Bread Is Gold (Paperback)

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Staff Reviews


I love the whole package, from the unique Tyvek cover to the beautiful colors of the photographs. But the best part is the story of how the book came to be. When super-chef Massimo Bottura (of three-Michelin-star restaurant Osteria Francescana in Modena, Italy) was asked to be a part of the Milan Food Expo in 2015, he decided to embark on an ambitious plan. Instead of talking to foodies and the self-proclaimed of custodians of taste, he renovated an old theater in the seedier part of town and worked with social services to bring the needy to the table and serve wholesome, flavorful food—using the leftovers that many of us would throw away.  A delicious homage to the overripe, the bruised, and the scraps, BREAD IS GOLD will change the way you think about food waste.

— Valerie

Description


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.

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 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.


Coverage from NPR

Product Details
ISBN: 9780714875361
ISBN-10: 0714875368
Publisher: Phaidon Press
Publication Date: November 6th, 2017
Pages: 424
Language: English