The New Renaissance of Italian Fusion Cuisine 2.0
"The Pearl Edition"
por Chef. Gianfranco Chiarini
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Sobre o livro
Celebrity Chef. Gianfranco Chiarini
About the book: This amazing 160 page book, full of innovative recipes, personal stories of Chef. Gianfranco Chiarini and amazing pictures performed by the Food Photographer, Donato Ricci; where Chef Gianfranco fuses Italian culinary creativity with the beauty and products of foreign lands. The second of a wonderful trilogy. Don’t miss it.
Here is a credit list of the most important fine collaborators and support on-site and on-line, for the making of ”The Pearl”, and we approach the opportunity to thank you all for the finest work on this jewel edition.
The team as follows:
Chef. Gianfranco Chiarini (Italy)
Research Team: Anna Chiarini (Poland)
Food Photographer: Donato Ricci (Italy)
Características e detalhes
- Categoria principal: Culinária
- Categorias adicionais Livros de Decoração
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Opção de projeto: Paisagem de formato grande, 33×28 cm
Nº de páginas: 160 -
ISBN
- Capa dura, Sobrecapa: 9781320019798
- Capa dura com ImageWrap: 9781320019804
- Data de publicação: nov 08, 2011
- Idioma English
- Palavras-chavee #michelin, #cooking, #italian, #photography, #food
Sobre o autor
Chef Gianfranco Chiarini, of Italian-Colombian origins and raised in the United states of America has been in the business for over 35 years. His activities range from, Michelin restaurants, boutique hotels, R&D Chef, media personality, book writer, restaurateur, global consultant owning The Universal Chefs' Alliance, the biggest network of culinary professionals globally with thousands of chefs on his private network and over 2 million followers in social media. Chef/Patron of Dieci Boutique Restaurant. Graduated with a Master’s Degree from the Pittsburgh Culinary Institute. In Paris, studied at Le Cordon Bleu, earning Le Grand Diplôme Culinaire. Chef Chiarini has worked & trained to Michelin standards under some of the best chefs in Europe. Has been involved in the opening & management of boutique hotels, menu engineering, prototype and product development, master classes and trainings, with 200+ restaurant concepts opened in over 114 countries.