REVIEW:
Immediately engaging with his life story (to date) intermingled with food produce, suppliers, recipes and general advice on handling and cooking in the Italian mode. There is great passion communicated from the pages of Made in Italy that makes this one of the best cook books reviewed in recent times. It avoids the trap of being simply a vehicle of slef promotion or promotion of his restaurant, although it has added it to my list for my next trip to London. This is one book I'm keeping for myself.
Book Description
′I am an Italian chef who has cooked in Paris and come of age in London,′ says Giorgio Locatelli. ′Innovative imaginative food is what people expect from me, but everything I do has its roots in classical, regional Italian cooking.′
This is the book that fans of Locatelli have been waiting for ever since he first made his name at Zafferano. The recent opening of Locanda Locatelli, widely regarded as one of the most exciting restaurants in London, has fuelled interest in this master chef.
Locatelli lights up Locanda with his big, welcoming personality, seamlessly marrying style with an all−Italian mission simply to bring people together at the table to share foodý relax and enjoy good company and conversation. In the same way, his delight in food shines through on every page of this exciting new book. Whether he is reminiscing about the dishes of his native Lombardy, suggesting a starter combining the simplest and freshest ingredients, or explaining how to make the ultimate risottoý Locatelli transports the reader into his own kitchen to savour the real tastes of Italy.
Full of the insight and historical detail you might expect from a food writer, combined with the hands−on expertise of a top chef, peppered with evocative stories, and funny and often outspoken observations on the state of food today, this is the contemporary Italian food bible, from the acknowledged master of modern Italian cooking.
Books - Food