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Author : Massimo Bottura
Publisher : Phaidon Press
Release : 2014-10-06
Page : 296
Category : Cooking
ISBN 13 : 9780714867144
Description :


Never Trust a Skinny Italian Chef is a tribute to three-michelin star restaurant, Osteria Francescana and the twenty-five year career of its chef, Massimo Bottura, 'the Jimi Hendrix of Italian chefs'. Voted #1 in the S. Pellegrino World's 50 Best Restaurants Awards 2016. Osteria Francescana is Italy's most celebrated restaurant. At Osteria Francescana, chef Massimo Bottura (as featured on Netflix's Chef's Table) takes inspiration from contemporary art to create highly innovative dishes that play with Italian culinary traditions. Never Trust a Skinny Italian Chef is a tribute to Bottura's twenty-five year career and the evolution of Osteria Francescana. Divided into four chapters, each one dealing with a different period, the book features 50 recipes and accompanying texts explaining Bottura's inspiration, ingredients and techniques. Illustrated with photography by Stefano Graziani and Carlo Benvenuto, Never Trust a Skinny Italian Chef is the first book from Bottura - the leading figure in modern Italian gastronomy.


Author : Massimo Bottura
Publisher : Phaidon Press
Release : 2017-11-06
Page : 424
Category : Cooking
ISBN 13 : 9780714875361
Description :


Massimo Bottura, the world's best chef, prepares extraordinary meals from ordinary and sometimes 'wasted' ingredients inspiring home chefs to eat well while living well. 'These dishes could change the way we feed the world, because they can be cooked by anyone, anywhere, on any budget. To feed the planet, first you have to fight the waste', Massimo Bottura Bread is Gold is the first book to take a holistic look at the subject of food waste, presenting recipes for three-course meals from 45 of the world's top chefs, including Daniel Humm, Mario Batali, René Redzepi, Alain Ducasse, Joan Roca, Enrique Olvera, Ferran & Albert Adrià and Virgilio Martínez. These recipes, which number more than 150, turn everyday ingredients into inspiring dishes that are delicious, economical, and easy to make.


Author : Evan Funke
Katie Parla
Publisher : Chronicle Books
Release : 2019-09-24
Page : 272
Category : Cooking
ISBN 13 : 1452173389
Description :


2020 James Beard Award Winner for Photography "Evan Funke's respect for tradition and detail makes American Sfoglino the perfect introduction to the fresh egg pastas of Emilia-Romagna. It's bold in its simplicity and focus." — Missy Robbins, chef/owner of Lilia and MISI 2020 IACP Awards Finalist - Chefs & Restaurants 2020 IACP Awards Finalist - Food Photography & Styling A comprehensive guide to making the best pasta in the world: In this debut cookbook from Evan Funke, he shares classic techniques from his Emilia-Romagna training and provides accessible instructions for making his award-winning sfoglia (sheet pasta) at home. With little more than flour, eggs, and a rolling pin, you too can be a sfoglino (a pasta maker) and create traditional Italian noodles that are perfectly paired with the right sauces. Features recipes for home cooks to recreate 15 classic pasta shapes, spanning simple pappardelle to perfect tortelloni. Beginning with four foundational doughs, American Sfoglino takes readers step by step through recipes for a variety of generous dishes, from essential sauces and broths, like Passata di Pomodoro (Tomato Sauce) and Brodo di Carne (Meat Broth) to luscious Tagliatelle in Bianco con Prosciutto (Tagliatelle with Bacon and Butter) and Lasagna Verde alla Bolognese (Green Bolognese Lasagna). Includes stories from Italy and the kitchen at Felix Trattoria that add the finishing touches to this master class in pasta, while sumptuous photographs and a bold package offer a feast for the eyes. Forget your pasta machine and indulge in the magic of being a sfoglino with the help of the rich imagery and detailed instructions provided by Evan Funke and American Sfoglino. Evan Funke is a master pasta maker and the chef-owner of Felix Trattoria in Venice, California. Katie Parla is a food writer and IACP award-winning author whose work has appeared in numerous outlets, including the New York Times, Food & Wine, and Saveur. Eric Wolfinger is a James Beard Award-winning food photographer. Makes an excellent gift idea for any pasta aficionado or avid Italian cook.


