Extraordinary Meals With Ordinary Ingredients
'How can you not admire a cookbook that directly addresses food waste?' Washington Post 'A recipe book that'll make you think differently... Delicious recipes.' Marie Claire 'Full of recipes and tips for home chefs to improvise with whatever is in the fridge.' NPR 'Massimo Bottura turns water into wine.' Country & Town House '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 '[It] will make you think differently about what and how you use ingredients in your kitchen.' Departures '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.' Locavore Magazine '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 'A very different kind of book, taking up the crucially important subject of food waste. Author Massimo Bottura, the best chef in the world 2016, and Phaidon, publisher of the most beautiful books, manage to make it both crucial reading and sexy too. Everyone who was impressed by Dan Barber's Wasted Selfridge's pop-up will find this fascinating and practical. Massimo explains with great warmth how he set up his Food for Soul project with soup kitchens using food waste around the world from London to Milan and Rio. many of his famous chefs helped out with launching the kitchens and have provided recipes used ordinary and 'wasted' ingredients like fish heads and broccoli cores for the book. Rene Redzepi of Noma's popcorn pesto is particularly appealing. Even recipes by the likes of Alain Ducasse and Ferran Adria are eminently do-able. This is a book to inspire serious foodies, those on a budget and change the way we cook and think to save the world.' CultureWhisper.com 'When a chef whose restaurant consistently
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 Adri . 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, Ren Redzepi, Yoshihiro Narisawa, Enrico & Roberto Cerea, Yannick Allno, Gastn 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, Matas Perdomo, Enrique Olvera & Carlos Garca & Rudolfo Guzmn, Cristina Bowerman, Alessandro Negrini & Fabio Pisani, Giuseppe Palmieri, Andreas Caminada, Ferran & Albert Adri , 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 Martnez, 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.