Bread Is Gold
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, Ren Redzepi, Alain Ducasse, Joan Roca, Enrique Olvera, Ferran & Albert Adri and Virgilio Mart nez. These recipes, which number more than 150, turn everyday ingredients into inspiring dishes that are delicious, economical, and easy to make.
"Throwing away food is like stealing from the table of those who are poor and hungry." -Pope Francis "More often than not, what we consider "waste" - be it a fish head or a broccoli core - has enormous culinary potential." -Dan Barber
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 Adria. 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.