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Never Trust a Skinny Italian Chef
69,80 €
In stock
Never Trust a Skinny Italian Chef
Never Trust a Skinny Italian Chef is Massimo Bottura’s first book and a complete documentation of his work and the creative development at Osteria Francescana in Modena. The book marks 25 years of the restaurant, which in 2016 was named the best in the world, and offers insight into Bottura’s approach to modern Italian gastronomy.
Bottura’s cuisine is rooted in Italian traditions, but is shaped through references to contemporary art, culture, and personal history. The dishes are conceptual, technically precise, and often reinterpretations of classic Italian flavors, reconstructed in new forms.
The book is divided into four chapters, each representing a period in Osteria Francescana’s development. Each section contains recipes, reflections, and explanations of inspiration, ingredients, and techniques. In total, 50 recipes are presented, which together provide insight into Bottura’s method and way of thinking rather than a traditional cookbook approach.
The photography is by Stefano Graziani and Carlo Benvenuto and supports the book’s narrative and artistic dimension.
About the author
Massimo Bottura is chef and owner of Osteria Francescana in Modena, Italy, which has three Michelin stars. He grew up in Modena and developed an early interest in food through his family’s kitchen. In 1986, he left law school to open his first restaurant and has since worked with, among others, Alain Ducasse and Ferran Adrià . Osteria Francescana opened in 1995 and is today considered one of the most influential restaurants in modern gastronomy.
Specifications
Format: hardback
Dimensions 290 × 214 mm
Number of pages 296
Language: English
Never Trust a Skinny Italian Chef
Never Trust a Skinny Italian Chef is Massimo Bottura’s first book and a complete documentation of his work and the creative development at Osteria Francescana in Modena. The book marks 25 years of the restaurant, which in 2016 was named the best in the world, and offers insight into Bottura’s approach to modern Italian gastronomy.
Bottura’s cuisine is rooted in Italian traditions, but is shaped through references to contemporary art, culture, and personal history. The dishes are conceptual, technically precise, and often reinterpretations of classic Italian flavors, reconstructed in new forms.
The book is divided into four chapters, each representing a period in Osteria Francescana’s development. Each section contains recipes, reflections, and explanations of inspiration, ingredients, and techniques. In total, 50 recipes are presented, which together provide insight into Bottura’s method and way of thinking rather than a traditional cookbook approach.
The photography is by Stefano Graziani and Carlo Benvenuto and supports the book’s narrative and artistic dimension.
About the author
Massimo Bottura is chef and owner of Osteria Francescana in Modena, Italy, which has three Michelin stars. He grew up in Modena and developed an early interest in food through his family’s kitchen. In 1986, he left law school to open his first restaurant and has since worked with, among others, Alain Ducasse and Ferran Adrià . Osteria Francescana opened in 1995 and is today considered one of the most influential restaurants in modern gastronomy.
Specifications
Format: hardback
Dimensions 290 × 214 mm
Number of pages 296
Language: English
SKU: 10106254
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