Ancient Techniques | Modern Looks
Exclusive Culinary Edition
by Chef Gianfranco Chiarini
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About the Book
In this unique book Chef. Gianfranco Chiarini concentrates on the most ancient techniques, that made an impact in the oldest civilizations and that somewhat gave way to the modern techniques and conservation methods we know today.
From the Americas and Asia to Europe and from New Zealand and Australia to the Middle East and Bedouin communities, we all share the origin and the survival of these techniques.
In this book Chef. Gianfranco Chiarini, also delivers outstanding food presentations to be in the algorithm of present and modern plating techniques. But yet with the inherited flavors of the ancient techniques exercised in this book. In this book Chef. Gianfranco Chiarini covers: Fermenting | Earth Oven | Aging | Drying | Pickling | Ash Baking | Smoking | Stone Cooking.
All wonderful images and photographs made by the Italian raising star Food Photographer: Alessandro Scipioni.
This new 120 pages, exciting and innovating book of the Chef. Gianfranco Chiarini’s collection is a piece of culinary art, that will definitely enrich your cooking book shelves. Ancient Techniques | Modern Looks will definitely bring understanding and creativity, to your knowledge of techniques that are now coming back in trend.
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Features & Details
- Primary Category: Cookbooks & Recipe Books
- Additional Categories Fine Art Photography
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Project Option: Large Format Landscape, 13×11 in, 33×28 cm
# of Pages: 120 - Publish Date: Mar 15, 2020
- Language English
- Keywords creative, innovation, food, culinary, chefs
About the Creator
Chef Gianfranco Chiarini, of Italian-Colombian origins and raised in the United states of America has been in the business for over 40 years. His activities range from, Michelin restaurants, boutique hotels, R&D Chef, media personality, book writer, restaurateur, global consultant followed globally with hundreds of thousands of chefs on his private network and over 2 million followers all over 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.