Author : Massimo Bottura
Publisher : European Investment Bank
Release : 2019-06-05
Page : 32
Category : Business & Economics
ISBN 13 : 9286142609
Description :


Massimo Bottura non è solo uno chef stellato, è anche il fondatore, insieme alla moglie Lara Gilmore, di Food for Soul, un'associazione no profit che si propone di ridurre lo spreco alimentare attraverso l'inclusione sociale. Nel 2015, in occasione dell'Expo svoltasi a Milano, Massimo Bottura ha aperto il Refettorio Ambrosiano in collaborazione con la Caritas Ambrosiana, un nuovo modello di mensa comunitaria in cui chef da tutto il mondo hanno cucinato pasti nutrienti per gli ospiti in condizioni di vulnerabilità sociale, a partire dagli ingredienti in surplus recuperati dai padiglioni dell'esposizione. Dall'esperienza di successo del progetto, Bottura ha fondato nel 2016 Food for Soul, per replicare il modello in altre comunità. Da allora sono sorti il Refettorio Gastromotiva a Rio de Janeiro, il Refettorio Felix a Londra, i Social Tables di Modena, Bologna e Napoli, e il Refettorio Paris nella capitale francese. Nuove aperture in tutto il mondo sono in programma in futuro. Questo è il nono essay della serie Big Ideas, ideata dalla Banca europea per gli investimenti. Su invito della BEI, leader di fama internazionale hanno fornito il proprio contributo riguardo alle tematiche più rilevanti del nostro tempo. Gli essay testimoniano che un nuovo modo di pensare si è reso necessario per contribuire alla salvaguardia dell'ambiente, eliminare le disuguaglianze e migliorare le vite delle persone intorno a noi.


Author : Massimo Bottura
Publisher : European Investment Bank
Release : 2019-06-05
Page : 32
Category : Business & Economics
ISBN 13 : 9286142617
Description :


Massimo Bottura is more than a Michelin star-winning chef. Together with Lara Gilmore, he also founded Food for Soul, a non-profit organisation seeking to reduce food waste through inclusion. On the occasion of Expo 2015 in Milan and working in concert with Caritas Ambrosiana, Massimo Bottura opened Refettorio Ambrosiano, a new kind of community canteen where chefs from around the world cooked nutritious meals for socially vulnerable guests using surplus ingredients recovered from the Expo's pavilions. The project's success led Bottura to found Food for Soul in 2016 aimed at replicating the model in other communities. Since then, Refettorio Gastromotiva in Rio de Janeiro, Refettorio Felix in London, Social Tables in Modena, Bologna and Naples, and Refettorio Paris in the French capital have all opened their doors. Further canteens are planned across the globe. This is the ninth essay in the Big Ideas series created by the European Investment Bank.


Author : Bloomsbury Publishing
Publisher : Bloomsbury Publishing
Release : 2015-07-16
Page : 288
Category : Cooking
ISBN 13 : 1472921631
Description :


Ever wondered what chefs love to cook when they are in their own kitchen? Away from the intensity and heat of restaurant service, what food makes them happiest on a weekend off? 33 globally renowned chefs have each shared three recipes for their favourite weekend treats in this special MasterChef collection of food at home. The fascinating background of each chef is explored and accompanying candid snapshots from their home life provide a unique, never-seen-before window into their world. Such an intimate showcase of chefs' private cooking is artistically captured by the legendary photographer David Loftus. This brilliant cookbook is distinctive in style and substance; a ground-breaking masterpiece for the new MasterChef book series from Absolute Press. Chefs featured include: Ferran Adria, Andoni Aduriz, Michael Anthony, Elena Arzak, Jason Atherton, Joe Bastianich, Lidia Bastianich, Claude Bosi, Massimo Bottura, Claire Clark, Wylie Dufresne, Graham Elliot, Andrew Fairlie, Peter Gilmore, Peter Gordon, Bill Granger, Angela Hartnett, Tom Kerridge, Tom Kitchin, Atul Kochhar, Pierre Koffmann, Jamie Oliver, Ashley Palmer-Watts, Neil Perry, Gordon Ramsay, Eric Ripert, Joan and Jordi Roca, Ruth Rogers, Curtis Stone, David Thompson, Mitch Tonks and Tetsuya Wakuda.


