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Massimo Bottura: Never Trust A Skinny Italian Chef Hardcover – October 6, 2014

4.2 out of 5 stars 38 customer reviews

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Healthy Pasta: The Sexy, Skinny, and Smart Way to Eat Your Favorite Food by Joseph Bastianich
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Editorial Reviews

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.

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Product Details

  • Hardcover: 296 pages
  • Publisher: Phaidon Press (October 6, 2014)
  • Language: English
  • ISBN-10: 0714867144
  • ISBN-13: 978-0714867144
  • Product Dimensions: 8.8 x 1.4 x 11.8 inches
  • Shipping Weight: 4.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (38 customer reviews)
  • Amazon Best Sellers Rank: #27,500 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
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!
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Format: Hardcover
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.
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Format: Hardcover Verified Purchase
I bought this book for my bf, who is a cook. He is loving it, he says is amazing, and very inpirational. He reads it over and over again. I must say it probably is a amazing book for anyone who loves cooking, but understands that this book gives away a lot of recipes that you won't be able to cook at home, but this could just inspire you to cook with love and passion
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Format: Hardcover Verified Purchase
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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Format: Hardcover Verified Purchase
This book is gorgeous with imaginative recipes. This book is not for the average home cook, but for those who are inclined to take up the challenge of cooking like a professional. The recipes do require some special equipment, and ingredients, but if you are up to challenge, they are delicious.
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Format: Hardcover Verified Purchase
After watching "Chef's Table" S1:E1, which is about Massimo Bottura, I wanted to try out his recipes. The episode starts out with a story about how he helped to save the potential negative economical impact after an earthquake destroys a warehouse full of Parmigiano Reggiano cheese by distributing and promoting a parmesan risotto recipe. This dish and other similar stories are filled within the pages of this book. Each recipe is a piece of art, explained with passion, visualized with perfection and made accessible with love to those who want to be inspired. Further cooking details of each recipe and its ingredients are organized at the end of the book. It was a pleasure trying out the sublime Risotto 'Cacio e Pepe' recipe, which was full of flavor. (I did make some simplifications and substitutions to make it easy to make with what I had available). Anyone who wants to eat some profoundly innovative Italian dishes and impress others with pieces of art, should trust this skinny Italian.
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Format: Hardcover Verified Purchase
Love this chef. His love of food is truly brought out in this book. The majority of the book is pictures and narrative but there are recipes in the back. I must admit I have not made any recipes yet due to my schedule but I am looking forward to trying them! My family is from Modena, Italy so I am very excited to make food from the town my family is from.
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Format: Hardcover Verified Purchase
Eating stories, culture, traditions, history, experience, art and understanding through food. And suddenly a single ingredient is needs no help, stands in it's own right. Noble.
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