About the Book
The book is divided into 11 different parts; the five main ones contain recipes, where Chef Gianfranco fuses Italian culinary creativity with the beauty of foreign lands. Some of the countries whose culinary traditions are fused into this book are: Japan, England, France, Poland, Korea, Venezuela, Colombia, Puerto Rico, Kuwait, Lebanon, South Africa, Ghana, and Spain, to name just a few.
Why fuse something so untouchable as Italian cuisine with that of other cultures?
Chef Gianfranco says in his own words, “In my culinary journeys through six continents I noticed the similarities in family values, passion for things, and the everyday shared situations in and out of the kitchen and at mealtimes, between these other lands and my native Italy. I later realized that most basic elements like eggs, flour, tomatoes, herbs; meats, fish and more are just the same staples as for the basic Italian cuisine.
Features & Details
Award winning Chef Gianfranco Chiarini, earns the title of one of the most diverse chefs globally. His activities range from, Michelin restaurants, deluxe hotels, R&D chef, TV personality, book writer, restaurateur, global culinary consultant owning the biggest network of chefs. 40.000+ members on his private network and 500.000+ fans and followers on Facebook. CEO of the renowned Chiarini Culinary Consultants. http://chiariniculinaryconsultants.com/ Italian born. Growing up between Italy, Venezuela and the U.S. Graduated with master’s degree from the Pittsburgh Culinary Institute in the United States. In Paris, France, studied at Le Cordon Bleu, earning Le Grand Diplôme Culinaire. Has worked and trained to Michelin standards under best chefs in Italy, Spain, Germany and France. He has been directly involved in the management, menu designing, prototype + product development, and the opening, of luxury hotels, culinary centers and 200+ restaurants in 114+ countries.