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DEC. JAN. 2020 XVI Carton. Back in Italy, he became chef at the Enoteca Pinchiorri in Florence and earned three Michelin stars. Marchesi wanted him back to inaugurate L’Albereta di Erbusco. In Milan he is Executive Chef at Cracco Peck. In 2011, with Joe Bastianich and Bruno Barbieri, he was one of the jurors in the programme Masterchef Italia. The rest is a story of forks and gold stars. ______________________________ AT PAGE 54 QI BOOKS by Maria Elena Dipace by Ivano Ricchebono THE DISH OF DESIRES www.trentaeditore.it 24,00€ Have you ever wondered if Madonna, Samantha Cristoforetti or Pope Francis have their own ingredient or favourite dish? Or what would have been Garibaldi’s and Oscar Wilde’s? There are many stories that can be read in the newspapers or that over time have been handed down from myths and legends about the gastronomic passions of many famous people, both today and yesterday, and it is precisely from these stories that Ivano Ricchebono, chef of The Cook restaurant in Genoa (1 Michelin star) and for years TV face of La Prova del Cuoco has taken inspiration to give life to his book. From the classics of Genoese cuisine such as pesto, lean capon and mandilli, revisited in Ivano Ricchebono’s unique way, to more fanciful and original recipes, all created trying to imagine what 25 illustrious people could have eaten (or could eat), chosen by the author himself from singers, actors, sportsmen, politicians, musicians and painters of every age and from every continent. A series of recipes that have made the history of The Cook, plus one dedicated to his friend Antonella Clerici, with whom Ivano Ricchebono worked for years on television and who edited the Preface of the book. by Francesca Tagliabue FROM DESIGN TO PLATE: CHEF’S DESIGN www. nomosedizioni.it € € 39,90 The eye wants its share, even in the kitchen. For this chef and confectioners, when they create a dish, often make a preliminary sketch, useful to explain it to the brigade, but also an integral part of the creation process. Francesca Tagliabue’s idea of taking a look behind the scenes at the work of 43 great professionals, including Iginio Massari, Davide Scabin and Pino Cuttaia, is therefore wonderful; each autograph drawing is accompanied by the history of the creation process and the recipe itself. The book opens up a little-known perspective on a fascinating aspect of haute cuisine and the creative personalities that embody it: for most of them, sketching dishes even before entering the kitchen is a frequent and necessary ritual to find the creative focus and balance in the food, both from a taste and a visual point of view. The design of the recipe is the recipe itself, it is an integral part of it, something to behold but at the same time it has a profound effect on the structure of the flavours, on the palette of nuances and on the scheme of the taste. Chef’s design is therefore an unmissable volume for both kitchen and design enthusiasts, because it perfectly illustrates, in an obviously appetizing way, the importance of design along the path of successful projects. MAGAZINE