Download Ebook Bread Is Gold, by Massimo Bottura

Download Ebook Bread Is Gold, by Massimo Bottura

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Bread Is Gold, by Massimo Bottura

Download Ebook Bread Is Gold, by Massimo Bottura

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Review

"More often than not, what we consider "waste" – be it a fish head or a broccoli core – has enormous culinary potential." —Dan Barber"The recipes are in fact super-accessible... Bread is Gold is worth it for Bottura's voice alone... He finds a way to pair the intellectual with the personal, and his voice is very clear and very warm."—Eater"[Bread is Gold] will make you both hungry and ready to take on the world's food-waste dilemma."—Tasting Table"...Keep an eye out for chef Massimo Bottura's gorgeously illustrated second book, Bread is Gold."—Eater"Bread is Gold brings [Bottura's] mission into homes, turning "wasted" ingredients into creative and nutritious meals. With the help of friends like Alain Ducasse, Daniel Humm, and Enrique Olvera, Bottura helps home cooks transform on-hand ingredients into easy-to-make, economical meals." —New Worlder"What happens when you set the world's best chefs the challenge of creating dishes using waste food? Something pretty special, it turns out. A recipe book that'll make you think differently... Delicious recipes." —Marie Claire"[It] will make you think differently about what and how you use ingredients in your kitchen."—Departures Online"Inventive... A collection of dishes from some of the world's best chefs using simple ingredients and techniques, that anyone can reproduce. But it is also a call to arms ? how can we change the way we eat, the way we relate to food?... Massimo talks of the importance of the chefs as bringers of change."—LocavoreMagazine.com"More than just a beautiful collection of recipes from some of the world's most venerated chefs. This is cookbook as social manifesto, a passionately told story of Bottura's ambitions for Refettorio Ambrosiano, the community soup kitchen he established in an outer suburb of Milan in 2015 to tackle the enormity of food waste... Bottura shows us what can be achieved by turning discarded, undervalued and neglected ingredients into fabulous, nourishing recipes."—Australian Financial Review (Australia)"Star chef Massimo Bottura takes on food waste... with inspiring recipes from him and his famous friends like Mario Batali."—Food & Wine"The book IS extraordinary in and of itself ? a collective gathering of stories and recipes from some of the finest chefs in the world who eagerly came together to share in the legendary Bottura's message."—Toronto Sun"[A] new cookbook that will figure prominently on WaPoFood's list of the year's best."—Washington Post

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About the Author

Massimo Bottura is the chef patron of Osteria Francescana, a three-Michelin-star restaurant that he opened in 1995 in Modena, Italy, which was ranked #1 in the World's 50 Best in 2016. Massimo was interested in cooking from a young age. In 1986, he opened his first restaurant and subsequently developed his love of food while working for Alain Ducasse and Ferran Adrià. Massimo has created Refettorios, soup kitchens that use excess food from supermarkets and local suppliers to provide healthy, seasonal meals for people in need. He is the author of Never Trust a Skinny Italian Chef, which was also published by Phaidon.Recipes and three-course meals created by: Daniel Humm, Mauro Colagreco, René Redzepi, Yoshihiro Narisawa, Enrico & Roberto Cerea, Yannick Alléno, Gastón Acurio, Andrea Berton, Davide Oldani, Sara Papa & Alberto Calamandrei, Antonio, Alberto & Giovanni Santini, Ugo Alciati, Mitsuharu Tsumura, Alain Ducasse, Viviana Varese, Luca Fantin, Daniel Patterson, Mark Moriarty, Joan Roca, Antonia Klugmann & Fabrizio Mantovani, Matías Perdomo, Enrique Olvera & Carlos García & Rudolfo Guzmán, Cristina Bowerman, Alessandro Negrini & Fabio Pisani, Giuseppe Palmieri, Andreas Caminada, Ferran & Albert Adrià, Petter Nilsson, Carlo Cracco, Juan Mari Arzak, Michel Troisgros, Andoni Luis Aduriz, Jessica Murphy, Manuel & Christian Costardi, Alex Atala, Matt Orlando, Niko Romito, George Brown, Virgilio Martínez, Jeremy Charles, John Winter Russell, Mario Batali, Ana Ros, Moreno Cedroni, Mauro Uliassi, Gennard Esposito, Carles Mampel, Antonio Bachour, Oriol Balaguer, Pino Cuttaia and Alice Delcourt.

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Product details

Flexibound: 424 pages

Publisher: Phaidon Press (November 6, 2017)

Language: English

ISBN-10: 9780714875361

ISBN-13: 978-0714875361

ASIN: 0714875368

Product Dimensions:

8 x 1.2 x 10.4 inches

Shipping Weight: 1.6 pounds (View shipping rates and policies)

Average Customer Review:

4.3 out of 5 stars

30 customer reviews

Amazon Best Sellers Rank:

#30,487 in Books (See Top 100 in Books)

Based on the description, this sounded like a book that would help all of us evaluate what is in our pantry, on our shelves, and what we are discarding, and then make better use of everything in uncomplicated ways. Not so.I love to cook for my family, and have a vast collection of cookbooks and recipes; I also have a well-stocked pantry. Even so, I don't have various cheese rinds, mascarpone, fresh herbs (yes, I know I can substitute dried), salt packed capers, etc., nor did I expect to find recipes involving pickling and sourdough starters. I won't belabor this, but I will say that, while beautifully documented in photos and instructions, it isn't a book that will help those of us who wish to reduce waste and serve quality meals to those we love and/or provide food to with what is already in our supplies or readily (and economically) available, and in a timely fashion.Final word is that, while I have many of the condiments and spices called for in this book, many or most of the recipes are not all that 'simple', and also involve other things that I can't access (and I didn't see suggestions for substitutions). It is probably a great book for real foodie cooks who have all sorts of exotic and fresh ingredients (like seafood varieties, fruits, and veggies found in warmer climates), but it won't help the vast majority of us who don't have the time or resources to assemble these dishes. It would also be very beneficial to have the 'Look Inside' feature for this book...both for the buyer and the seller...I wouldn't have bought it if I could have seen what was inside.

I have hundreds of cookbooks. This is one of the best in the whole collection. First, it is written with great generosity. Second, there are interesting vignettes that explain the thinking behind some of the recipes and introduce techniques that are new to me but easy to follow. Third, the recipes are delicious. Fourth, the recipes use commonly available ingredients; there is nothing precious about it except the one recipe with a bit of edible gold leaf (used to good effect). I'm buying copies to give to foodie friends.

This was a gift for my son, who is a professional chef that trained at the CIA. He loves this book. Highly recommend.

I thought this would have more recipes and I'd find the ingredients in my pantry and fridge. I'm not sure if I'll keep it or regift it. I do like the fact that the proceeds go to the soup kitchen in Italy.

This is a beautiful book for the recipes but also the stories. I love it and am so glad to have it on my bookshelf.

Excellent book. Inspiring stories. Kudus for the recipes included.

Perfect gift for someone who loves to cook

Great book for Bread maker

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Bread Is Gold, by Massimo Bottura PDF