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Massimo Bottura: Never Trust A Skinny Italian Chef, by Massimo Bottura
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Review
Featured on the Netflix documentary series Chef's Table"Massimo Bottura is the Jimi Hendrix of Italian chefs... he takes familiar dishes and classical flavors and techniques and turns them on their heads in a way that is innovative, boundary-breaking, sky kissing, and entirely whimsical, but ultimately timeless, and most importantly, deliciously satisfying." —Mario Batali"A pioneer of modern Italian cooking, Bottura possesses both a deep respect for local traditions and a drive to keep blowing them up" —The Wall Street Journal"Never Trust a Skinny Italian Chef is an incredible book, as rich with inspiration as Massimo?s dishes are with flavor." —Cindy Sherman"Never Trust a Skinny Italian Chef demonstrates that food has indeed morphed into an element of high culture." —The New York Times Book Review"This is more than just a conventional map of how to cook; it is the best study yet of how a highly original and creative chef thinks and works." —The Economist"The genius of Bottura lies in his ability to transcend opposites. In his inventive new book, Never Trust a Skinny Italian Chef, he offers a mix of recipes and memoir, with striking photography by Carlo Benvenuto and Stefano Graziani." —Food & Wine"The book is a wonder - full of photos of food, setting and whimsy. Fascinating windows into the workings of one of cooking?s greatest minds." —LA Times"Massimo Bottura is a luminary of the culinary avant-garde." —The New Yorker"Energetic, engrossing, and often quite funny... Hard to put down." —Tasting Table"Bottura is part of a new word order of chefs, intently focused on their terroir, but global in reach." —GQ"A heady trip into the thoughtful mind of the three-Michelin-starred culinary genius." —Slate.com"A tribute to the 'Jimi Hendrix of Italian chefs'... Not only does it tell the story of his special journey with food it also features 50 of his amazing and inventive recipes." —Elle Decoration (South Africa)"Bring a bit of Italy to UK shores... Will teach you to cook in a way that will make your old nonna proud." —Shortlist
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About the Author
Massimo Bottura is the chef patron of Osteria Francescana, a three Michelin star restaurant based in Modena, Italy. Massimo grew up in Modena and developed an interest in cooking from a young age after watching his mother, grandmother and aunt in the kitchen preparing family meals. In 1986 he left a law degree to open his first restaurant and subsequently went on to develop his love of food with stages for Alain Ducasse at Louis XV in Monte Carlo and Ferran Adriá at elbulli. He opened Osteria Francescana in 1995.
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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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