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.Read more...
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.
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2014-10-20
- Reviewer: Staff
Despite its whimsical title, this eclectic and ambitious collection is all about serious cooking. Boturra, chef/owner of Osteria Francescana, challenges the culinary traditions of Emilia-Romagna, where the Michelin-starred restaurant is located. Trained by such culinary giants as Alain Ducasse and Ferran Adrià, Boturra is willing to update, revise, or even redo a dish completely to bring the best of the past into the future. Comprising glorious full-color photos of everything from ingredients and finished plates to people and everyday Italian life, the book emphasizes beauty, both in the simple and in the elaborate. Recipes are relegated to a mere 23 pages at the back, and while they’re certainly within a skilled home cook’s capabilities, most are complex concoctions that many will happily leave to the professionals. Quirky dishes such as a deconstructed mortadella sandwich made with mortadella foam; bread, butter, and anchovies; and a compression of pasta and beans make this a fun collection to peruse, but one unlikely to inspire home cooks. Professionals, however, will relish the opportunity for guided experimentation with Italian classics. (Oct.)