Fiamma: (Hardcover) by White, Michael
Hardcover; Published 9/26/2006; 288 Pages; ISBN 9780764599316
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The high-profile chef of New York’s acclaimed Fiamma restaurant brings his contemporary spin on classic Italian cuisine to home cooks.
Italian cooking is a perennial favorite, and acclaimed chef Michael White’s fresh take on Italian dishes has made Fiamma one of the most popular restaurants in New York City today. Though inspired by classic Italian cuisine, White’s cooking includes a stylish contemporary flair and uses fresh, local American ingredients. With 110 recipes that fuse Old World flavors and modern techniques, this cookbook shares the spirit and style of cooking that have made Fiamma such a hit among critics and customers alike. These restaurant-quality dishes will please even the most discriminating palates, yet are simple enough to be within reach of even relatively inexperienced cooks. Capping off the book are dessert recipes from Fiamma’s pastry chef, Elizabeth Katz, which include updated twists on Italian classics such as Blackberry Gelato and Cup of Tiramisu. More than 75 bold, stunning full-color photos throughout contribute to a stylish package guaranteed to pop off the shelf.
Michael White (New York, NY) trained with Italy’s elite chefs for eight years before becoming the chef de cuisine at Spiaggia in Chicago. In 2000, he became executive chef at Fiamma Osteria, which was the Zagat 2004 Best Italian Restaurant in NYC. White was Esquire’s Chef of the Year in 2002
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