About the Book
The Ultimate Compilation of the amazing Best Selling Trilogy: The New Renaissance of Italian Fusion Cuisine.
The Golden Collection Deluxe Edition possesses the best ten (10) recipes of each one of the books of the trilogy + 30 brand new recipes. All for a total of 60 amazing recipes. Each one with preparation methods, gram-to-gram. international conversions Metric to English. In total 120 pages out of the 200; filled with recipes and its pictures.
This collection that is already in the eyes of the guides and book reviewers, is being nominated as the Best Culinary Book of 2015, for its extraordinary beauty, superb materials, attractive layout and genius creations. A true jewel for any book collector, food lover, gastronomy reviewer and ultimately for any serious chef who dares to take himself to the next level.
The Original Trilogy together amounts to a 600 Euros + Shipping and Handling, worth collection.
The Golden Collection with over 2.5 kilos of weight and The Best of the Best of the entire trilogy + more; amounts to a 300 Euros + Shipping and Handling book. Definitely a bargain and the choice of those whom would like to compile into one the genius of Chef. Gianfranco Chiarini.
Some additional Information about the book:
Made and Photographed: Europe and South America.
Duration of the Making: 2 Years.
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.