Author : Michael Harlan Turkell
Publisher : Abrams
Release : 2017-08-08
Page : 320
Category : Cooking
ISBN 13 : 161312998X
Description :


In Acid Trip, Michael Harlan Turkell takes readers on a fascinating journey through the world of vinegar. An avid maker of vinegars at home, Turkell traveled throughout North America, France, Italy, Austria, and Japan to learn about vinegar-making practices in places where the art has evolved over centuries. This richly narrated cookbook includes recipes from leading chefs including Daniel Boulud, Barbara Lynch, Michael Anthony, April Bloomfield, Massimo Bottura, Sean Brock, and many others. Dishes range from simple to sophisticated and include Fried Eggs with a Spoonful of Vinegar, Sweet & Sour Peppers, Balsamic Barbecued Ribs, Poulet au Vinaigre, Tomato Tarragon Shrub, and even Vinegar Pie. Turkell also details methods for making your own vinegars with bases as varied as wine, rice, apple cider, and honey. Featuring lush color photographs by the author, Acid Trip is a captivating story of an obsession and an indispensable reference for any food lover who aspires to make and cook with the best ingredients.


Author : Jane Kramer
Publisher : St. Martin's Press
Release : 2017-11-21
Page : 304
Category : Cooking
ISBN 13 : 146688598X
Description :


Jane Kramer started cooking when she started writing. Her first dish, a tinned-tuna curry, was assembled on a tiny stove in her graduate student apartment while she pondered her first writing assignment. From there, whether her travels took her to a tent settlement in the Sahara for an afternoon interview with an old Berber woman toiling over goat stew, or to the great London restaurateur and author Yotam Ottolenghi's Notting Hill apartment, where they assembled a buttered phylo-and-cheese tower called a mutabbaq, Jane always returned from the field with a new recipe, and usually, a friend. For the first time, Jane's beloved food pieces from The New Yorker, where she has been a staff writer since 1964, are arranged in one place--a collection of definitive chef profiles, personal essays, and gastronomic history that is at once deeply personal and humane. The Reporter's Kitchen follows Jane everywhere, and throughout her career--from her summer writing retreat in Umbria, where Jane and her anthropologist husband host memorable expat Thanksgivings--in July--to the Nordic coast, where Jane and acclaimed Danish chef Rene Redzepi, of Noma, forage for edible sea-grass. The Reporter’s Kitchen is an important record of culture distilled through food around the world. It's welcoming and inevitably surprising.


Author : Angus An
Publisher : Appetite by Random House
Release : 2020-08-04
Page : 272
Category : Cooking
ISBN 13 : 0147530954
Description :


