the flavors, […] a strong note of lemongrass, supported by ginger and cardamom." Here, a dish comprised solely of a pineapple cube garnished with a saúva ant.

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What's on the Plates at the Best Restaurant in South America - Gallery

Take a look inside the first cookbook by D.O.M.'s chef Alex Atala—just don't expect to recreate these dishes at home

Written by Krista Soriano

Read the Full Story ≫

Bivalves

Scallops with Coconut Milk, Aromatic Pepper and Crispy Mango

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What's on the Plates at the Best Restaurant in South America - Gallery

Take a look inside the first cookbook by D.O.M.'s chef Alex Atala—just don't expect to recreate these dishes at home

Written by Krista Soriano

Read the Full Story ≫

Sea Snails

Sea Snail with Wakame and Tangerine Foam

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What's on the Plates at the Best Restaurant in South America - Gallery

Take a look inside the first cookbook by D.O.M.'s chef Alex Atala—just don't expect to recreate these dishes at home

Written by Krista Soriano

Read the Full Story ≫

Brazilian Mushrooms

"It is common when arriving in the Amazon to feel a slightly humid, acidic note that invades one's body," writes Atala. "It is not an environment for the germination of mushrooms. From this line of reasoning one of our dishes was born: Mushroom Consommé with Herbs from the Forest and Garden. It was a dish that suggested a leap over the Atlantic, from the woods of Europe to the rain forests of South America."

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What's on the Plates at the Best Restaurant in South America - Gallery

Take a look inside the first cookbook by D.O.M.'s chef Alex Atala—just don't expect to recreate these dishes at home

Written by Krista Soriano

Read the Full Story ≫

Tapioca

Oyster Pane with Tapioca Marinee

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What's on the Plates at the Best Restaurant in South America - Gallery

Take a look inside the first cookbook by D.O.M.'s chef Alex Atala—just don't expect to recreate these dishes at home

Written by Krista Soriano

Read the Full Story ≫

Tupuci

"One of the most common ways of conserving foods in the Amazon is cooling animal protein in tucupi. The technique has similar qualities to escabeche and to pickling in vinegar," writes Atala. "But tucupi has a unique and potent flavor. In some regions of the Amazon it is the most representative element of local culture." (Pictured: Onion with Tucupi).

Tags:

What's on the Plates at the Best Restaurant in South America - Gallery

Take a look inside the first cookbook by D.O.M.'s chef Alex Atala—just don't expect to recreate these dishes at home

Written by Krista Soriano

Read the Full Story ≫

Jabuticaba

Common in Brazillian gardens, the Jabutucaba takes around ten years to show fruit. "When mature it has a thick, dark red skin, almost black, and one big seedcocooned in an extremely sweet white body," writes Atala. "After boiling, the jabuticaba skin becomes a beautiful intense rose color, almost lilac. I made my ice cream from a boiled fruit and then added the wasabi." (Pictured: Jabuticaba with Wasabi Sorbet).