CinCin
Wood-Fired Cucina
- Publisher
- Figure 1 Publishing
- Initial publish date
- Oct 2016
- Category
- Canadian, Individual Chefs & Restaurants, Italian
-
Hardback
- ISBN
- 9781927958742
- Publish Date
- Oct 2016
- List Price
- $37.95
Classroom Resources
Where to buy it
Description
What is the essence of Italian cuisine? CinCins renowned Chef Andrew Richardson believes it is cooking in rhythm with the seasons and allowing fresh, local ingredients to shine. CinCin: Wood-fired Italian Cucina showcases the restaurants signature wood-oven cooking techniques and Chef Richardsons traditional Italian dishes married with seasonal West-Coast flavours.
About the authors
Contributor Notes
Andrew Richardson began his illustrious career in Newcastle, UK, at the Michelin-starred 21 Queen Street, followed by a stint at Brasserie 21, which won the Michelin Bib Gourmand rating. Other career highlights include Vancouver's stellar restaurants, Cioppino's and West, and Northern California's, Carter House Inn (Eureka), and the famed French Laundry.
Richardson said, I believe in simplicity, and the interaction of absolutely prime ingredients on the platethe passionata, as the Italians say. Less is often more, especially in Italian cookery."
Editorial Reviews
"Andrew Richardson is the most thoughtful chef that I know. With their purity and simplicity, the recipes in CinCin offer a real insight into who he is and how he cooks. No noise, no fussjust lots of heart and simple goodness." - Terry Laybourne, chef + owner, "21 Hospitality Group"
Andrew Richardson fully captures, in this colorful and imaginative cookbook, the essence and philosophy of Mediterranean cuisine. This book reflects his qualities as a human beingmodest, full of integrity, passionate, creative and drivenwhich are also the very qualities of the extraordinary chef that he is. - Chapeau! Pino Posteraro, owner + executive chef, "Cioppino's Mediterranean Grill"