The Chianti Kitchen Cookbook (Small Format)
Unleashing the Afrodisiac Powers of Tuscan Cooking
de Seamus de Pentheny O'Kelly
On these pages, through the photography of my good friends Terry and Debra Hart, I am excited to have the opportunity to share my culinary ideas with everyone I have had the good fortune to meet during my long career as a Chef. What I emphasize at my cooking school is creativity. So with this book as a guide, I encourage you to experiment by customizing my recipes to get something that you really like, merging my experience and cooking style with your own creativity. Don’t be afraid to combine a recipe of mine with an idea of yours that spontaneously springs from a feeling – olfactory, gustatory or intuitive. Sometimes it will result in failure, but remember… the best inventions are created through trial and error.
[This stunning book contains 36 more pages than the original version and is a must-have for all serious cooks!]
A descendant of a noble Irish family, I was born and raised in South Africa. After completing my studies, I interned in the Ritz Hotel in Paris, and spent the following years managing hotels and restaurants in South Africa and Britain. I also traveled extensively in Asia and Africa to discover new flavors. In 1984 I moved to France where I worked with the world famous patissier and chocolatier Bernachon and then the renown restaurateur Paul Bocuse. A year later, I moved to Italy and fell in love with Tuscany. I purchased and restored the Castello di Spaltenna in Gaiole. During this period, I became a Master Chef of the Discovery Channel. Having sold Spaltenna, my' Chianti base became the Osteria del Castello at the famous Castello Brolio where I began teaching cooking lessons. In 2006-7 I finally turned my dream project into reality: a cooking school in Tuscany - Chianti Kitchen.
The Chianti Kitchen Cookbook (Large Format) Publicado 27 de octubre de 2009