內容簡介

義式料理名廚Massimo Bottura入行廿五週年巔峰之作

　　Massimo Bottura開在義大利摩德納的「Osteria Francescana」餐廳不僅被《Restaurant雜誌》選為全球第五名的美味餐廳，同時榮獲米其林三星級餐廳認證。

　　這本Bottura首度出版的食譜，依照時間分成四個章節，涵括了五十道食譜與故事，Bottura大方暢談激發他創作靈感的音樂與藝術、食材成份與料理技巧。跟隨著名廚的步伐，還能深入了解他挑戰傳統與權威的勇氣與決心，食客們好奇的「香腸三明治的回憶」、「漫步在湯裡的義式餛飩」，還有「糟糕！我掉了檸檬塔！」等創意料理的發想與製作過程也在此公開。

　　全書視覺部份由當代藝術家Stefano Graziani與Carlo Benvenuto操刀，畫面編排清爽有序。總是不按牌理出牌的裝置藝術家Maurizio Cattelan與Bottura對談的精彩內容一併收錄。世界名廚對生命的熱情與料理的要求，相信無論是不是饕客，本書都能帶給你最大的感動。(文/ 博客來編譯)

　　"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

　　Never Trust a Skinny Italian Chef is a tribute to Bottura’s twenty‐five year career and the evolution of Osteria Francescana, his three Michelin star restaurant based in Modena, Italy. Divided into four chapters, each one dealing with a different period, the book features 50 recipes and stories explaining Bottura’s inspirations (including the music and art that motivates him), ingredients, and techniques. Follow Bottura as he pries, pokes and questions the authority of tradition, and in result creates whimsical dishes with a wink such as Memory of a Mortadella Sandwich, Tortellini Walking on Broth, and Oops! I Dropped the Lemon Tart!.

　　Illustrated with specially commissioned color photography by contemporary artists Stefano Graziani and Carlo Benvenuto, and featuring a conversation between Bottura and artist Maurizio Cattelan, Never Trust a Skinny Italian Chef will delight and inspire chefs, Italian food lovers, and fans of creative cuisine alike.

作者介紹

作者簡介

　　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.