Massimo Bottura, Never Trust A Skinny Italian Chef
Book by Massimo Bottura
DETAILS
Publisher : Phaidon Press; Illustrated edition (October 6, 2014) Language : English Hardcover : 296 pages ISBN-10 : 0714867144 ISBN-13 : 978-0714867144 Item Weight : 4.23 pounds Dimensions : 8.63 x 1.38 x 11.88 inches Best Sellers Rank: #82,754 in Books (See Top 100 in Books) #127 in Italian Cooking, Food & Wine #142 in Gastronomy Essays (Books) #653 in Celebrity & TV Show Cookbooks , Never Trust a Skinny Italian Chef is a tribute to three-michelin star restaurant, Osteria Francescana and the twenty-five year career of its chef, Massimo Bottura, 'the Jimi Hendrix of Italian chefs'. Voted #1 in the S. Pellegrino World's 50 Best Restaurants Awards 2016. Osteria Francescana is Italy's most celebrated restaurant. At Osteria Francescana, chef Massimo Bottura (as featured on Netflix's Chef's Table ) takes inspiration from contemporary art to create highly innovative dishes that play with Italian culinary traditions. Never Trust a Skinny Italian Chef is a tribute to Bottura's twenty-five year career and the evolution of Osteria Francescana. Divided into four chapters, each one dealing with a different period, the book features 50 recipes and accompanying texts explaining Bottura's inspiration, ingredients and techniques. Illustrated with photography by Stefano Graziani and Carlo Benvenuto, Never Trust a Skinny Italian Chef is the first book from Bottura - the leading figure in modern Italian gastronomy. Read more
REVIEW
This is one of the most inspiring cookbooks I've ever read! I'm a cook myself, NOT A CHEF! However, this book has certainly inspired me to push boundaries and re-think myself how can I improve my cooking at home! For sure this is not your typical cookbook in the formal sense of it. But perhaps that is the winning characteristic of the book. I loved to read each and every single story surrounding each dish/recipe and then, the recipe itself and for me it was rewarding! I mean you can have a famous recipe coming from a world famous chef in a pretty straight forward way and you'll be satisfied for sure. But, If somehow, you are able to grasp from the chef, what triggered the creative process then, I think it'll be more satisfying for you to re-create the dish at home. No questions asked, there will be people complaining about how can re-create some of the recipes -assuming they have all the equipment needed at their kitchen- if they don't have the ingredients available? I mean, take for example "Five Ages of Parmigiano Reggiano". There is not way -I believe- you can have available the oldest version of Parmigiano used on the recipe. Is that a disadvantage? Is that an issue? I think it isn't! For sure I will not be re-creating Five Ages at home!!! But, I can use or try to use some of the techniques and apply them to a specific recipe! I have done so and I was successful in doing it! I tried Memory of a Mortadela Sandwich and I was pleased with the result. And I don't have all the gadgets most professional chef have at home other than a whipping cream syphon. Chef Massimo Bottura is one of the greatest chef today and a legend in the making! His book captures his philosophy and way of think about the creative process. This book is a testimony of how he has reached the top places where he, his wife and family and his team at Osteria Franscecana are right now! If you are a home cook then I think you can have a great time with this book!
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