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Massimo Bottura: Never Trust A Skinny Italian Chef, by Massimo Bottura
PDF Download Massimo Bottura: Never Trust A Skinny Italian Chef, by Massimo Bottura
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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.
Product details
Hardcover: 296 pages
Publisher: Phaidon Press; y First edition edition (October 6, 2014)
Language: English
ISBN-10: 0714867144
ISBN-13: 978-0714867144
Product Dimensions:
8.6 x 1.2 x 11.9 inches
Shipping Weight: 4.2 pounds (View shipping rates and policies)
Average Customer Review:
4.2 out of 5 stars
60 customer reviews
Amazon Best Sellers Rank:
#81,139 in Books (See Top 100 in Books)
I bought this book for my bf, who is a cook. He is loving it, he says is amazing, and very inpirational. He reads it over and over again. I must say it probably is a amazing book for anyone who loves cooking, but understands that this book gives away a lot of recipes that you won't be able to cook at home, but this could just inspire you to cook with love and passion
I love this book. It's best read as an exploration of Massimo's philosophy behind different tasting dinners and less an instructional manual on recreating dishes from his restaurant. One does need some advanced equipment and ingredients (sous vide, chamber vacuum, NO2 foamer, etc.) to pull off many of the dishes.
This book is gorgeous with imaginative recipes. This book is not for the average home cook, but for those who are inclined to take up the challenge of cooking like a professional. The recipes do require some special equipment, and ingredients, but if you are up to challenge, they are delicious.
A very well written and engaging book. Bottura mixes regional history with the tale of his Osteria Francescana, as well as with personal vignettes. I have been honored to eat at his restaurant twice, and after reading his book, I can not wait to return to it. This handsomely illustrated monograph is a must for all lovers of innovative cooking. Bravo, Chef Bottura!
He is obviously a good chef but this book is more about him. If you are interested in how he thinks, go for it. If you want to create his food, buy a magnifying glass because the recipes are all in the back of the book in very very small print!! Creators obviously didn’t think Cooking was important to the reader.
I don't know who this book is for. The author maybe, as it's a gigantic ego trip. The recipes are in the back printed in 2 pt type, so clearly nobody expects you to actually follow them. Even if you could substitute ingredients for the hundreds of those you could never find. I used to have a lot of respect for Mossimo. But this genuflection to self is more than slightly irritating.
First I must say after 15 years as a professional chef and having read hundreds of books, THIS is one that is so fascinating I had to write my first review. I had the experience of eating this man's food last summer at his restaurant in Modena. The bread was by far the best I've ever tasted, far better than even chef Joel Robuchon's which speaks volumes. Moving into dinner, I was not prepared for the meal to come. Some courses were revolutionary, life changing really. Others were confusing and left me questioning the chef's motives. If I had only read this book first I am certain it would have been a different experience. That's what this book does. It goes into detail, the conceptualizing and philosophy being every dish. I've never read a book that is all about the ideology first with the recipes to follow. It's an exceptionally refreshing way to read a cookbook. I've relished having something like this. To look at how this man goes about the creative process. I'll admit, at first I sceptical. Could he really have taken all of these inspirations to create these dishes? Or, did he simply dig for stories to support their creation. I believe the first. You either believe in Massimo completely or simply not at all. That being said, yes these recipes are extrodinarlily creative and some call for devices such as a rotary evaporator, etc. Not to mention the ingredients indigenous to his homeland of Modena Italy he is able to procure. He was doing so many things that later began trending in NYC and the rest of the world. Simply put, if you're interested in how an artistic chef goes about creating dishes, look no further. Thank you Massimo for your work! To all you chef's out there, BUY THIS BOOK!
The book of such a beautiful human being. This guy deserves all the attention and you should have this book to have an idea of what is going in his mind. As well you should watch Chef's Table on Netflix. He has a full episode. Episode 1 from Season 1.
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