CinCin: Wood Fired Cucina
Autor Andrew Richardsonen Limba Engleză Hardback – 14 noi 2016
What is the essence of Italian cuisine? If you ask CinCin’s Chef Andrew Richardson, he’ll tell you it is cooking in rhythm with the seasons and allowing fresh, local ingredients to shine. CinCin: Wood-fired Italian Cucina showcases the restaurant’s signature wood-oven cooking techniques and Chef Richardson’s inspiring use of the finest West Coast and Italian ingredients.
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Specificații
ISBN-13: 9781927958742
ISBN-10: 1927958741
Pagini: 240
Ilustrații: Color photos throughout
Dimensiuni: 254 x 305 mm
Greutate: 1.41 kg
Editura: Figure 1 Publishing
Colecția Figure 1 Publishing
ISBN-10: 1927958741
Pagini: 240
Ilustrații: Color photos throughout
Dimensiuni: 254 x 305 mm
Greutate: 1.41 kg
Editura: Figure 1 Publishing
Colecția Figure 1 Publishing
Recenzii
“Andrew Richardson is the most thoughtful chef that I know. With their purity and simplicity, the recipes in CinCin offer a real insight into who he is and how he cooks. No noise, no fuss—just lots of heart and simple goodness.” — Terry Laybourne, chef + owner, 21 Hospitality Group
“Andrew Richardson fully captures, in this colorful and imaginative cookbook, the essence and philosophy of Mediterranean cuisine. This book reflects his qualities as a human being—modest, full of integrity, passionate, creative and driven—which are also the very qualities of the extraordinary chef that he is. Chapeau!” — Pino Posteraro, owner + executive chef, Cioppino’s Mediterranean Grill
Notă biografică
Andrew Richardson began his illustrious career in Newcastle at the Michelin-starred 21 Queen Street, followed by a stint at Brasserie 21, which won the Michelin Bib Gourmand rating. Other career highlights include Vancouver's stellar restaurants, Cioppino's and West, and Northern California's, Carter House Inn (Eureka), and the famed French Laundry.
Richardson said, “I believe in simplicity, and the interaction of absolutely prime ingredients on the plate — the passionata, as the Italians say. Less is often more, especially in Italian cookery."
Argentina's Francis Mallmann is one of South America's most noted chefs. He runs a number of fine restaurants in Argentina and has long been a popular television personality there. Known for cooking with fire, he recently opened Los Fuegos Restaurant in Miami Beach. It is his first restaurant venture in the U.S., but he has long been known through his two bestselling cookbooks, Seven Fires: Grilling the Argentine Way, and Mallmann on Fire.
Richardson said, “I believe in simplicity, and the interaction of absolutely prime ingredients on the plate — the passionata, as the Italians say. Less is often more, especially in Italian cookery."
Argentina's Francis Mallmann is one of South America's most noted chefs. He runs a number of fine restaurants in Argentina and has long been a popular television personality there. Known for cooking with fire, he recently opened Los Fuegos Restaurant in Miami Beach. It is his first restaurant venture in the U.S., but he has long been known through his two bestselling cookbooks, Seven Fires: Grilling the Argentine Way, and Mallmann on Fire.