Edited by Maddalena Fossati. Photographs by Giacomo Bretzel.
The recipes and life story of Antonio Guida, the twice Michelin starred master chef famed for his cuisine at the Seta and Hotel Il Pellicano
“I became a cook because I’m a glutton,” says Antonio Guida (born 1972), star chef of the Seta restaurant at the Mandarin Oriental in Milan. Also famed for his work at the celebrated Hotel Il Pellicano in Tuscany, Guida is most famous as Executive Chef at the Seta.
After apprenticeships in Europe and Asia, where he worked alongside multi-starred chefs such as Pierre Gagnaire of the Enoteca Pinchiorri, and Don Alfonso, he was hired at the Terrazza restaurant in Rome’s Hotel Eden; in 2002 he became Executive Chef of Il Pellicano, where he garnered two Michelin stars. Since 2014, he has served as Executive Chef of Seta, which won a Michelin star in 2015, just four months after opening.
This book tells his story: the iconic dishes, the raw materials, his travels from Apulia to the Lombard capital, passing through Paris, Zurich and Asia, and, of course, his recipes: explained step by step, they are accompanied by illustrations and a glossary.
in stock $50.00
Free Shipping
UPS GROUND IN THE CONTINENTAL U.S. FOR CONSUMER ONLINE ORDERS
NEW YORK Showroom by Appointment Only 75 Broad Street, Suite 630 New York NY 10004 Tel 212 627 1999
LOS ANGELES Showroom by Appointment Only
818 S. Broadway, Suite 700 Los Angeles, CA 90014 Tel. 323 969 8985
ARTBOOK LLC D.A.P. | Distributed Art Publishers, Inc.
All site content Copyright C 2000-2017 by Distributed Art Publishers, Inc. and the respective publishers, authors, artists. For reproduction permissions, contact the copyright holders.
The D.A.P. Catalog www.artbook.com
Distributed by D.A.P.
FORMAT: Hbk, 9.5 x 11 in. / 192 pgs / 150 color. LIST PRICE: U.S. $50.00 LIST PRICE: CANADA $70 ISBN: 9788836645589 PUBLISHER: Silvana Editoriale AVAILABLE: 10/6/2020 DISTRIBUTION: D.A.P. RETAILER DISC: TRADE PUBLISHING STATUS: Active AVAILABILITY: In stock TERRITORY: NA LA ASIA AU/NZ AFR ME
The recipes and life story of Antonio Guida, the twice Michelin starred master chef famed for his cuisine at the Seta and Hotel Il Pellicano
Published by Silvana Editoriale. Edited by Maddalena Fossati. Photographs by Giacomo Bretzel.
“I became a cook because I’m a glutton,” says Antonio Guida (born 1972), star chef of the Seta restaurant at the Mandarin Oriental in Milan. Also famed for his work at the celebrated Hotel Il Pellicano in Tuscany, Guida is most famous as Executive Chef at the Seta.
After apprenticeships in Europe and Asia, where he worked alongside multi-starred chefs such as Pierre Gagnaire of the Enoteca Pinchiorri, and Don Alfonso, he was hired at the Terrazza restaurant in Rome’s Hotel Eden; in 2002 he became Executive Chef of Il Pellicano, where he garnered two Michelin stars. Since 2014, he has served as Executive Chef of Seta, which won a Michelin star in 2015, just four months after opening.
This book tells his story: the iconic dishes, the raw materials, his travels from Apulia to the Lombard capital, passing through Paris, Zurich and Asia, and, of course, his recipes: explained step by step, they are accompanied by illustrations and a glossary.
