110 min listen
Episode 219: Manoella "Manu" Buffara (chef & author of Manu: Recipes and Stories from My Brazil)
Episode 219: Manoella "Manu" Buffara (chef & author of Manu: Recipes and Stories from My Brazil)
ratings:
Length:
70 minutes
Released:
Apr 28, 2023
Format:
Podcast episode
Description
Manoella Buffara, also known as "Manu," has owned and operated her own restaurant, the eponymous Manu, in Curitiba, Brazil, for more than a decade. The restaurant offers an expression of her life and mind in a tasting menu format. This week, she published a book--Manu: Recipes and Stories from My Brazil--that, like the restaurant, is a summation of herself and her cuisine to this point in her journey. While in New York City to celebrate the book's launch, Manu sat down with Andrew at the offices of her publisher, Phaidon, to discuss her migration to professional cooking from an original path toward journalism, her formative time at Noma in Copenhagen, and the story behind her celebrated restaurant, among many other subjects.Andrew’s next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.
Released:
Apr 28, 2023
Format:
Podcast episode
Titles in the series (100)
Episode 13: Michael White/Philip Tessier: Our first twofer! Chef Michael White, the force behind Marea, Ai Fiori, Osteria Morini, and other modern classics, tells us how he morphed from an offensive tackle from Beloit, Wisconsin, into one of the best practitioners of Italian cuisine in the world. And Philip Tessier, a young veteran of the Thomas Keller Restaurant Group who won a long-coveted silver medal for the United States at the international Bocuse d'Or competition, takes us inside his triumph and talks about his beautiful new book Chasing Bocuse, which tells the story of the competition and the USA's decades-long road to the podium. Andrew coauthored Michael's cookbook Classico e Moderno and wrote his own book about the Bocuse d'Or, Knives at Dawn, so brings his own point of view to both of these interviews. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on yo by Andrew Talks to Chefs