Massimo Bottura: Never Trust A Skinny Italian Chef

Overview

"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

Never Trust a Skinny Italian Chef is a tribute to Bottura’s twenty—five year career and the evolution of Osteria Francescana, his three Michelin star restaurant ...

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Overview

"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

Never Trust a Skinny Italian Chef is a tribute to Bottura’s twenty—five year career and the evolution of Osteria Francescana, his three Michelin star restaurant based in Modena, Italy. Divided into four chapters, each one dealing with a different period, the book features 50 recipes and stories explaining Bottura’s inspirations (including the music and art that motivates him), ingredients, and techniques. Follow Bottura as he pries, pokes and questions the authority of tradition, and in result creates whimsical dishes with a wink such as Memory of a Mortadella Sandwich, Tortellini Walking on Broth, and Oops! I Dropped the Lemon Tart!.

Illustrated with specially commissioned color photography by contemporary artists Stefano Graziani and Carlo Benvenuto, and featuring a conversation between Bottura and artist Maurizio Cattelan, Never Trust a Skinny Italian Chef will delight and inspire chefs, Italian food lovers, and fans of creative cuisine alike.

2015 James Beard Foundation Award Nominee for Cooking from a Professional Point of View

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Editorial Reviews

Publishers Weekly
★ 10/20/2014
Despite its whimsical title, this eclectic and ambitious collection is all about serious cooking. Bottura, chef/owner of Osteria Francescana, challenges the culinary traditions of Emilia-Romagna, where the Michelin-starred restaurant is located. Trained by such culinary giants as Alain Ducasse and Ferran Adrià, Bottura is willing to update, revise, or even redo a dish completely to bring the best of the past into the future. Comprising glorious full-color photos of everything from ingredients and finished plates to people and everyday Italian life, the book emphasizes beauty, both in the simple and in the elaborate. Recipes are relegated to a mere 23 pages at the back, and while they’re certainly within a skilled home cook’s capabilities, most are complex concoctions that many will happily leave to the professionals. Quirky dishes such as a deconstructed mortadella sandwich made with mortadella foam; bread, butter, and anchovies; and a compression of pasta and beans make this a fun collection to peruse, but one unlikely to inspire home cooks. Professionals, however, will relish the opportunity for guided experimentation with Italian classics. (Oct.)
From the Publisher
"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

"Never Trust a Skinny Italian Chef is an incredible book, as rich with inspiration as Massimo’s dishes are with flavor." – Cindy Sherman

"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

"Never Trust a Skinny Italian Chef demonstrates that food has indeed morphed into an element of high culture." – The New York Times Book Review

"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

"Massimo Bottura is a luminary of the culinary avant—garde." – The New Yorker

"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

"Aheady trip into the thoughtful mind of the three—Michelin—starred culinary genius." – Slate.com

"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

"Bottura is part of a new word order of chefs, intently focused on their terroir, but global in reach." – GQ

Town & Country Holiday Gift Guide Pick 2014

Travel + Leisure Holiday Gift Guide Pick 2014

Food & Wine Holiday Gift Guide Pick 2014

"Energetic, engrossing, and often quite funny. . . Hard to put down." – Tasting Table

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Product Details

  • ISBN-13: 9780714867144
  • Publisher: Phaidon Press
  • Publication date: 10/6/2014
  • Pages: 296
  • Sales rank: 67,340
  • Product dimensions: 11.90 (w) x 8.80 (h) x 1.30 (d)

Meet 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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