Additional information
by Manoella Buffara (Author), Alex Atala (Contribution by), Dominique Crenn (Contribution by)
'Manu Buffara is ... the bridge to the next generation of strong, conscious, and thoughtful chefs.' - Dominique Crenn
'Manu Buffara is amazing ... a mother, warrior, cook, chef, environmental fighter, and superwoman.' - Alex Atala
The story, inspiration, and recipes behind Latin America's Best Female Chef (2022) and her eponymous restaurant in Curitiba
In this much anticipated book, award-winning chef Manoella Buffara (known as Manu) invites readers to discover how her love for her native Brazil became her greatest motivation. Through 60 never-before-published recipes and four evocative 'menu' collections, a set of welcome drinks, and petit-fours, Manu tells the story of a culinary career founded on a commitment to indigenous ingredients and underserved communities, as showcased within her restaurant Manu.
Forewords by Dominique Crenn and Manu's mentor, Alex Atala give further insight into the work of this inspiring chef. The book features specially commissioned photographs taken across a single year - of plated food, the land and sea that drive Buffara's culinary vision, and the communities and ingredients that inspire her. This, her debut cookbook, presents an evocative reflection of the personal journey of the chef and the story of her community, life, and land, encapsulating the ambitions and values of one of the world's most highly creative and globally respected chefs.
Author Biography
Manoella (Manu) Buffara is based in Curitiba, Brazil. Since opening her restaurant Manu, she has been placed consistently in Latin America's 50 Best Restaurants Awards and, in 2018, she received the prestigious 'One to Watch' commendation at the World's 50 Best Awards. She participates in conferences and charities around the world, including the prestigious Basque Culinary World Prize. In 2022, she was awarded the title of Latin America's Best Female Chef at the World's 50 Best awards. In 2023, Buffara will open the restaurant Ella in New York City.
