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Bread Is Gold: HOW CHEFS TURN ORDINARY INGREDIENTS INTO EXTRAORDINARY MEALS: Extraordinary Meals With Ordinary Ingredients

Bread Is Gold: HOW CHEFS TURN ORDINARY INGREDIENTS INTO EXTRAORDINARY MEALS: Extraordinary Meals With Ordinary Ingredients

by Massimo Bottura (Author)

  • New

    Illustrated 2017

    $30.39
Synopsis

Massimo Bottura, the world's best chef, prepares extraordinary meals from ordinary and sometimes 'wasted' ingredients inspiring home chefs to eat well while living well.

'These dishes could change the way we feed the world, because they can be cooked by anyone, anywhere, on any budget. To feed the planet, first you have to fight the waste', Massimo Bottura

Bread is Gold is the first book to take a holistic look at the subject of food waste, presenting recipes for three-course meals from 45 of the world's top chefs, including Daniel Humm, Mario Batali, Rene Redzepi, Alain Ducasse, Joan Roca, Enrique Olvera, Ferran & Albert Adria and Virgilio Martinez. These recipes, which number more than 150, turn everyday ingredients into inspiring dishes that are delicious, economical, and easy to make.

$30.39

Save:$7.14 (19%)

Quantity

5 in stock

More Information

Format: Illustrated
 Pages: 424
 Edition: Illustrated
 Publisher: Phaidon Press
Published: 06 Nov 2017
ISBN 10: 0714875368
ISBN 13: 9780714875361

Media Reviews
Throwing away food is like stealing from the table of those who are poor and hungry. -Pope Francis More often than not, what we consider waste - be it a fish head or a broccoli core - has enormous culinary potential. -Dan Barber
Author Bio

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 Adria. 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, Rene Redzepi, Yoshihiro Narisawa, Enrico & Roberto Cerea, Yannick Alleno, Gaston 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, Matias Perdomo, Enrique Olvera & Carlos Garcia & Rudolfo Guzman, Cristina Bowerman, Alessandro Negrini & Fabio Pisani, Giuseppe Palmieri, Andreas Caminada, Ferran & Albert Adria, 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 Martinez, 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.