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
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.