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Massimo Bottura: Never Trust A Skinny Italian Chef Hardcover – October 6, 2014
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"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.
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Top Customer Reviews
Most Recent Customer Reviews
great book, a look into the creative process happening at Massimo's kitchen. great read for people interested in food and cooking.Published 1 month ago by ccc
An amazing fusion of soul and technique. The musings and insights in this book alone would be worth the price, nevermind the genius recipes and gorgeous photography.Published 3 months ago by Frank
Great book, beautiful to look at..Made an awesome gift for a chef...Published 6 months ago by A. B. Kollman