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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.
- Sales Rank: #30267 in Books
- Published on: 2014-10-06
- Original language: English
- Number of items: 1
- Dimensions: 11.75" h x 1.38" w x 8.75" l, .0 pounds
- Binding: Hardcover
- 296 pages
Review
"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
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.
Most helpful customer reviews
32 of 34 people found the following review helpful.
The bread was by far the best I've ever tasted
By Brad Beaver
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!
25 of 26 people found the following review helpful.
One of the most poetic cookbooks I have ever read ...
By Angie Wu
One of the most poetic cookbooks I have ever read. Bottura narrates the creation of his recipes through reflecting on literature and contemporary art. The recipes included may well have a Michelin 3 star difficulty to execute at home, especially in recreating the visual presentation. Nevertheless, it is vivid and touching- a satisfying read for anyone who wishes to understand the contemporary Italian gastronomy. Time flew by as I first tried to read the book while sitting on the floor of the Strand bookstore in New York. Whether or not to make the dishes at home, I would have it on my shelf nevertheless.
8 of 8 people found the following review helpful.
A very well written and engaging book. Bottura mixes ...
By Jorge H. Santis
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!
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