Massimo Bottura  Never Trust A Skinny Italian Chef

Massimo Bottura Never Trust A Skinny Italian Chef


  • Release: 2014-10-06
  • Publisher: Phaidon Press
  • Price: FREE
  • File: PDF, 296 page
  • ISBN: 0714867144
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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.

Bread Is Gold

Bread Is Gold


  • Release: 2017-11-06
  • Publisher: Phaidon Press
  • Price: FREE
  • File: PDF, 424 page
  • ISBN: 0714875368
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Massimo Bottura, the world's best chef, prepares extraordinary meals from ordinary and sometimes 'wasted' ingredients inspiring home chefs to eat well while living well. 'These dishes could change the way we feed the world, because they can be cooked by anyone, anywhere, on any budget. To feed the planet, first you have to fight the waste', Massimo Bottura Bread is Gold is the first book to take a holistic look at the subject of food waste, presenting recipes for three-course meals from 45 of the world's top chefs, including Daniel Humm, Mario Batali, René Redzepi, Alain Ducasse, Joan Roca, Enrique Olvera, Ferran & Albert Adrià and Virgilio Martínez. These recipes, which number more than 150, turn everyday ingredients into inspiring dishes that are delicious, economical, and easy to make.

Food for change

Food for change


  • Release: 2019-06-05
  • Publisher: European Investment Bank
  • Price: FREE
  • File: PDF, 32 page
  • ISBN: 9789286142611
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Massimo Bottura is more than a Michelin star-winning chef. Together with Lara Gilmore, he also founded Food for Soul, a non-profit organisation seeking to reduce food waste through inclusion. On the occasion of Expo 2015 in Milan and working in concert with Caritas Ambrosiana, Massimo Bottura opened Refettorio Ambrosiano, a new kind of community canteen where chefs from around the world cooked nutritious meals for socially vulnerable guests using surplus ingredients recovered from the Expo's pavilions. The project's success led Bottura to found Food for Soul in 2016 aimed at replicating the model in other communities. Since then, Refettorio Gastromotiva in Rio de Janeiro, Refettorio Felix in London, Social Tables in Modena, Bologna and Naples, and Refettorio Paris in the French capital have all opened their doors. Further canteens are planned across the globe. This is the ninth essay in the Big Ideas series created by the European Investment Bank.

Wild Mixology

Wild Mixology


  • Release: 2019-04-23
  • Publisher: Rizzoli International Publications
  • Price: FREE
  • File: PDF, 144 page
  • ISBN: 889182139X
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A comprehensive guide on how to prepare cocktails following the foraging philosophy--using only all-natural, gathered ingredients. In the world of cocktails, using foraged plants and materials has recently become all the rage. Part recipe book, part guide, this volume dives into the sustainable practice of wild mixology, offering thirty original cocktail recipes, richly illustrated technical descriptions, and notes on natural ingredients. Herbs, berries, roots, and barks--readers will learn how to source and process these all-natural ingredients by hand and transform them into delicious, environmentally responsible drinks, such as a whiskey and rowan fruit cocktail or gin enlivened with bay leaves, yarrow flower, and juniper. An easy-to-follow guide outlines user-friendly techniques for transforming wild ingredients into unique cocktails that boast a whole new range of tastes and flavors. Completed with a glossary of must-know terms for the aspiring wild mixologist, this book is the authoritative volume on the rising art of foraged cocktails.

Mirazur  English

Mirazur English


  • Release: 2018-11-06
  • Publisher: Catapulta Editores
  • Price: FREE
  • File: PDF, 380 page
  • ISBN: 9876376217
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Voted The World's Best Restaurant 2019 on The World's 50 Best Restaurants list by a panel of more than 1,000 culinary experts, Mirazur has also been named one of the best French cookbooks ever by Forbes. It is in Menton, where the geographical boundaries between Italy and France waver, where Mirazur rests overlooking the Mediterranean sea. Michelin star chef Mauro Colagreco shares in his first book the gastronomic vision inspired by the stunning surroundings and abundance of locally sourced ingredients. Throughout these pages, we discover the local producers who supply Mauro with a beautiful array of goods that he then transforms into sublime and delectable works of art. The book offers 65 recipes, along with stunning photography portraying the dishes, the restaurant, and the magical environment comprising the Mediterranean Sea, the Maritime Alps, and the orchards and gardens cultivated by the locals, every reader can transport and immerse themselves in the world of Mirazur. A “frontier cuisine,” where the focus is centered on the provenance of the produce and reflecting the history and tradition of the artisan universe that inhabits the region.

