Formats and editions:
- English edition.
- Spanish edition.
Osteria Francescana is Italy’s most celebrated restaurant. At Osteria Francescana, chef Massimo Bottura takes inspiration from contemporary art to create highly innovative dishes that play with Italian culinary traditions. It’s an approach that has won him three Michelin stars and the number three place on the World's 50 Best Restaurant list.
Nunca confíes en un chef italiano delgado 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, Nunca confíes en un chef italiano delgado is the first book from Bottura – the leading figure in modern Italian gastronomy.
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 forAlain Ducasse at Louis XV in Monte Carlo and Ferran Adrià at El Bulli. He opened Osteria Francescanain 1995.
“Massimo Bottura is the Jimi Hendrix of Italian chefs... He takes familiar dishes and classical flavours 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 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.