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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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.