More than 100 flavor-driven Thai recipes built on technique, balance, tradition, and innovation from award-winning chef Angus An. In Maenam, chef Angus An takes you on his ongoing journey of discovering Thai cuisine and shows how to blend traditional Thai flavors and cooking techniques with local, seasonal inspirations from the west coast. With Angus's foolproof instructions, Maenam offers the foundation to modern Thai cuisine for adventurous cooks of all skill levels. Filled with over 100 of his signature recipes, each meal balances robust, intense ingredients with his approach to Thai food's clear, sharp flavours. Transform your kitchen with snacks inspired by Thai street vendors, quick to prepare noodles and one-bowl meals, light- and full-bodied soups to have all year-round, flavorful and protein-filled salads, seasoned stir fries, killer curries, and refreshing desserts. Named after Angus's first award-winning Vancouver Thai restaurant Maenam, the Thai word for "river," this cookbook is a celebration of Angus's inventive approach to Thai cuisine that is in many ways representative of a river's constant ever-replenishing flow. Just as a river continues its course around boulders and obstacles, Angus's ongoing evolution and path to becoming one of the most significant Thai chefs in North America is an unlikely one. Angus grew up in Taiwan, moved to Canada when he was young, and trained at the French Culinary Institute. He fell in love with Thai cuisine when studying at Nahm under renowned chef and award-winning author, of Thai Food and Thai Street Food, David Thompson. He continues to travel to Thailand to eat, research, and learn. He takes his knowledge home, and finds innovative ways to root a traditional dish to the Pacific Northwest while accentuating each ingredient's flavor, aroma, and texture--all of which you will learn in this cookbook. With its beautiful design, incredible photography, and seasonal menus, Maenam offers a Thai culinary experience like no other.


Author : Arina Nikitina
Publisher : goWare & Guerini Next
Release : 2017-11-09
Page : 290
Category : Biography & Autobiography
ISBN 13 : 8868961903
Description :


From Michelin-starred winners to farmers who learned everything from the internet, you will learn how 22 chefs from around the world have built and grown their businesses from scratch. In these enlightening and practical recipes for success, they will openly talk about unexpected challenges and painful setbacks that they had to overcome to get to the top. What is more, at the end of each chapter you will find an exclusive recipe shared by the featured chef. So, along with the encouragement to follow your dreams, you will be able to literally experience what success tastes like. “The greatest chefs, just as the greatest artists, have built their success stories on passion, humility, and hard work. Most of them had a greater dream of becoming the best they could be and leaving their mark on this world.”


Author : Joan Marques
Satinder Dhiman
Publisher : Springer Nature
Release : 2020-07-05
Page : 482
Category : Business & Economics
ISBN 13 : 3030396762
Description :


This book provides professionals, as well as students, with the understanding that Social Entrepreneurship and Corporate Social Responsibility (CSR) are now core business principles for sustainably. It encourages social entrepreneurs in their role as forerunners, in creating new business models that develop, facilitate or implement constructive solutions to social, cultural and environmental issues. At the same time, this book views corporate social responsibility as a means of challenging existing entities to realize and modify prior unsustainable and predatory business models; and to increase social, cultural and environmental accountability. By linking these two concepts, this book prompts a paradigmatic awakening, whereby the foundational driver of business creation and management no longer rests on profit maximization, but on improvement of the quality of life for society.


Author : European Investment Bank
Publisher : European Investment Bank
Release : 2019-12-19
Page : 396
Category : Business & Economics
ISBN 13 : 9286143656
Description :


This year, the Vienna Initiative marks its 10th anniversary. For this special occasion, the Steering Committee has prepared a commemorative book, with essays and contributions from the key actors and institutions instrumental to the work of the Vienna Initiative since its inception. This volume provides a unique window on the Vienna Initiative's innovative crisis mitigation activities, its subsequent evolution and its current scope. At the time of the Lehman crisis, international institutions, national authorities and international commercial banks collaborated closely, taking full responsibility for their strategies in the CESEE region and voluntarily providing firm commitments on their activities. In the form of the Vienna Inititive, they built a functioning coordination platform, capable of transforming and evolving according to changing needs. Ten years later, this coordination platform remains an important of effective inter-institutional and private-private sector cooperation. The establishment of the Vienna Initiative was far from easy. However, given the size of euro area banks' cross-border operations in CESEE, a disorderly deleveraging would have been very costly for both CESEE countries and the foreign banks. With this in mind, the main stakeholders eventually got together to participate in the Vienna Initiative and achieve its main objective. The foreign banking groups committed to maintain their presence in the region, while the EIB, EBRD and the World Bank Group provided substantial financing to banks and the real economy. These efforts had a major positive impact on the region. They helped curb liquidity disruptions and restore confidence in the banking system, while alleviating balance of payments pressures. This coordinated response from commercial banks and IFIs was a prerequisite for the success of the IMF-funded macroeconomic adjustment programs in several CESEE countries. Over time, the Vienna Initiative has transformed itself from a crisis mitigation instrument to a broader coordination platform, dealing with the unique challenges of widespread cross-border banking with regulatory and supervisory interdependence, while supporting the emergence of an efficient, deep and sound banking and financial sector that supports growth in the region. In particular, with CESEE countries on a solid recovery path, the focus has shifted to tackling the legacy problem of high NPLs, or to dealing with the impact of the EU's upgraded institutional framework – particularly the creation of the Banking Union – on the host countries, most of which do not participate in the Banking Union. With the region needing to transform, up-scale its innovation capabilities and adjust to technological change, a dedicated working group has been set up to propose measures that could improve access to finance for innovative firms which typically lack tangible assets and thus may have hard time obtaining standard bank loans in a system that still offers limited alternatives. The Vienna Initiative has been a major achievement of international coordination and an important instrument for the future of the CESEE region.


