Il pane è oro

by Massimo Bottura

Negli ultimi anni, il tema dello spreco alimentare è salito alla ribalta, e lo chef Massimo Bottura ha richiamato l’attenzione del grande pubblico su questo problema con i suoi refettori – mense che utilizzano gli esuberi di cibo dei supermercati e di altri fornitori locali per offrire pasti sani e stagionali alle persone in difficoltà. “Il pane è oro” propone pasti di tre portate concepiti da oltre 50 tra più grandi chef del mondo (da Alain Ducasse a Carlo Cracco, da Davide Oldani a René Redzepi e Ferran Adrià), che hanno trasformato ingredienti umili in piatti straordinari – 150 ricette in tutto.

Genres: Cookbooks, Cooking, Food, Nonfiction, Reference, Culinary

424 pages, Paperback

Published January 1, 2017

Reviews

[Denver Public Library · Rating 4 out of 5]

I had no idea what to expect from this title. What I discovered is a physically beautiful and heartrendingly presented combination of memoir, cookbook, and documentary of Massimo Bottura's transformation of a theater in Milan, Italy into Refrettorio Ambrosiana, a community gathering space designed to host and feed schoolchildren, the elderly, and the disenfranchised, using donated "waste" ingredients and the talents of visiting chefs.

Each section is devoted to the experience of each chef's donated time at the Refrettorio, starting from the invite from Bottura to the finished dishes (with recipes) created from each day's haul of food. A testament to creative cooking, Bread is Gold will inspire novice and experienced home cooks. From the practical (lots of banana recipes, since this fruit ripens so quickly) to the elegant (white fish ceviche with lemon-pepper couscous, because the fish must be cured fast), the recipes are accessible and lovingly photographed. This is a foodie activist's delight.

Get Bread is Gold from the Denver Public Library

- Dodie

[Una Tiers · Rating 4 out of 5]

The recipes do not seem to focus on reducing food waste as much as I would like. They were also chef oriented, much more than I can do.
The book's royalties do go to a worthy cause.

[Laura · Rating 2 out of 5]

I like the concept of this book but I think given my current life stage I didn't connect with it as I don't have time for a lot of the recipes. I also found that while the recipes made good use of typically wasted foods, many would require purchasing other things I don't use much/obscure ingredients.

[S Vanorse · Rating 5 out of 5]

After seeing a video of Massimo Bottura and hearing about this book I took it out from the library, it will become a purchase soon. Too many recipes I want to try and I love the way the book is put together, it is all chefs coming together, creating delicious food, using whatever is in the larder, or received to cook with that day, even if it was just 5 chickens to feed hundreds, a meal full of flavor fit for a king. It is like the chefs letting the disadvantaged know they deserve a wonderful meal and we are going to give it to you, and from the photos it is obvious they are having a great time doing it. For me to own a copy of this would be a small contribution so Bottura & Friends can continue their generous endeavor.

[Peg · Rating 4 out of 5]

The premise of the book is 5 stars, the stories and bios that accompany the days is also entertaining. The recipes really aren't something for everyday cooks that are looking to follow the premise of reducing food waste. The banana peel chutney uses 17 ingredients, many which aren't shelf stable, other fresh fruit, so seem a little counterproductive. It still was an enjoyable read for several nights that had me wishing I could have experienced this in person.

[Vladimir Semenov · Rating 4 out of 5]

This not a fancy book. But nonetheless you get something extraordinary. You can read about amazing chefs doing food with ordinary ingredients. If you ever cooked a family meal at the restaurant, you probably will find something useful in it.

[Rune · Rating 5 out of 5]

今早剛讀完名廚 馬西莫•博圖拉（@massimo.bottura.10）的作品「Bread Is Gold」。

我欣賞這本書的點有三個：（1）他利用世博會之國際平台請業界頂尖名廚和他一起探討如何克服食物浪費、（2）讓一班讀者能接近各地不同米其林名廚，看到他們在創意的尖峰帶動新的社會文化趨勢、（3）每個名廚最終就只為了分享自己的熱情，讓每個客人在忙碌或苦難中能好好吃一頓溫馨的餐。

透過這本書，我對米其林餐廳的映像可能被掂翻了。雖然米其林可能整體被商業化了，但是這個「認證」對我們的社會看來的確有它的意義和價值。

我哪天要找找幾個這本書的食譜來做做看～～

[Dray · Rating 4 out of 5]

Quite a collection from a wide array of chefs. I liked the bio stories on each cook.

[Jacqui B · Rating 5 out of 5]

Such a heartwarming ramble through a year full of generosity, great chefs and superb cooking. Well done Massimo! Loved it.

[Terry · Rating 4 out of 5]

Inspiring idea and ideas.

[Cathy Meyers]

Nothing in here I could use.