The Noma Guide to Fermentation

The Noma Guide to Fermentation


  • Release: 2018-10-16
  • Publisher: Artisan Books
  • Price: FREE
  • File: PDF, 456 page
  • ISBN: 9781579657185
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New York Times Bestseller A New York Times Best Cookbook of Fall 2018​ “An indispensable manual for home cooks and pro chefs.” —Wired At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it’s about to be taken to a whole new level.

Taste of Success  How Great Chefs Cook  Play  and Make Money

Taste of Success How Great Chefs Cook Play and Make Money


  • Release: 2017-11-09
  • Publisher: goWare & Guerini Next
  • Price: FREE
  • File: PDF, 290 page
  • ISBN: 9788868961909
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From Michelin-starred winners to farmers who learned everything from the internet, you will learn how 22 chefs from around the world have built and grown their businesses from scratch. In these enlightening and practical recipes for success, they will openly talk about unexpected challenges and painful setbacks that they had to overcome to get to the top. What is more, at the end of each chapter you will find an exclusive recipe shared by the featured chef. So, along with the encouragement to follow your dreams, you will be able to literally experience what success tastes like. “The greatest chefs, just as the greatest artists, have built their success stories on passion, humility, and hard work. Most of them had a greater dream of becoming the best they could be and leaving their mark on this world.”

The Seductive Illusion of Hard Work

The Seductive Illusion of Hard Work


  • Release: 2020-09-23
  • Publisher: Sage Publications Pvt. Limited
  • Price: FREE
  • File: PDF, 312 page
  • ISBN: 9789353885274
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People take great pride in flaunting their punishing work routines. The Seductive Illusion of Hard Work establishes that hard work is necessary but insufficient for success. In fact, misdirected hard work is way worse than no work at all. This book includes various real-life examples from the corporate world that has constantly exaggerated the role of hard work and underplayed the critical role of choices and mentorship in creating conditions for success. The young workforce is experiencing burnout and it is suspected that the romantic proclamations and obsession about hard work has lots to do with it. This book discusses all these issues and finally offers a solution-oriented approach to the myth about succeeding in work life.

Amatricianae  Grandi chef italiani insieme per Amatrice

Amatricianae Grandi chef italiani insieme per Amatrice


  • Release: 2017
  • Publisher:
  • Price: FREE
  • File: PDF, page
  • ISBN: 8899059780
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Grandi Chef italiani hanno contribuito a rendere unico un libro fatto con il cuore: Amatricianae, declinazione di Amatriciana. Tanti punti di vista, tante identità, tante visioni messe a paragone con una ricetta della tradizione italiana, che a partire dagli eventi del 2016 è diventata emblema di una possibilità di aiutare chi in quei territori, spesso, ha perso tutto. Un percorso tra la storia, le caratteristiche e le curiosità dell'Amatriciana con ricette inedite che esprimono una sapienza culinaria e una creatività gastronomica straordinarie. Al progetto ha preso parte Ugo Nespolo con una serigrafia originale riprodotta in copertina, che riassume i molteplici "ingredienti" di questa iniziativa che muove da un intento solidale, ma che vuole richiamare all'attenzione un binomio italiano indiscutibile: Gastronomia come Arte; un'arte capace di tenere insieme tradizione e rinnovamento, capace di far cogliere con occhi nuovi una realtà nota, capace di rappresentare un indiscutibile fattore di rigenerazione. Quello che ciascuno di noi fortemente si augura per Amatrice e per il suo territorio.

Atelier Crenn

Atelier Crenn


  • Release: 2015-11-03
  • Publisher: HMH
  • Price: FREE
  • File: PDF, 376 page
  • ISBN: 9780544444683
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The debut cookbook from the first female American chef to earn two Michelin stars. Atelier Crenn is the debut cookbook of Dominique Crenn, the first female chef in America to be awarded two Michelin stars—and arguably the greatest female chef in the country. This gorgeous book traces Crenn’s rise from her childhood in France to her unprecedented success with her own restaurant, Atelier Crenn, in San Francisco. Crenn’s food is centered around organic, sustainable ingredients with an unusual, inventive, and always stunning presentation. To put it simply, Crenn’s dishes are works of art. Her recipes reflect her poetic nature, with evocative names like “A Walk in the Forest,” “Birth,” and “The Sea.” Even the dishes that sound familiar, like Fish and Chips, or Broccoli and Beef Tartare, challenge the expected with their surprising components and her signature creative plating. Her first cookbook is a captivating treat for anyone who loves food. “Atelier Crenn perfectly captures the creativity, talent, and taste of Dominique Crenn.” —Daniel Boulud