Author : European Investment Bank
Publisher : European Investment Bank
Release : 2019-10-15
Page : 38
Category : Business & Economics
ISBN 13 : 9286143583
Description :


We use the association between non-financial firms and their banks, an information available in the European Investment Bank Investment Survey (EIBIS), to disentangle the effects of borrowers' and lenders' financial weakness on the satisfaction with the loan contracted. The dataset matches survey data of non-financial firms about their satisfaction with bank lending with their financial data and the financial data of their banks. We find evidence of both demand and supply factors determining firm satisfaction with bank loan financing: non-financial firms with weaker finances and those financed by weaker banks are less satisfied with their bank financing. We also find that the impact of supply factors differs across regions within the EU: the effect of bank's financial weakness on borrower satisfaction is not significant in core countries but is in periphery countries.


Author : Per-Anders Jorgensen
Publisher : Phaidon Press
Release : 2014-04-28
Page : 316
Category : Cooking
ISBN 13 : 9780714865812
Description :


" The award‐winning food photographer and founder of the cult favorite Fool magazine invites you to pull up a chair and join the intimate family meals at some of the world’s finest restaurants, including Blue Hill at Stone Barns, Chez Panisse, Roberta’s, wd‐50, Attica, Mugaritz, Maison Pic, Noma, Osteria Francescana, St. John, and The French Laundry. Eating with the Chefs features 200 photographs by Pers‐Anders Jorgensen and more than 50 home cooking recipes from restaurants handpicked for their unique staff meal traditions. The book includes appetizers and main dishes, as well as desserts. Learn to make Apple Compote with Apple Streusel Topping from The French Laundry, Brownies from Noma, the wd‐50 Big Mac, Emmer Wheat Foccacia from Stone Barns, and Summer Vegetable Soup with Pesto from Chez Panisse. More family‐style than fine dining, these dishes utilize simple ingredients and can be easily adapted for two people, a small group, or a larger party. The book is filled with Jorgensen’s evocative photos that showcase not only the food, but candid, behind‐the‐scenes moments, making this as much a visual treat as it is a practical cookbook. "


Author : Eataly
Publisher : Phaidon Press
Release : 2016-10-24
Page : 512
Category : Cooking
ISBN 13 : 9780714872797
Description :


The best modern Italian recipes from the largest and most prestigious Italian marketplace in the world This beautiful cookbook, created in collaboration with Eataly, one of the greatest Italian food brands, features 300 landmark recipes highlighting the best of contemporary Italian home cooking. Excellent, fail-safe recipes and new ideas are presented in a sophisticated package, making this a must-have book for everyone wanting to learn about how Italians cook today. Gone are heavy pasta dishes and over-rich sauces - Eataly takes a modern approach to Italian cooking and eating. With recipes that are fresh and delicious, clear instructions, helpful tips, and a visual produce guide, this book will allow you to eat like Italians do today.


