Manu

‘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.

‘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.