"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"A pioneer of modern Italian cooking, Bottura possesses both a deep respect for local traditions and a drive to keep blowing them up." - The Wall Street Journal"Massimo Bottura is a luminary of the culinary avant garde." - The New Yorker"Aheady trip into the thoughtful mind of the three Michelin starred culinary genius." - Slate.com"The book is a wonder - full of photos of food, setting and whimsy. Fascinating windows into the workings of one of cooking's greatest minds." - LA Times"Bottura is part of a new word order of chefs, intently focused on their terroir, but global in reach." - GQ"Town & Country" Holiday Gift Guide Pick 2014"Travel + Leisure" Holiday Gift Guide Pick 2014"Food & Wine" Holiday Gift Guide Pick 2014"
About the Author
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.