Slow Food, Fast Cars

Casa Maria Luigia - Stories and Recipes

AvMassimo Bottura,Lara Gilmore

Inbunden, Engelska, 2023

Del i serien Phaidon Press

465 kr

Beställningsvara. Skickas inom 5-8 vardagar. Fri frakt över 249 kr.

Beskrivning

As featured in WSJ. Magazine and The Financial TimesWelcome to Casa Maria Luigia, Massimo Bottura and Lara Gilmore’s idyllic guest house in the Italian countrysideLara Gilmore and Massimo Bottura - the renowned chef behind three-Michelin-starred restaurant Osteria Francescana - designed Casa Maria Luigia to celebrate the hospitality and wonderful, earthy cuisine of Italy’s Emilia-Romagna region. Their one-of-a-kind guest house boasts not only exquisite food, but gorgeous interiors filled with contemporary art, unique design objects, and an impressive collection of Italian cars and motorcycles.Slow Food, Fast Cars captures the extraordinary sensory and culinary experience of staying at Casa Maria Luigia. Created in close collaboration with Lara and Massimo, the book collects 85 authentic, accessible recipes for breakfasts, brunches, and all-day snacks, including frittatas and focaccias, salads, cakes and pastries, jams and preserves and more.At Casa Maria Luigia the past collides with the contemporary, and home cooks will discover seasonal variations for each recipe, as well as information about the dish’s origins and ingredients. Evocative photography and personal essays tell the fascinating stories behind every element of this magical guest house, from the incredible food to the interior design, cars, vinyl collection, garden, and country landscape.

Produktinformation

Utgivningsdatum:2023-10-19
Mått:205 x 270 x 25 mm
Vikt:1 130 g
Format:Inbunden
Språk:Engelska
Serie:Phaidon Press
Antal sidor:256
Förlag:Phaidon Press Ltd
ISBN:9781838667245

Utforska kategorier

Kokböcker från kända kockar inom Mat och dryck
Kokböcker inom Mat och dryck
Internationella kök inom Mat och dryck

Mer om författaren

Massimo Bottura is the chef patron of Osteria Francescana, a globally celebrated three Michelin star restaurant based in Modena, Italy, where he grew up. The restaurant is now in the ‘Best of the Best’ group on the World’s 50 Best List.Lara Gilmore is a fine arts major, restaurateur, author, and hotelier. She met Massimo, her husband, while working in New York. Together they opened Osteria Francescana in 1995 and Casa Maria Luigia in 2019.Jessica Rosval is a Canadian chef working in the restaurant industry since 2001. She is currently the Head Chef at Casa Maria Luigia.

Recensioner i media

'The best B&B in the world? ... Slow Food, Fast Cars tells the story of Casa ML and its recipes.' - The Financial Times'Italy’s most creative chef.' - The Times'If breakfast is stuck in a routine, take a leaf out of Lara Gilmore and Massimo Bottura’s new book.' - Waitrose Weekend'If you can’t get away for a stay at Casa Maria Luigia, this book should at least scratch your wanderlust itch.' - Robb Report'Don't be surprised if you find yourself searching for flights to Italy while leafing through.' - Galerie'Opens the doors to their countryside home to share the creative spirit and inspirational choices throughout the idyllic property.' - Cool Hunting'Even for readers who aren't en route to Italy, these engaging stories and delicious recipes will give them a reason to visit the grocery store in search of ... all the tastes that make Casa Maria Luigia feel like both home and hotel to its guests.' - Library Journal Praise for Bread Is Gold'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 Praise for Never Trust A Skinny Italian Chef'Massimo Bottura is a luminary of the culinary avant-garde.' - New Yorker'Fascinating windows into the workings of one of cooking’s greatest minds.' - LA Times'Demonstrates that food has indeed morphed into an element of high culture.' - The New York Times Book Review