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Massimo Bottura
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About the Author

Massimo Bottura is the chef patron of Osteria Francescana, a three-Michelin-star restaurant that he opened in 1995 in Modena, Italy, which was ranked #1 in the World's 50 Best in 2016. Massimo was interested in cooking from a young age. In 1986, he opened his first restaurant and subsequently developed his love of food while working for Alain Ducasse and Ferran Adria. Massimo has created Refettorios, soup kitchens that use excess food from supermarkets and local suppliers to provide healthy, seasonal meals for people in need. He is the author of Never Trust a Skinny Italian Chef, which was also published by Phaidon.

Reviews

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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