The New Renaissance of Italian Fusion Cuisine 1.0 – an introduction

By Culinary Artist and Chef Gianfranco Chiarini

By Robyn Lewis
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The food of culinary artist and chef Gianfranco Chiarini

The food of culinary artist and chef Gianfranco Chiarini

Culinary artist and chef Gianfranco Chiarini
The food of culinary artist and chef Gianfranco Chiarini
Culinary artist and chef Gianfranco Chiarini
The food of culinary artist and chef Gianfranco Chiarini

 

The New Renaissance of Italian Fusion Cuisine 1.0 is a work of culinary genius and artistry, which will expand your skills and stretch your thinking about food and where we may be heading, both in restaurants, and at home.

The book is written and published by culinary artist and master Chef Gianfranco Chiarini – an Italian who has spent many years immersed in cultures as diverse as those of Venezuala, the Middle East, Africa and Europe – who is generous in sharing his refined techniques.

His creative recipes are specified right down to the gram, every detail of  technique of cooking and presentation, a very useful 'degree of difficulty' score out of 5 (and yes, there are recipes at level 1 and 2), approximate time for preparation and cooking, and (the first time I have seen this) the approximate time for serving, so essential when contemplating presentation of this nature.

If you thought that elements of molecular gastronomy  were not achievable at home, think again. There are recipes that are quite doable in a home kitchen, if not in full, then in part. Certainly there are new ideas and inspiration in plenty for both the chefs and home cooks who want to take their skills to an entirely new level.

The New Renaissance of Italian Fusion Cuisine 1.0 should be in every thinking chefs' library, too. A pointer to the new direction of fusion cuisine, and so refreshing after years of 'fusion' implying Asian/Thai/chilli in everything.

Expect standing ovations from Italy, too – this book will be a game-changer for their national cuisine, and heralds a new era in Italian cooking.

 

Congratulations to Chef Gianfranco Chiarini for The New Renaissance of Italian Fusion Cuisine 1.0, which along with René Redzepi's NOMA takes equal first place in VisitVineyards.com's Top 12 Cookbooks of 2010 »

 

Read our full review of The New Renaissance of Italian Fusion Cuisine 1.0 here »

 

The New Renaissance of Italian Fusion Cuisine 1.0  by Culinary Artist and Chef Gianfranco Chiarini is published by  ChiariniCulinaryConsultancy.com (November 2010, USA; hc, 156 pp) and is the first part of a trilogy being produced from 2010-2012. This is the Emerald (green cover) edition 1.

It has been released in a deluxe limited edition of 2000 and retails for 200 Euros plus 20 postage to Australia. It is available either on facebook, with payment by PayPal, with full instructions here »

If you order via facebook your copy will be personally signed by the author.

Alternatively the book can be puchased via Blurb here »

 

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  • Italy - all (IT)

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December 07th, 2010
 
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