Author : European Investment Bank
Publisher : European Investment Bank
Release : 2020-02-14
Page : 40
Category : Business & Economics
ISBN 13 : 9286144873
Description :


Egyptian firms face significant access to finance constraints. Using panel data, this paper examines the reasons why many Egyptian firms do not use formal banking services. Using data on the location of firms and bank branches, it also investigates whether access to finance constraints are linked to the crowding-out effect of bank investments in government debt.


Author : European Investment Bank
Publisher : European Investment Bank
Release : 2021-09-10
Page : 52
Category : Business & Economics
ISBN 13 : 928615061X
Description :


The European Union's COVID-19 recovery plan could be the impetus businesses need to invest in climate measures and prepare for the transition to a net-zero carbon economy. Our newest climate report looks at how firms' view these twin challenges and their preparedness to meet them. Firms are more aware of the physical risks posed by climate change, but less aware of the risks caused by the transition to clean energy. Almost half of EU firms surveyed are investing in climate change measures, compared with roughly one-third of US firms. Uncertainty over regulation and taxation continues to hamper climate investments. To green its economy, Europe needs a comprehensive strategy that will provide businesses with the guidance they need to invest in climate preparedness and the energy transition.


Author : European Investment Bank
Publisher : European Investment Bank
Release : 2021-02-04
Page : 420
Category : Business & Economics
ISBN 13 : 9286148127
Description :


The Europe Union's massive efforts to rebuild after the coronavirus pandemic present a unique opportunity to transform its economy, making it more green and digital – and ultimately more competitive. The Investment Report 2020-2021 looks at the toll the pandemic took on European firms' investment and future plans, as well as their efforts to meet the demands of climate change and the digital revolution. The report's analysis is based on a unique set of databases and data from a survey of 12 500 firms conducted in the summer of 2020, in the midst of the COVID-19 crisis. While providing a snapshot of the heavy toll the pandemic took on some forms of investment, the report also offers hope by pointing out the economic areas in which Europe remains strong, such as technologies that combine green and digital innovation.


Author : Fredrik Berselius
Publisher : Phaidon Press
Release : 2018-05-29
Page : 240
Category : Cooking
ISBN 13 : 9780714875774
Description :


Aska is the debut cookbook from chef Fredrik Berselius, following the reimagining and rebuilding of his two-Michelin-starred restaurant. He celebrates the heritage and tradition of his native Sweden, his land in upstate New York, and a deep appreciation for the restaurant's home in Brooklyn. Berselius shares his culinary journey of Scandinavian flavors and techniques through the courses of his exquisite seasonally-driven tasting menu, which features ingredients from an urban farm and local producers across the Northeast United States. With a stark and poetic Nordic aesthetic, Aska includes 85 recipes, evocative personal writing, and stunning photography. "Mr. Berselius is the rare chef who thinks like an artist and gets away with it." —Pete Wells, New York Times


Author : Mauro Colagreco
Massimo Bottura
Publisher : Catapulta Editores
Release : 2018-11-06
Page : 380
Category : Cooking
ISBN 13 : 9789876376211
Description :


Voted The World's Best Restaurant 2019 on The World's 50 Best Restaurants list by a panel of more than 1,000 culinary experts, Mirazur has also been named one of the best French cookbooks ever by Forbes. It is in Menton, where the geographical boundaries between Italy and France waver, where Mirazur rests overlooking the Mediterranean sea. Michelin star chef Mauro Colagreco shares in his first book the gastronomic vision inspired by the stunning surroundings and abundance of locally sourced ingredients. Throughout these pages, we discover the local producers who supply Mauro with a beautiful array of goods that he then transforms into sublime and delectable works of art. The book offers 65 recipes, along with stunning photography portraying the dishes, the restaurant, and the magical environment comprising the Mediterranean Sea, the Maritime Alps, and the orchards and gardens cultivated by the locals, every reader can transport and immerse themselves in the world of Mirazur. A “frontier cuisine,” where the focus is centered on the provenance of the produce and reflecting the history and tradition of the artisan universe that inhabits the region.